3tablespoons (42g)unsalted buttermelted and cooled to room temperature
For the buttercream frosting
1cup (227g)unsalted butterroom temperature
3cups (340g)powdered sugar
⅛teaspoonfine sea salt
3-4tablespoonsheavy cream
Instructions
For the cake layers
Preheat the oven to 350°F. Grease two 6-inch round cake pans and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
1 ⅓ cups (197g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt, buttermilk, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until just combined.
½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, ½ cup (114g) Greek yogurt, ½ cup (120ml) buttermilk, ½ teaspoon vanilla extract
Divide the batter evenly between the pans. Bake for 28-30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
For the roasted strawberry filling
Preheat the oven to 400°F. In a glass baking dish, combine the strawberries and sugar. Bake for 20 minutes. Cool completely.
Add the rice cereal and freeze dried strawberries into a large zip-top bag and use a rolling pin to crush into crumbs. Transfer to a small bowl and add the melted butter. Stir until fully combined. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.
1 cup (227g) unsalted butter
Add the powdered sugar and salt and beat to combine. Add the cream and beat for another 5-6 minutes.
3 cups (340g) powdered sugar, ⅛ teaspoon fine sea salt, 3-4 tablespoons heavy cream
Assembly
Use a large serrated knife to level the top of each layer, if necessary, to create a completely flat surface. Place one layer on your cake stand and spread ¾ cup of frosting evenly on top.
Pipe a border of frosting around the edge of the cake. Add the filling to the center of the cake layer and use a spatula to spread evenly.
Place the second cake layer on top. Cover the top and sides with the remaining frosting. Use your hands to gently press the crunch topping all over the sides of the cake immediately after frosting.
Notes
The cake must be COMPLETELY cool before assembling and frosting.
If you don’t have buttermilk on hand, you can make your own. Add 1 ½ teaspoons of white vinegar into a liquid measuring cup, then fill with whole milk until you have ½ cup. Allow the mixture to sit 5-10 minutes before using.
You can use a food processor for the crunch topping, if you don't want to use the rolling pin method. You will need coarse crumbs.