# What You'll Need:
→ 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, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, at room temperature
→ Strawberry Frosting
09 - 1 cup unsalted butter, at 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, marigolds)
17 - Fresh strawberries, halved (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Alternately add the flour mixture and whole milk to the batter, starting and finishing with the flour mixture. Mix just until incorporated.
06 - Evenly divide the batter among the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then carefully turn out onto wire racks to cool completely.
08 - In a bowl, beat unsalted butter until creamy. Gradually add sifted powdered sugar, mixing until blended. Mix in pureed strawberries, vanilla extract, and a pinch of salt. Beat on high speed until smooth and fluffy. If frosting is too soft, chill briefly to firm.
09 - Place white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until smooth. Let cool to room temperature.
10 - Place one cake layer onto a serving plate. Spread strawberry frosting evenly over the layer. Repeat with remaining cake layers, then cover the top and sides of the entire cake with frosting. Chill the assembled cake for 20 minutes.
11 - Using a spoon or piping bag, pour cooled white chocolate drip around the top edge, letting it run gently down the sides. Smooth the top lightly.
12 - Arrange assorted edible flowers and halved strawberries on top as desired for decoration.
