# 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, 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 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
→ Decoration
16 - Assorted edible flowers (such as pansies, violets, 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 - In a mixing bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar on medium speed with an electric mixer until light and fluffy, 3–4 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternately add flour mixture and milk to the butter mixture, starting and ending with the flour. Mix gently until just incorporated.
05 - Evenly distribute batter among prepared pans. Smooth surface. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat butter in a mixing bowl until creamy. Gradually add powdered sugar. Blend in strawberry puree, vanilla, and salt. Whip until smooth and fluffy. Refrigerate briefly if consistency is too soft.
08 - Combine white chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until smooth. Let cool to room temperature.
09 - Place one cake layer on a serving plate. Spread an even layer of strawberry frosting. Repeat with remaining layers, then cover entire cake. Chill assembled cake for 20 minutes.
10 - Pour cooled white chocolate along top edge, allowing it to cascade down sides. Gently smooth the top.
11 - Garnish with assorted edible flowers and halved fresh strawberries as preferred.
