Cake batter

1. Preheat the oven to 329°F/165°C and line 3 round cake pans, each 6 inches/ 15 cm in diameter, with baking parchment only on the bottom.
2. In a large bowl, sift together the cake flour, baking powder, baking soda and salt.
3. In a large mixing bowl, or in the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter with the sugar at medium speed for about 3 minutes, until creamy and smooth.
4. Add the vanilla extract and egg whites one by one, continuing to mix at medium speed then beat at high speed for approx. 3-5 minutes until smooth.
5. Incorporate the dry ingredients and buttermilk alternately and in batches, mixing gently with a spatula until the mixture is smooth.
6. Divide the cake batter between the 3 prepared cake pans and bake for around 30 minutes, until golden brown on top.
7. Check for doneness by plunging a toothpick or knife blade into the center of the cake; it should come out clean, with no crumbs or liquid batter, indicating that the cake is done.
8. Leave the cakes to cool slightly in their pans before removing them from the pans and leaving them to cool completely, upside down, on a wire rack.
9. Wrap your cakes in plastic wrap and place in the fridge for at least 2 hours before assembling.

Strawberry filling

Follow the strawberry purée recipe and leave to cool completely in the fridge.

Swiss buttercream frosting

Follow the Swiss meringue buttercream recipe and leave at room temperature until ready to assemble.

Assembling the Layer Cake

1. Using a sponge knife and a sponge cake leveler, cut out the bumps and remove the crusts, if necessary, from the 3 cake layers.
2. Place a first layer of cake on a cake board, then on a cake turntable.
3. Apply buttercream frosting around the edges to form a boudin and spread also a small layer of buttercream over the cake layer.
4. Fill the inside with cooled strawberry filling and top with the second layer of cake, and repeat until you reach the last layer.
5. Apply a thin layer of buttercream frosting over the whole cake and smooth with an angled spatula, then place the cake in the fridge for 20 minutes.
6. Apply a new layer of buttercream frosting over the whole cake and smooth with a stainless steel icing smoother.
7. Decorate the top of the cake with the remaining buttercream frosting in a piping bag with a star tip.
8. Garnish the top center with strawberry filling and decorate with fresh strawberries before serving.