Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 225g unsalted butter, softened to 65°F
  • 240ml buttermilk, room temperature
  • 150g egg whites (approx. 5 large)
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tsp pure vanilla bean paste
  • 450g unsalted butter, slightly firm (for frosting)
  • 500g powdered sugar, sifted
  • 1 tbsp freeze-dried strawberry powder

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk 375g cake flour, 400g sugar, 1 tbsp baking powder, and 0.5 tsp salt until the mixture looks like fine sand.
  3. Add 225g softened butter to the dry mix and beat on low until no large chunks remain.
  4. Whisk 240ml buttermilk, 150g egg whites, and 2 tsp vanilla paste in a separate jug.
  5. Pour half the liquid into the flour butter mix and beat for 1 minute until the batter looks pale and fluffy.
  6. Add the remaining liquid in two stages, mixing just until the streaks disappear.
  7. Divide evenly and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
  8. Let the cakes rest in the pans for 10 minutes, then move to a wire rack.
  9. Beat 450g firm butter with 500g powdered sugar and strawberry powder until it looks like a silken cloud.
  10. Stack layers with a thick coating of frosting between, then finish the outside with a smooth pink layer.