# What You'll Need:
→ Vanilla Sponge Layers
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Strawberry Buttercream Frosting
09 - 1 cup unsalted butter, room temperature
10 - 3 cups powdered sugar, sifted
11 - 1/2 cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ White Chocolate Drip
14 - 1/2 cup white chocolate chips or chopped white chocolate
15 - 1/4 cup heavy cream
→ Decoration
16 - Assorted edible flowers, such as pansies, violets, or marigolds
17 - Fresh strawberries, halved (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together all-purpose flour, baking powder, and salt until fully blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until evenly combined.
04 - Alternately mix the flour blend and whole milk into the butter mixture, beginning and ending with the flour blend. Mix gently until just incorporated; do not overmix.
05 - Evenly divide the batter among prepared pans, smoothing the surfaces. Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow cakes to cool in their pans for 10 minutes. Then remove cakes and transfer to wire racks to cool completely.
07 - In a clean bowl, beat unsalted butter until creamy. Gradually incorporate powdered sugar. Blend in strawberry puree, vanilla extract, and salt. Beat until buttercream is light and airy. Chill briefly if consistency is too soft.
08 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring until smooth and fully melted. Allow to cool to room temperature before use.
09 - Place one cake layer on a serving plate. Evenly spread strawberry frosting over the layer. Repeat with the remaining layers, covering the entire cake with the remaining buttercream. Chill the frosted cake for 20 minutes to set.
10 - Drizzle the cooled white chocolate along the top edge, allowing it to drip naturally down the sides. Smooth the top as needed.
11 - Adorn the cake with assorted edible flowers and freshly halved strawberries as preferred before serving.
