Strawberry Heart Lambeth Cake with White Chocolate Strawberry Buttercream Recipe

Ingredients

• 150g (⅔ cup) heavy cream
• 4 eggs
• 180g (¾ cup) full-fat Greek yogurt
• 2 teaspoons LorAnn Organic Madagascar Vanilla Bean Paste
• 2 teaspoons LorAnn Strawberry Bakery Emulsion
• 290g (2 ⅓ cups) all-purpose flour
• 10g (2 teaspoons) baking powder
• 2 Tablespoons instant vanilla pudding (JELLO Brand)
• 325g (1 ⅔ cups) white sugar (blended very finely in a food processor)
• 200g (1 cup) salted butter
• 6 ounces (¾ cup) pasteurized egg whites (found in a carton)
• 3 cups (360g) powdered sugar
• 4 cups (908g) salted butter
• 8 ounces melted white chocolate (Ghiradelli is the best for this)
• 2 teaspoons LorAnn Organic Madagascar Vanilla Extract
• ⅓ of whipped buttercream
• 1 ounce crushed freeze-dried strawberries