Directions

Preheat oven to 350 degrees F. Grease, flour and line 3 pans with parchment paper.

Cream together butter and sugar until light and fluffy with an electric mixer, about 2 to 3 minutes.  Add eggs one at a time, scraping the bowl after each egg is added.

Whisk together flour, baking powder and salt in another bowl.  Pour the milks and vanilla into a measuring cup and stir until combined.

Add flour mixture and wet ingredients alternately to the butter mixture, beginning and ending with flour. Make sure you scrape the bowl down as you go.

Do not overmix once all ingredients are combined. Remember that this will cause the gluten to develop, thus making a very tough cake!

Pour the batter evenly into the 3 prepared pans. Bake for 25-30 minutes, until the tops turn a light golden brown.

Place cooled cakes on a wire rack and refrigerate while you make the frosting.

How to make the strawberry buttercream:

Wash and dry 16 ounces of strawberries and blend until smooth.

Cook puree in a small saucepan over medium – low heat until reduced about 10 to 14 minutes. Make sure to stir it often, as it will burn easily.

Cool in the fridge until completely chilled. If not, it will make your frosting runny.

Beat butter until smooth. Add vanilla and confectioners sugar in small batches. Add approximately 3/4 cup of the strawberry puree and a pinch of salt.

Frost cooled cake with even amounts of frosting between the layers. Decorate with sliced strawberries or your favorite piping tips. Chill until ready to serve.