Assembling Vanilla Cake with Strawberry Filling

Pro Tip Use plastic wrap and an airtight container to store your cake layers in the freezer for at least 15 minutes before assembling. When the cake is cold, the crumbs are better held in place. This means they won't get caught in the frosting, creating a messier look.

Pipe or spread a dollop of cream cheese frosting onto a cake circle to act as glue to hold the layer in place. 

Set first cake layer on top of that.

Pipe about a third of your frosting (alternating between the pink and white colors) on top of the bottom layer and spread evenly with a cake spatula.

Pipe thick border to contain filling.

Spread ½ of your roasted strawberries inside the border. The border should be the height of the strawberries so their juice doesn't leak out!

Place second cake layer on top of the first, adding more frosting between the layers as needed to insulate the berries.

Then, starting from the base of the cake and moving to the top, pipe a thick layer of frosting all around your cake’s sides and top.

Place a cake scraper against the cake's side. Gently pull the cake around to smooth out the frosting.

Pipe lines of the pink frosting around and on top of the cake, using the cake scraper to even it out and create a marbled effect.

Top with remaining roasted strawberries.

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