Ingredients

• 2 ¼ cups Super-Fine Cake Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• ½ cup Butter, softened
• 1 ½ cups Sugar
• 3 Eggs, room temperature
• 1½ cups Milk, room temperature
• 1 tsp Vanilla Extract
• ¼ cup natural Sprinkles, plus additional for topping

• 1 cup freeze-dried Strawberries
• 1 cup Butter
• 3 ½ cups Powdered Sugar
• ½ tsp Salt
• 1 tsp Vanilla
• ¼ cup Milk or Cream

Instructions

1. Preheat oven to 350°F. Grease two 9-inch cake pans and line with parchment. In a medium bowl, whisk together the first three ingredients. 

2. In a separate bowl, cream butter and sugar until fluffy, about 10 minutes. Add eggs, beating well after each. Add milk and vanilla, alternating with the flour mixture, and beat until smooth. Fold in sprinkles. 

3. Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean. Let cool for 15 minutes. Remove from pans and cool completely before frosting. 

1. Crush freeze-dried strawberries into a fine powder using a food processor. Beat strawberry powder, butter, powdered sugar and salt until fluffy. 

2. Add vanilla and milk or cream. Beat until smooth and creamy. 

3. Frost cooled cake and top with additional sprinkles.