# What You 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
→ Decorative Elements
16 - Assorted edible flowers such as pansies, violets, and 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 - Combine flour, baking powder, and salt in a bowl and whisk until evenly mixed.
03 - In a separate large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract until fully combined.
05 - Alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix just until combined, do not overmix.
06 - Divide batter evenly among pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
07 - Beat butter in a mixing bowl until creamy. Gradually add sifted powdered sugar. Blend in strawberry puree, vanilla extract, and a pinch of salt. Beat until frosting is smooth and fluffy. Refrigerate briefly if consistency is too soft.
08 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second increments, stirring after each, until melted and smooth. Cool to room temperature before using.
09 - Position one cake layer on a serving plate. Spread a generous layer of strawberry buttercream evenly. Repeat with second and third cake layers, stacking and covering all sides with frosting. Chill assembled cake for 20 minutes.
10 - Pour the cooled white chocolate drip around the top edge of the chilled cake, letting it flow naturally down the sides. Lightly smooth top if desired.
11 - Finish by arranging assorted edible flowers and halved strawberries atop the cake. Serve as desired.
