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Ingredients

For the cake:

• 3 cups all-purpose flour

• 3 tsp baking powder

• ½ tsp salt

• 1 ½ cups unsalted butter, softened

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 3 tsp vanilla extract

• 1 ½ cups whole milk, room temperature

For the whipped cream frosting:

• 3 cups heavy whipping cream, cold

• ¾ cup powdered sugar

• 2 tsp vanilla extract

For decoration:

• 10–12 fresh strawberries (whole, hulled)

• Red and green gel food coloring

• Piping bags with star and small round tips

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Instructions

1. Bake the cake layers

   • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans and two 6-inch cake pans.

   • In a medium bowl, whisk together flour, baking powder, and salt.

   • In a large mixing bowl, cream butter and sugar until pale and fluffy (3–4 mins).

   • Add eggs one at a time, beating well after each addition. Stir in vanilla.

   • Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.

   • Divide batter evenly between pans and bake for 25–30 mins, or until a toothpick inserted comes out clean.

   • Cool completely before assembling.

2. Make the whipped cream frosting

   • In a chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

3. Assemble the tiers

   • Level each cake layer if needed.

   • Stack two 8-inch layers with whipped cream in between to make the bottom tier. Do the same for the two 6-inch layers for the top tier.

   • Apply a smooth coat of whipped cream frosting over both tiers.

4. Decorate

   • Pipe ruffled borders along the top and bottom edges of each tier using a star tip and red-colored whipped cream.

   • Use white whipped cream with a star tip to create scalloped designs along the sides.

   • Add small red dots with a round tip and pipe green leaves on top to resemble mini cherries.

   • Place fresh strawberries on top of the cake for the final touch.