PREPARATION:

Preheat oven to 180°C/350°F for 20 minutes before starting the batter

Grease your cake pans with cooking spray.

COMBINE DRY INGREDIENTS:

Whisk flour, baking powder and salt in a large bowl. Set aside.

BEAT EGGS UNTIL AERATED:

30 sec beat: Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds

Triple volume: Then beat for 7 minutes on speed 8, or until tripled in volume and white.

FINISH CAKE BATTER:

Heat Milk-Butter while egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).

Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Combine milk, strawberry extract and oil: Pour hot milk, vanilla and oil into the now empty flour bowl and whisk until combined.

Lighten with some Egg Batter: Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable

BAKE:

Pour batter into pans.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean. While the cake is in the oven get started on your vanilla buttercream and strawberry buttercream.

STRAWBERRY BUTTERCREAM:

Using a hand mixer or a stand mixer, cream butter until soft and smooth.

Add powdered sugar, milk, and strawberry extract and mix until light and fluffy.

Once the buttercream is mixed fluffy add red food colouring until it reaches the right shade.

VANILLA BUTTERCREAM:

Using a hand mixer or a stand mixer, cream butter until soft and smooth.

Set aside a small dish of the buttercream and add red food colouring until it reaches a desired colour.

Once the buttercream is mixed fluffy add red food colouring until it reaches the right shade. (Should be darker than buttercream from 21)

Add powdered sugar, milk, and strawberry extract and mix until light and fluffy.

COOL & LEVEL

Turn out & cool: Once your cake is done, remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto a plate. If using as layer cakes, cool upside down – slight dome will flatten perfectly. Level cake = neat layers.

BUILDING THE CAKE:

Place your first cake layer onto your cake turntable. Spread an even layer of strawberry buttercream on top, then gently place the second cake layer on top.

Add a small amount of strawberry buttercream around the edges, focusing on the middle where the layers meet. Smooth it out until the filling is even and flush with the cake layers then put in the refrigerator for 10 minutes.

Apply a layer of vanilla buttercream over the sides and top of the cake. Smooth it out evenly to create a clean, even finish. Again put back in the fridge for 10 minutes.

Using a star-shaped piping tip and your lighter pink vanilla buttercream that you set aside, pipe a border around the top and bottom of the cake.

STRAWBERRY ROSES:

Prepare your strawberries by removing the green leaves, then wash them thoroughly. Gently pat them dry with a paper towel and allow them to air dry completely before using.

Once the strawberry roses are prepared place them on your cake and in a crescent shape.

You’re all done happy baking if you made it this far please save ⬇️ heart ❤️ and share ✉️ this recipe byeeee