For the first time ever! We go inside the cake!

Something I almost always forget to do is take a picture inside birthday cakes. For the first time in ever I took an inside picture! Also I think this is one of the few cakes I made where there isn't a massive amount of buttercream on the cake. I have specific people in my extended family who endlessly complain about how much frosting is on a piece of cake. No one is asking you to eat it all, just ignore it and don't eat it. I don't tell you that you over cook meat and it's impossible to eat... I don't tell you that mixing together gelatin and pudding is a horrible idea... just ignore it, move on. Anyway.... this is the inside, the recipes for the cream filling and the frosting. The cream filling recipe makes a LOT of filling... so be ready to just eat it with a spoon because it's just that good. Or just half the recipe, that works too.

Strawberry Cream Filling:
1 - 3 ounce dry vanilla pudding mix
1 12 ounce Cool Whip
½ cup milk
16 oz fresh strawberries
Mix together Cool Whip, Milk and pudding mix. Set half of it aside.
Chop strawberries into very small pieces and mix into the pudding mixture.
Filling is ready.

Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.