Servings: 10-12 slices
Time: 1 hour 30 minutes (including baking and decorating)

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✨ Ingredients:

For the Strawberry Cake Layers:

• 2 ½ cups (310g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, room temperature

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp strawberry extract (optional for stronger flavor)

• ¾ cup (180ml) milk

• ½ cup (120ml) strawberry puree (fresh or frozen strawberries blended)

For the Pink Strawberry Buttercream:

• 1 cup (226g) unsalted butter, room temperature

• 3 ½ cups (440g) powdered sugar

• 2 tbsp strawberry puree

• Pink food coloring (optional)

For the White Cream Swirls:

• ½ cup (115g) unsalted butter, room temp

• 1 ½ cups (180g) powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk or heavy cream

For the Pink Drip Glaze:

• ½ cup (90g) white chocolate chips

• 2 tbsp heavy cream

• Pink food coloring

For Decoration:

• Fresh strawberries

• Edible gold leaf (optional)

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🧁 Instructions:

1. Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 6-inch or two 8-inch round cake pans.

2. In a medium bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and strawberry extract.

4. Mix in the flour mixture in 3 parts, alternating with milk and strawberry puree.

5. Pour into pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.

2. Make the Strawberry Buttercream:

1. Beat butter until creamy. Slowly add powdered sugar.

2. Mix in strawberry puree and a drop of pink food coloring if desired.

3. Beat until smooth and fluffy.

3. Make the White Cream Swirls:

1. Beat butter until soft. Gradually add powdered sugar and vanilla.

2. Add milk/cream to reach piping consistency.

4. Prepare the Pink Drip:

1. Heat white chocolate and cream together in the microwave in 15-sec bursts until melted.

2. Add a drop of pink food coloring and stir until smooth.

3. Let cool slightly before dripping.

5. Assemble the Cake:

1. Level cake layers. Spread strawberry buttercream between layers and frost the outside.

2. Chill for 15–20 minutes.

3. Drip the pink glaze along the edges with a spoon or squeeze bottle.

4. Pipe white swirls around the top and bottom using a star tip.

5. Decorate with fresh strawberries.