# What You'll Need:
→ For the Vanilla Cake
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
→ For the Strawberry 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
→ For the 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 Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large mixing bowl, beat butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined; do not overmix.
05 - Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
06 - Let cakes cool in the pans for 10 minutes. Then invert onto wire racks and allow to cool fully.
07 - In a clean bowl, beat butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition. Blend in strawberry purée, vanilla extract, and salt until frosting is light and fluffy. If too soft, refrigerate briefly before use.
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.
09 - Position one cake layer on a serving plate. Evenly spread a layer of strawberry frosting over the surface. Repeat with the second and third layers. Frost the sides and top of the cake with remaining strawberry frosting. Chill the entire cake for 20 minutes.
10 - Pour the cooled white chocolate mixture around the top edge of the cake, allowing it to drip down the sides. Gently smooth over the top if needed.
11 - Garnish cake with assorted edible flowers and fresh strawberries as desired. Serve at room temperature.
