Strawberry Cake

Follow directions listed on Duncan Hines Strawberry Cake mix. Once cake is done baking, allow it to cool for approximately 30 minutes. While cake is cooling, start working on buttercream recipe. Mix 4 sticks of unsalted butter in a mixer until soft and color have changed to a light creamy color. Start adding 3 cups of powdered sugar 1 cup at a time mixing it in after each interval. Once the powdered sugar is fully incorporated, add the 2 tsp of Vanilla extract. After everything is fully mixed, scrape down the sides of the bowl and continue to mix until you reach the desired texture. Place icing in a piping bag and set aside. Melt chocolate in the microwave in 30-second intervals. After each 30-second intervals stir the chocolate until melted. I added 1 tsp of coconut oil to the chocolate once all melted to reach a thinner consistency. The cake should be cool at this time. I poured melted chocolate in an empty squeeze bottle and poured a little drip action around the cake edges. Place cake in the freezer for about 10 minutes. Pull cake out of the freezer and decorate around the top of the cake with piped icing and add fresh strawberries and blueberries to the top of the cake.