Strawberry Cake with Strawberry Buttercream Frosting

Preheat oven to 350°F (175°C).

Prepare cake pans - option for 2- 8 inch (20 cm) round pans or 3-6 inch (15 cm) round pans.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, cream 2 cups (454g) butter and 2 cups (400g) sugar together with a whisk attachment until creamy (2-3 min).

Slowly and on low power, add in 4 eggs and 1 tablespoon vanilla extract.

While still on a slow speed setting, add in the flour mixture from the large bowl.

Lastly, add 1 cup (240ml) milk into the batter, then 1/4 cup (60ml) strawberry syrup, mixing on medium power until everything is blended well.

Taking your prepared pans, pour batter evenly throughout. Do not fill more than ½ of the way full to ensure there is no overflow.

Place in the oven for 25-35 minutes, using a toothpick or wooden skewer to make sure it is fully cooked.

Allow cakes to sit in the pan to cool for 20-30 minutes, after which, transport to parchment paper.

Once cooled, cut off the rounded cake top to create an even surface. Freeze separated cake layers minimum 4 hours, allowing them to harden for easier decorating.

While freezing, prepare your buttercream frosting:

Using an electric mixer, cream 4 sticks (454g) of room temperature butter until smooth.

Add 1 tablespoon vanilla extract and 1/4 cup strawberry syrup.

Turning off the mixer, pour in 1 bag (about 450g) of powdered sugar and 1/4 cup (60ml) whipping cream.

Slowly turn the mixer back on.

Mix until well blended, increasing your speed to medium setting for about 3-4 minutes.

Once layers are frozen, remove from the freezer to decorate.

Layer your cake layers one by one, adding your buttercream frosting and additionally set aside strawberry Reál in between each layer. Decorate and top with desired decor. Fresh strawberries to garnish are recommended.