Cake

1. Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
2. Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
3. Add sour cream and mix until well combined.
4. Add eggs in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
6. Add the strawberry puree and mix until well combined.
7. Add remaining dry ingredients and mix until well combined.
8. Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
9. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.

Frosting

1. Beat the butter and shortening together until smooth.
2. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
3. Scoop out about 1 cup (240g) of frosting and set it aside for the teal blue frosting.
4. Add the vanilla extract and 6 tablespoons of strawberry puree to the remaining frosting and mix until smooth.
5. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
6. Add remaining strawberry puree, if needed, and strawberry extract and mix until smooth.
7. Color the frosting with pink and burgundy icing color, if desired.
8. For the teal blue frosting, add 2-3 teaspoons of water, if needed to thin it out a bit, then color with teal and sky blue icing color.

Assembly

1. Use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
2. Place the first layer of cake on your serving plate or on a cardboard cake circle.
3. Spread 1 cup (240g) of strawberry frosting into an even layer.
4. Add the second layer of cake, then another cup (240g) of strawberry frosting.
5. Top the cake with the third layer of cake.
6. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial – how to frost a smooth cake with buttercream.
7. Pipe shells around the bottom and top edges of the cake using the teal blue frosting. I used Wilton tip 21 for the bottom and Ateco 844 for the top. Wilton 2D is similar to the Ateco 844 tip.

To finish it off

1. If desired, top the center of the cake with sprinkles, then add a few around the bottom.
2. To make the elephant, please refer to the instructions and photos in the post above. I suggest making the elephant a day or two in advance, so it has time to dry and harden.