This is such a delicious treat. The homemade cake is wonderful and the icing has a fabulous strawberry flavor to it. This one will be a win every time. Step-by-step instructions make this a very simple recipe to make.
So you'll want to prepare your cake pans by greasing (I use a little coconut oil to do this and lightly flouring them. Preheat your oven to 375 degrees.
Next, combine the flour, baking powder, salt and cinnamon in a medium bowl.
In another large mixing bowl, beat together softened butter, sugar and vanilla. Beat it with your mixer for about 1 minute until it has a nice light texture.
Add your eggs to the sugar mixture and mix well for about one minute. Add about half of the dry mixture and half of the milk to the large mixing bowl. Mix until well combined and then add the remaining dry mixture and remaining milk. Beat on a low speed until it is all well combined.
Pour the cake batter evenly into two cake pans (round and square pan to create a heart as directed above or two heart shaped cake pans). Bake at 375 degrees F for 30-35 minutes or until a wooden toothpick comes out clean.
Allow your cakes to cool completely for about 15 minutes before removing them from the pans. Carefully remove the cakes and finish cooling them before adding frosting and strawberry details.
In a mixing bowl you're going to want to beat the butter until its nice and fluffy. Add in about 2 cups of the powdered sugar and beat very slowly.
Add in the 1/4 cup milk, vanilla and strawberry and continue to beat. Slowly add the remaining 2 cups of powdered sugar.
If needed, add a pinch more milk to get your frosting to the desired spreading consistency. This amount of frosting will cover the tops and sides of both of the cakes you just prepared.
Wash and dry strawberries well. Keep the greenery! The leaves add to the "rose" effect.
Sit your strawberry so the pointed tip is pointing up (this is the top of your rose)
Start at the base (or bottom) of the strawberry and make a small slit. Do not cut all of the way through.
Use the paring knife to gently roll the tip of the petal back away from the rest of the strawberry.
Repeat this step all the way around the base of the strawberry until you have 3 or 4 petals
Now it's time to make the next row of petals by moving up the berry and cutting another slit. You'll want to do this in the middle of two of the original cuts (alternating as you go up the fruit)
Gently curl these new petals away from the strawberry.
Continue up the rose cutting as many layers as you can or want.
At the tip make a slit and gently fold the ends to curl the halves away from each other.
Insert a toothpick into the base of your roses and gently stick them into your frosted cake.