Make it

• Preheat oven to 350 degrees. Grease and flour three 7×2 inch round cake pans. I also cut parchment paper rounds to place in the cake pans to help with nonstick powers.
• Using a stand mixer, cream the butter and sugar on high until light and fluffy.
• With the mixer on low, add eggs one at a time until fully incorporated. Add vanilla and strawberry preserves and mix until incorporated.
• In a medium bowl, sift the flour, baking powder and salt.
• With the mixer on low, add the flour in three parts, alternating with the heavy cream until just mixed. Do not overmix!
• Divide batter evenly into three greased, floured and lined cake pans.
• Bake at 350 degrees on the center rack of your oven until a wooden toothpick inserted in the middle comes out clean – about 25 minutes.
• Let cakes cool in pans on wire racks.
• Meanwhile, make the buttercream: beat all ingredients on high speed until light and fluffy!
• Using an offset spatula, frost and fill cake layers, frosting the entire exterior of the cake. Using a cake icing smoother, smooth the frosting then place in freezer for 15 minutes to set.
• Do a final frost of the cake, smoothing again with the icing smoother. Optional: pipe drop stars around the top for a border (you’ll need a piping bag fitted with an open star tip) and lightly dust with pastel sprinkles! I used India Tree brand Nature’s Colors Carnival Mix Sprinkles. I added a fresh organic strawberry for decor.