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Strawberry Faultline Cake

A stunning and delicious Strawberry Faultline Cake featuring layers of moist cake, creamy strawberry buttercream, and a beautiful strawberry-filled fault line. Perfect for special occasions!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box Cake mix (vanilla or white)
  • Eggs, oil, and water (as called for by cake mix) For cake mix
Frosting & Decoration
  • 2 containers Strawberry buttercream frosting (store-bought or homemade)
  • 1 pint Fresh strawberries, sliced
  • 6 oz White chocolate melts or candy melts
  • Sprinkles (optional)

Method
 

  1. Bake the cake according to the cake mix instructions. Let cool completely.
  2. Level the cake layers with a serrated knife.
  3. Stack the cake layers with strawberry buttercream frosting in between.
  4. Crumb coat the entire cake with strawberry buttercream frosting and chill for 30 minutes.
  5. Apply a thicker layer of strawberry buttercream frosting to the top and bottom of the cake, leaving a gap in the middle.
  6. Smooth the frosting on the top and bottom sections.
  7. Place sliced strawberries along the exposed middle section of the cake to create the 'fault line'.
  8. Melt white chocolate melts according to package directions.
  9. Drizzle melted white chocolate over the top edge of the cake, allowing it to drip down the sides.
  10. Add sprinkles to the top of the cake and/or along the base (optional).
  11. Chill the cake for at least 30 minutes before serving.

Notes

For a richer flavor, use homemade strawberry buttercream frosting. You can also add a layer of strawberry jam between the cake layers.