Step 1: Make the Vanilla Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add dry ingredients alternating with milk, mixing until just combined.
5. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before assembling.

Step 2: Make the Strawberry Buttercream

1. Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
2. Add strawberry puree and vanilla extract, and beat until fluffy.

Step 3: Make the Pink Ganache Drip

1. Heat heavy cream until warm but not boiling. Pour over chopped white chocolate and let sit for 2 minutes.
2. Stir until smooth, then add pink food coloring if desired. Let it cool slightly before dripping over the cake.

Step 4: Assemble & Decorate

1. Spread a layer of strawberry buttercream between each cake layer. Frost the entire cake with a thin coat for a “semi-naked” look.
2. Pour the pink ganache drip over the edges and let it set.
3. Pipe buttercream rosettes and top with fresh strawberries.
4. Lightly dust with powdered sugar for a finishing touch.