In a standing mixer, whisk butter and sugar until light and airy. Approximately 3-5 minutes, stopping at 2 minutes to scrap down the sides.

In a separate bowl, whisk together the egg, egg whites, sour cream, milk and vanilla.

In a third bowl, whisk together the GF flour, baking powder, baking soda, potato starch, guar gum and salt.

Set the mixer to medium/low speed, and alternate adding the wet and dry ingredients to the butter and sugar mixture, starting and ending with the wet ingredients.

Once combined, turn off the mixer. The batter will be smooth and thick.

Divide the batter evenly between the cake pans and use the angled icing spatula to smooth the batter into a flat layer.

Pop the cake pans into the oven and prep your frosting while you wait for these beauties to bake! Bake for 15 minutes, rotate, then bake another 15 minutes. When cakes are golden brown, and you can insert a toothpick into the middle with only crumbs sticking to it – they are ready!

Let cakes cool for 15 minutes before removing from the cake pans. Place the cakes on a cooling rack. They must be completely cool before adding frosting to the cakes.

In a medium bowl, whisk together the eggs, sugar, and zest.

In a small sauce pan, and over medium low heat, warm the lemon juice until it’s steaming.

Then temper the eggs, by slowly (you don’t want to scramble the eggs) pouring the juice into the egg mixture, whisking the entire time. Once incorporated, add the mixture back to the saucepan and heat thoroughly over medium low heat, stirring constantly for about 2 minutes.

Remove from heat and whisk in the butter and the vanilla.

Strain the curd into a mason jar and let it come to room temperature before placing in the refrigerator.

In a stand mixer, using a paddle attachment beat the butter until smooth. Add the puree and combine the butter and strawberry puree.

Add the powdered sugar 1 cup at a time, beating in between each addition. Once the sugar is added, add the heavy cream and vanilla to the mixer, then set it to medium speed and beat the frosting for 5 minutes until smooth, creamy and light.

To assemble, place the first cake layer top side up, in the center of the cake board. Spread buttercream atop, then pipe a rim of the buttercream around the edge of the cake and fill the center with lemon curd.

Place the second cake layer on top of the buttercream and filling, bottom side down. Repeat piping and filling.

Place final cake layer, top side down (flip it so the flat bottom is facing up).

Crumb coat the entire cake with a thin layer of the buttercream and pop it into the freezer for about 10 to 15 minutes to set this layer of frosting.

Once the crumb coat is set, continue to frost the cake with the remaining frosting. I like to use a cake edger or scraper, but you don’t have to use this. You can always create a rustic look with a spatula.

Decorate the top of the cake however your heart desires!