# What You'll Need:
→ Vanilla Sponge
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ 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 - ½ cup fresh strawberries, pureed
12 - 1 teaspoon vanilla extract
13 - Pinch salt
→ White Chocolate Drip
14 - ½ cup white chocolate chips or chopped white chocolate
15 - ¼ cup heavy cream
→ Decoration
16 - Assorted edible flowers, such as pansies, violets, or marigolds
17 - Fresh strawberries, halved (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Combine all-purpose flour, baking powder, and salt in a bowl. Whisk thoroughly.
03 - Cream room-temperature butter and granulated sugar in a large bowl with an electric mixer until light and fluffy, 3–4 minutes. Add eggs individually, mixing well after each addition. Incorporate vanilla extract.
04 - Alternately add the dry flour mixture and milk to the creamed butter mixture, starting and ending with flour. Mix until just fully incorporated.
05 - Equally divide batter among prepared pans, smooth the tops, and bake for 25–30 minutes, or until a toothpick inserted in the center yields a clean result.
06 - Allow cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to achieve complete cooling.
07 - Beat butter until creamy using an electric mixer. Gradually add sifted powdered sugar, then blend in strawberry puree, vanilla extract, and salt. Continue beating until frosting is airy and smooth. If mixture is excessively soft, refrigerate briefly.
08 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring between intervals, until fully melted and smooth. Let cool to room temperature.
09 - Position one cake layer on a serving platter. Spread an even layer of strawberry buttercream. Repeat with remaining layers and cover entire cake with frosting. Chill the assembled cake in the refrigerator for 20 minutes.
10 - Pour cooled white chocolate drip around the edge of the top layer, allowing it to cascade gently down the sides. Lightly smooth the top surface.
11 - Adorn the cake with assorted edible flowers and fresh strawberry halves as desired.
