For The Sponge

1. Prepare three 6-inch round baking tins by greasing oil and placing butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan) before starting the recipe.
2. In a big bowl, cream salted butter and castor sugar with an electric hand beater until it’s pale and fluffy in texture. Make sure that the butter is at room temperature, as it will make the creaming process easier.
3. Add egg whites and curd: once the butter and sugar have creamed perfectly, add in egg whites and vanilla essence, then mix properly.
4. Once egg whites are thoroughly incorporated, add in curd, then combine again so that they are mixed properly.
5. Now, in the same bowl, sift the dry ingredients, which are all-purpose flour, baking powder, and baking soda. Combine the dry ingredients by using the cut-and-fold method to avoid over-mixing.
6. Once the dry ingredients are mixed, add in milk, strawberry puree, and edible red food gel color. Give the batter a final mix to combine everything properly.
7. After the batter is made, pour it into the three baking tins equally. Use a weighing scale so that each tin has the same amount of batter. Bake them at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes out clean with a few dry crumbs sticking to it.

 For The Soaking Syrup

1. Make the soaking syrup by simply mixing water and vanilla essence together. Then, keep it aside for the assembly of the cake.

For The Strawberry Filling

1. To make the strawberry filling, add the strawberry compote to the sweetened whipping cream and beat them using an electric hand beater until they are fully incorporated and have soft peaks.
2. Transfer it to a piping bag, then keep it aside for the assembly.

For The American Buttercream

1. Add milk to the icing sugar and give it a mix; keep it aside for further use. Make sure that the icing sugar is sifted to avoid lumps in the buttercream.
2. In a large bowl, beat unsalted butter with an electric hand beater until it’s fluffy in texture. Make sure that the butter is at room temperature and not cold or too soft. To achieve fluffier buttercream, beat them for a longer time.
3. Once the butter has turned fluffy, add in milk and icing sugar mixture in parts while beating continuously.
4. Once mixed, add in salt and mix again. Now transfer 1/3 of the buttercream to a different bowl, add red gel color to the 1/3 part of the buttercream, and mix again to form pink buttercream.
5. Transfer both the pink and white buttercream into different piping bags, then keep it aside.

For Pink Drip

1. To make the pink chocolate drip, melt white couverture chocolate and warm fresh cream separately.
2. Add warm fresh cream to melted white chocolate and mix to form a thin ganache.
3. Lastly, add in pink edible powder color and give it a final mix. Transfer it to a piping bag as well.

Assembly

1. Once the sponges have baked properly, let them cool down completely. After they have cooled down completely, de-mold them carefully using a small palette knife. Make sure that the pressure of the palette knife is towards the baking tin and not the sponge.
2. Pipe the white buttercream on a cake base, then place a sponge on top. Soak it with soaking syrup using a pastry brush.
3. Now apply some white buttercream on top, then pipe a border around the edge of the sponge.
4. Fill the center with the strawberry filling, then smooth out the top. Place another layer of sponge on top and repeat the same process we did with the first layer. Make sure that you soak the top layer as well.
5. Now pipe thin layers of white buttercream all over the cake to crumb coat. Smooth out the buttercream using a palette knife and remove the excess with a scrapper.
6. Keep it in the fridge for 15- 20 minutes to set the buttercream so that the stray crumb stays in place while we decorate the cake.
7. After 15 – 20 minutes, take it out of the fridge and pipe thick layers of the white buttercream all over the crumb-coated cake again.
8. Smooth out, remove the scrap the excess, and make sure that you have sharp edges at the top.
9. Now, run the side of the cake with a toothed cake comb to create gaps. Do not press the cake comb too much, or the crumb coat may come off.
10. Keep it in the fridge for 30 – 40 minutes to set the buttercream. Once the buttercream has been set properly, take it out of the fridge; it should not stick to your finger if you touch it.
11. Pipe pink buttercream in the gaps between the white buttercream created with the toothed comb. It is okay if it overlaps the white buttercream.
12. Once you have piped in all the gaps, run a scrapper to remove the excess pink buttercream and make it smooth. It should look like this after scrapping the excess.
13. After you are done with the frosting, pipe the pink drip around the top edge of the cake. Fill the center with the same drip.
14. Now, with the remaining pink and white buttercream, pipe both of them side by side vertically on the middle of a food-grade plastic wrap.
15. Then, roll the plastic wrap to cover the buttercream. Cut it from one side and transfer it to a piping bag fitted with an open star nozzle. 
16. Finally, pipe spiral borders around the top edge of the cake and sprinkle edible pearls on top. And you are done with the most beautiful and tastiest strawberry cake.