Ingredients:

  • 325g All-purpose flour
  • 300g Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Salt
  • 225g Unsalted butter, room temperature, cubed
  • 3 Large eggs, room temperature
  • 120g Sour cream, full fat
  • 120ml Whole milk
  • 2 tsp Vanilla bean paste
  • 1 tbsp Strawberry reduction
  • Deep pink gel food coloring
  • Soft pink gel food coloring
  • 150g Egg whites
  • 250g Granulated sugar (for buttercream)
  • 450g Unsalted butter, cool but pliable (for buttercream)
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • Pink satin ribbon
  • Edible luster dust
  • Sugar dragées

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
  2. In a stand mixer, combine flour, sugar, and leavening agents. Add the cubed butter one piece at a time on low speed until the mixture looks like wet sand (reverse-creaming method).
  3. Whisk together eggs, sour cream, milk, and strawberry flavors. Slowly pour into the flour mixture.
  4. Add a toothpick-tip amount of pink gel color. Mix until just combined to ensure a tender crumb.
  5. Divide batter evenly between pans and bake for 35 minutes until a skewer comes out clean. Cool completely before leveling.
  6. Stack layers with buttercream. Apply a thin crumb coat of frosting over the entire exterior and chill.