Strawberry Purée

1. Place the strawberries, sugar, and lemon juice in a small saucepan.
2. Cook over medium heat for 8–10 minutes, stirring occasionally, until the strawberries soften and release their juices.
3. Blend the mixture until smooth, then strain through a fine sieve to remove the seeds.
4. Let the purée cool completely before using.
5. Use part of the purée for the cake batter and the rest for the buttercream.

Strawberry Cake

1. Preheat the oven to 325°F (165°C). Line two 7–8 inch (17–20 cm) round cake pans with parchment paper on the bottoms only.
2. In a bowl, sift together the cake flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl or a stand mixer fitted with the whisk attachment, beat the butter and sugar for about 3 minutes, until pale and creamy.
4. With the mixer on medium-high speed, add the egg whites and vanilla extract in batches, mixing well between each addition. Continue beating for 3–5 minutes, until smooth and slightly airy.
5. Using a spatula, fold in the dry ingredients and buttermilk alternately, mixing gently just until combined.
6. Stir in the strawberry purée and a small amount of pink food coloring if using, until the batter is evenly colored.
7. Divide the batter evenly between the prepared pans, smooth the tops, and tap the pans lightly to release air bubbles.
8. Bake for 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
9. Let cool briefly in the pans, then turn out onto a wire rack and cool completely.
10. Wrap each layer in plastic wrap and chill for at least 2 hours before assembling. Trim the tops if needed.

Strawberry Buttercream

1. In a large bowl, beat the softened butter for 5 minutes until pale and fluffy.
2. Add the vanilla extract and sifted powdered sugar, mixing on low speed first, then on medium-high speed until smooth.
3. Add the strawberry purée and heavy cream, then beat for 3–5 minutes, until the buttercream is creamy, light, and evenly pink.
4. Keep the buttercream at room temperature until ready to use. If too soft, chill for 10 minutes, then rewhip.

Assembly

1. Place the first cake layer on a cake board or serving plate.
2. Spread an even layer of strawberry buttercream over the cake using an offset spatula.
3. Add the second cake layer, then cover the entire cake with the remaining buttercream, smoothing the sides and top or creating texture as desired.
4. Decorate with fresh strawberries if you like.
5. Refrigerate until ready to serve, then bring the cake to room temperature for about 20 minutes before slicing so the buttercream softens slightly.