Vanilla white cake

1. Preheat the oven to 325°F (165°C). Line three 6-inch round cake pans with parchment paper and lightly grease the sides.
2. Whisk together the cake flour, baking powder, baking soda, and salt in a bowl; set aside.
3. Beat the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment for about 3 minutes, until light and fluffy.
4. Add the egg whites gradually, mixing well after each addition, then add the vanilla and beat 3–5 minutes until smooth and airy.
5. Incorporate the dry ingredients and buttermilk in alternating additions on low speed, starting and ending with the dry ingredients. Mix just until combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
8. Cool the cakes 10 minutes in the pans, then unmold and turn upside down on a wire rack to cool completely.

Strawberry filling (homemade compote)

1. Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–15 minutes, until thick and jam-like.
2. Blend until smooth, then chill completely in the fridge before using.

Swiss meringue buttercream

1. Heat the egg whites and sugar over a double boiler, whisking constantly, until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
2. Whip on high speed for 10–15 minutes, until the meringue is stiff, glossy, and completely cool to the touch.
3. Add the softened butter and vanilla on low speed, then beat on high for about 3–5 minutes until smooth, creamy, and stable. Keep at room temperature for assembly.

Assembling the layer cake

1. Level the cake layers if needed, then place the first layer on a cake board and turntable.
2. Pipe a buttercream border around the edge, spread a thin layer of buttercream inside, then fill with the cooled strawberry filling.
3. Stack the remaining layers the same way.
4. Apply a thin crumb coat over the entire cake and chill for 20 minutes.
5. Frost with a final layer of buttercream, smooth the sides, and decorate with piped buttercream, strawberry filling, and fresh strawberries.