# 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
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, and marigolds
17 - Fresh strawberries, halved (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Using an electric mixer, beat butter and sugar together in a large bowl until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs, one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
05 - Alternately add the dry flour mixture and milk to the creamed mixture, starting and ending with flour. Mix only until just combined.
06 - Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center emerges clean.
07 - Allow cakes to cool for 10 minutes in the pans, then turn them out onto wire racks and let cool completely.
08 - Beat butter for the frosting in a bowl until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt. Continue beating until smooth and fluffy. Chill briefly if frosting is too soft.
09 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second increments, stirring between intervals until fully melted and smooth. Let cool to room temperature.
10 - Place one cake layer on a serving plate. Spread an even layer of strawberry buttercream. Repeat for remaining layers and cover the cake with frosting. Chill for 20 minutes.
11 - Pour cooled white chocolate drip around the top edge of the cake, allowing it to cascade down the sides. Smooth the top gently if needed.
12 - Arrange edible flowers and halved fresh strawberries decoratively over the cake as desired.
