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1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
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2. In a medium bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder until evenly combined. Set aside.
2.5 cup All-purpose flour,
2.5 tsp Baking powder,
0.5 tsp Salt,
3 tbsp Freeze-dried strawberry powder
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3. In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium-high speed for 4–5 minutes until pale and very fluffy. This aeration is key to a light sponge.
1 cup Unsalted butter,
1.5 cup Granulated sugar
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4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4 piece Eggs,
2 tsp Vanilla extract
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5. With the mixer on low, alternate adding the flour mixture and the milk in three additions each, beginning and ending with flour. Mix just until combined — do not overmix.
0.8 cup Whole milk
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6. Divide the batter evenly among the three prepared pans. Smooth the tops and bake for 25–28 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
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7. Hull and slice the fresh strawberries, toss with the macerating sugar, and set aside for 20 minutes to draw out their juices.
400 g Fresh strawberries,
2 tbsp Granulated sugar (for macerating)
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8. In a chilled bowl, whip the heavy whipping cream and powdered sugar (for cream) together to medium-stiff peaks. Refrigerate until needed.
1.5 cup Heavy whipping cream,
3 tbsp Powdered sugar (for cream)
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9. For the strawberry buttercream, beat the frosting butter with an electric mixer until pale and fluffy, about 3 minutes. Add the powdered sugar (for frosting) one cup at a time, mixing on low. Add the freeze-dried strawberry powder (for frosting) and heavy cream (for frosting), then beat on medium-high for 2 minutes until smooth and fluffy. Add a few drops of pink food coloring and mix to achieve a pretty rosy pink. Reserve about one-third of the frosting in a piping bag fitted with a large ribbon/petal tip (or round tip) for the decorative bows.
1 cup Unsalted butter (for frosting),
4 cup Powdered sugar (for frosting),
3 tbsp Heavy cream (for frosting),
2 tbsp Freeze-dried strawberry powder (for frosting),
Pink food coloring
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10. Place the first cake layer on a serving board. Spread a generous layer of whipped cream over the top, then scatter half the macerated strawberries evenly over the cream.
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11. Place the second cake layer on top and repeat with the remaining whipped cream and macerated strawberries. Place the third cake layer on top.
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12. Apply a thin crumb coat of strawberry buttercream all over the outside of the cake using an offset spatula. Refrigerate for 20 minutes to set.
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13. Apply a final smooth layer of buttercream over the entire cake. To create the ribbon effect on the sides, use the petal/ribbon piping tip to pipe horizontal ruffled bands around the cake from bottom to top. For the bow topper, pipe two looped shapes side by side on the top center of the cake and add two short tails beneath them — this classic bow silhouette is the showstopper finish. Refrigerate the assembled cake for at least 30 minutes before serving.
