Take the cakes out of the oven when they are still super soft, even if they seem a little raw. They will continue to bake ads they cool. This will help them stay moist and fluffy.
You can substitute any fruit in for the strawberries
Make sure to cut the strawberries as thin as possible
Ingredients for Cake Base
4 tbs unsalted butter (softened)
1/4 cup vegetable oil
1/4 cup milk of choice (I used whole milk milk)
1.5 tsp vanilla extract
1.5 cups all purpose flour
3 large eggs
3/4 cup granulated sugar
1 tbs maple syrup/honey
Frosting/Topping Ingredients
4 tbs unsalted butter
4 tbs cream cheese
1/4 cup heavy whipping cream
1/4 cup powdered sugar
1 tbs maple syrup
1/2 cup Kelloggs Special K cereal (graham crackers work too)
8-15 strawberries (depending on their size)
How To Bake
In a bowl, combine the sugar, butter, oil, and eggs and mix together. Make sure there are no clumps, I recommend using an electric mixer for this!
Add in the vanilla extract, and maple syrup/honey and mix in
Finally add in the milk and flour and combine until your batter forms.
Divide the batter evenly into 2 small pans and bake at 350 for 15-17 minutes.
While your cakes are balking simply just combine all the ingredients to make your frosting in a bowl and mix together, ensuring theres no clumps
Once your cakes are done baking and cool down fully, take the one you will use as the base and shave off any part of the top necessary to make it flat (so the other one can stack well on top)
Bottom Layer
Add on the second cake layer and cover the rest of the cake in frosting
Coat the sides with crushed Special K/Graham cracker crumbs and top with strawberries
