Ingredients:

  • 310g cake flour
  • 300g granulated sugar
  • 5g baking soda
  • 5g salt
  • 170g unsalted butter, softened
  • 3 large eggs, room temperature
  • 240ml buttermilk, room temperature
  • 10ml vanilla extract
  • 15g freeze-dried strawberry powder
  • 0.5ml pink gel food coloring (optional)
  • 450g cold cream cheese, cubed
  • 225g unsalted butter, softened
  • 600g powdered sugar, sifted
  • 60g freeze-dried strawberry powder
  • 30ml heavy cream
  • 5g vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper.
  2. Cream the butter and sugar until pale and fluffy (about 3 minutes). Incorporate eggs one at a time.
  3. Whisk together the cake flour, strawberry powder, baking soda, and salt, then alternate adding the dry ingredients and buttermilk.
  4. Divide the batter evenly between the two pans and bake for 30–35 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.
  5. Beat the cold cream cheese and softened butter until smooth and gradually add powdered sugar and strawberry powder.