Recipe creates two mini layered Strawberry Champagne Cakes.
Preheat oven to 350 and prepare four mini cake spring form pans with parchment paper for easy removal.
Remove strawberry tops and slice in half. Puree in a food process until smooth. If you have a thin mesh strainer, use to remove the seeds. Also be sure to save a few strawberries for garnish.
In a stand mixer, cream together butter and sugar. Add in vanilla extract and eggs.
Next, add in strawberries and champagne. Continue to blend on low speed.
Combine flour, baking soda, baking powder, salt and package of dry strawberry jello in separate bowl. Slowly add dry ingredients to butter and sugar mixture careful not to over mix. Add in a few drops of red food coloring for the desired color.
Pour mixture in to prepared pans and bake for 33-40 minutes on a baking sheet. Be sure to use to a toothpick to check to see if the middle of the cake is done. The mini cake pans often take longer than you would expect.
While the cakes are baking and cooling, prepare the buttercream. Start by creaming your butter until it is almost white. Next add in powdered sugar one cup at a time. Be sure it is completely blended before adding in the next cup.
Then add in almond extract, champagne, red food coloring and heavy whipping cream. Add more whipping cream for a more whipped texture. Be careful not to over blend and create air pockets.
Once the cake has cooled, frost the cake and garnish with strawberries.