Step 1

Stand Mixer

Step 2

3 x 6 Inch Round Cake Pans

Step 3

Piping Bag

Step 4

Wilton 1M tip

Step 5

Cake Smoother

Step 6

Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.

Step 7

In the bowl of a stand mixer cream the butter and sugar on high for 1 minute with the whisk attachment.

Step 8

Add egg whites and mix on high for 2 minutes.

Step 9

Add in the yogurt and vanilla extract and mix on high for 2 minutes.

Step 10

Combine all the dry ingredients into the mixer and mix on low

Step 11

While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

Step 12

Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

Step 13

Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Step 14

In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

Step 15

Add the icing sugar, salt, vanilla extract, strawberry emulsion, strawberry jam, and heavy cream and mix on low until combined.

Step 16

Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Step 17

Place one leveled layer of vanilla cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.

Step 18

Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

Step 19

Cover the cake with another layer of buttercream and smooth sides.

Step 20

Decorate as you please. I coloured my buttercream with one extra drop of pink gel food colouring and smoothed the sides with my metal Wilton smoother. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border, placed a sliced strawberry on top of each swirl, and a sprinkle of “Drenched in Diamonds” glittery sugar by Sprinkle Pop. Enjoy.