Vanilla Cake

1. Preheat oven to 325º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.
4. With the mixer on medium speed add the 3 eggs one at a time, followed by the 2 egg yolks. Scrape down the sides of the bowl as needed. Add in the vanilla.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat two 8 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pans on the counter to avoid air bubbles.
7. Bake for 45-50 minutes until a toothpick inserted into the centers of the cakes comes out clean.
8. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out.

Strawberry Buttercream

1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
2. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried strawberry powder. Add in the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.
4. Chill frosting until needed.

Cake Assembly

1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
2. Place one layer, top side down, on a cake board or cake stand and spread with frosting. Repeat this step with the next layer.
3. Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
4. Top with a variety of strawberries. You can place some whole strawberries and some strawberry halves for a nice mix.
5. Enjoy!