Ingredients:

  • 375g All-purpose flour
  • 400g Granulated sugar
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 3 large Egg whites
  • 120g Sour cream
  • 180ml Whole milk
  • 170g Unsalted butter
  • 40g Freeze-dried strawberry powder
  • 2 tsp Pure vanilla bean paste
  • 450g Unsalted butter
  • 900g Confectioners' sugar
  • 60g Freeze-dried strawberry powder
  • 3 tbsp Heavy cream
  • 1 pinch Salt

Instructions:

  1. Heat to 175°C and grease your pans thoroughly.
  2. Combine 375g flour, sugar, leavenings, salt, and 40g strawberry powder in a large bowl.
  3. Beat 170g butter and the sugar mixture until pale and very fluffy (about 3-4 minutes).
  4. In a separate jug, mix 180ml milk, 120g sour cream, 3 egg whites, and vanilla until completely combined.
  5. Add the wet mix to the dry in three parts until no flour streaks remain.
  6. Divide batter and bake for 35 minutes until a skewer comes out clean.
  7. Leave in the pans for 10 minutes, then move to a wire rack until stone cold to the touch.
  8. Beat 450g butter with 900g sugar, 60g strawberry powder, and cream until it looks like whipped silk.
  9. Cut the round cake in half and place the halves against two sides of the square cake until a heart forms.
  10. Apply a thin layer of frosting, chill for 20 minutes, then finish with the remaining pink buttercream and bows.