Method For Strawberry Reduction:

1. Place all the ingredients together in a heavy bottom pan and heat it until the mixture reduces to almost half i.e. 250g.
2. Blend the reduction with a hand blender.

Method For Strawberry Crunch:

1. In a mixer grinder, grind the shortbread cookies and freeze-dried strawberries.
2. Transfer the mixture in a bowl, add melted butter and mix until you get a crumbly texture.

Method For Strawberry Sponge:

1. Prepare a 6-inch round tin by greasing it with oil and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod+ lower rod+ fan)
2. Mix egg yolk, salt, and vanilla essence and set aside.
3. Beat egg white along with the cream of tartar with an electric hand beater to make meringue. Beat until we get soft peaks.
4. Mix oil, milk, strawberry reduction, and one drop of edible red gel colour in a different bowl.
5. Now, mix the egg yolk mixture with the meringue with an electric beater, then fold in the oil-milk mixture.
6. Sieve all-purpose flour over the meringue and combine using the cut-and-fold method. 
7. Pour the batter into the prepared tin and bake it at 180C (OTG mode: lower rod only) for 25-30 minutes. 

Method for Vanilla Sponge:

1. Prepare a 6-inch round tin by greasing it with oil and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod+ lower rod+ fan)
2. Mix egg yolk, salt, and vanilla essence and set aside.
3. Beat egg white along with the cream of tartar with an electric hand beater to make meringue. Beat until we get soft peaks.
4. Take oil and milk in a different bowl and mix.
5. Now, mix the egg yolk mixture with the meringue with an electric beater, then fold in the oil-milk mixture.
6. Sieve all-purpose flour over the meringue and combine using the cut-and-fold method. 
7. Pour the batter into the prepared tin and bake it at 180C (OTG mode: lower rod only) for 25-30 minutes. 

Method for White Chocolate Buttercream:

1. Follow the method mentioned in my post White chocolate buttercream.

Method for Assembly:

1. Demould the sponges and divide them into two parts with a cake leveller. (you should have four layers of the sponges).
2. Pipe some buttercream on the cake base at the centre, then place a vanilla sponge. Soak it with simple vanilla soaking syrup.
3. Pipe the buttercream over the sponge and smooth it out using a palette knife. Also, pipe the buttercream at the edge to give a border; now, put strawberry reduction at the centre and smooth it out.
4. Place the strawberry sponge and repeat the same process as before. Repeat till all 4 sponges are stacked.
5. Now pipe a thin layer of buttercream on top and side of the cake to crumb coat it. Then smooth it out and keep it in the freezer for 15 minutes.
6. Once crumb-coating is set, pipe thick layer of buttercream all over the top and the sides of the cake to give a final coating. Remove the excess with a metal scrapper.
7. Now, stick strawberry crunch on the bottom sides of the cake and remove the excess with a pastry brush.
8. Place a cookie cutter at the top and sprinkle strawberry crunch inside the cookie cutter. Pipe buttercream dollops at the cake’s top edge using a 1M nozzle and put fresh strawberries on each dollop.