Ingredients

Cake

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup whole milk

• Zest of 1 lemon (optional, for freshness)

Filling

• 2 cups fresh strawberries, chopped

• ½ cup raspberry preserves

• 2 tbsp sugar (if berries are tart)

Buttercream

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup heavy cream

• 2 tsp vanilla extract

Decoration

• Fresh strawberries (whole & sliced)

• Fresh raspberries

• Edible daisies (or made from fondant/royal icing)

• Green-tinted buttercream for stems & grass (gel coloring works best)

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Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. Whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Alternate adding dry ingredients and milk, mixing gently until smooth.

5. Divide batter evenly into pans and bake for 25–30 minutes. Let cool completely.

2. Prepare the Filling

1. Mix chopped strawberries with raspberry preserves and sugar. Set aside.

3. Make the Buttercream

1. Beat butter until creamy. Gradually add powdered sugar.

2. Add heavy cream and vanilla, beating until fluffy.

4. Assemble

1. Place one cake layer on a board, spread a layer of strawberry filling, top with buttercream. Repeat with remaining layers.

2. Cover the entire cake with a smooth coat of white buttercream.

5. Decorate

1. Use green-tinted buttercream to pipe stems, leaves, and grass.

2. Press fresh strawberry halves and raspberries onto the sides and top.

3. Add edible daisies for a meadow-like look.

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💡 Tip: For a more realistic meadow effect, arrange strawberries at different angles and use a variety of flower sizes.