I made this Strawberry Shortcake Birthday Cake for my daughter’s 2nd birthday. I used box yellow cake mix in a Wilton 12 in. round for the brim of the hat, and 1/2 of the Wilton ball cake pan set for the top of the hat. I let these cool and leveled the 12 in. round with a cake leveler, then used a knife to level the ball while still in the pan. I then used the cake leveler to cut both components in half and piped two layers of Bavarian cream on the bottom layer of each (recipe below). I then scooped strawberry filling inside the Bavarian cream circle on the bottom layers (boil 3 cups strawberries with 3/4 cup of sugar, 3 Tbsp. cornstarch, and 1 cup of water until thickened). The Bavarian creme keeps the filing from running out. I put the tops back on the 12in round and 1/2 ball and dirty iced both components with a white chocolate butter cream that I tinted pink with Wilton’s pink food coloring.

I left these in the refrigerator overnight. For the buttercream I microwaved about 10 oz. of white chocolate chips for 30 seconds at a time until melted. I mixed in a cup of powdered sugar, two sticks of butter, and 1/4 cup of whipping cream until it reached a good consistency. The next day I iced the layers again and put the top of the hat on the brim. I used a Fruit by the Foot for the ribbon and my mother made a bow that we inserted in. I found some marshmallow strawberries that I cut in half and painted with Wilton’s Christmas red food coloring and a small paint brush. I used piping gel to write my daughter’s name (I had run out of icing!), and used icing to hold the Strawberry Shortcake in place. I kept this in the refrigerator until her party.

Bavarian Creme:

8 oz. cream cheese

2 pkgs. instant vanilla pudding

12 oz. Cool Whip

3/4 cups of milk

Mix first two ingredients, add milk, fold in Cool Whip.