Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs, sour cream, and milk and mix until combined.

Add the cake flour, baking powder, and sea salt and mix together on low until combined into a smooth batter.

Transfer the cake batter evenly to the prepared pans, about 226 grams each.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, strawberry powder, and water. Mix on low until combined then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.

To assemble the cake: Transfer some of the frosting to a piping bag with no tip. Cut a small hole.

Place the second cake layer on top and repeat this process. Add a small amount of frosting onto the cake layer and spread evenly. Pipe a boarder of frosting around the edge of the cake and fill the center with strawberry preserves. Top with the third cake layer. For more detailed description of this process, visit my post How to Stack a Layer Cake with Filling.

Next, crumb coat the cake. If you are new to cake baking, check out How to Crumb Coat a Cake for a detailed description plus tips and tricks.

Once the cake is crumb coated, finish it with a spiral design. For a more in depth description of a the design, visit my post How to Spiral a Buttercream Cake.

Add fresh strawberries on top of the cake.

Store in an airtight container for up to 3 days.