Makes: one 8-inch layer cake, serves 8-10

INGREDIENTS

Cake:
9 tbsp unsalted butter, softened
3 cups granulated sugar
1 cup avocado oil
4 tsp vanilla extract
4 cups + 2 tbsp all-purpose flour
4 ½ tsp baking powder
1 ½ tsp salt
1 ½ cup milk
8 egg whites, at room temperature
3 cups strawberries (8 reserved whole, the rest chopped small)
1 cup mixed blueberries, blackberries, and/or raspberries
Honey for garnish

Prosecco Syrup:
1 cup prosecco
1/3 cup sugar

Buttercream Frosting:
1 lb unsalted butter
½ tsp salt
6 cups powdered sugar
6 tbsp heavy cream
2 tsp vanilla extract

INSTRUCTIONS

Vanilla Cake:

Preheat oven to 350F and prepare 2 8-inch round cake pans by greasing with butter. Cut rounds of parchment paper to fit in the bottom of each. Press one round into the bottom of each pan, then flip the paper and rub to line each again so both sides of the parchment are greased — this makes for very easy cake removal after baking.

Using a stand mixer or hand mixer fitted with paddle attachments, beat butter on medium-low speed until creamy. Add sugar and beat to a wet sand consistency, then add the avocado oil and beat until all ingredients are well-combined, fluffy and the color has turned light and creamy, at least 2 minutes. Add the vanilla extract and beat another 15 seconds.

Sprinkle flour, baking powder and salt over your wet ingredients in the same bowl and use a spoon or whisk to lightly fluff and incorporate them all together before mixing dry into wet. With mixer on low speed, slowly add the milk until all is incorporated and batter is just combined and smooth — do not overwork the batter or you risk a tough cake.

In a separate bowl, use a hand mixer with the whisk attachment on high-speed to beat egg whites to stiff peaks, 2-3 minutes. Using a spatula, gently fold your egg whites into your cake mix to preserve as much air and lift as possible. Scrape the sides of the bowl and cut down the middle to evenly distribute.

Evenly divide cake batter into prepared pans until they are each 2/3 full (you will have some batter left for a third smaller round or cupcakes). Bake at 350F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cakes will be golden brown and springy to the touch, with the sides lightly pulled away from the pan.

Remove cakes from oven and allow to cool for 10 minutes before turning out of pans and allowing to cool completely on a cooling rack.

Buttercream Frosting:

With a mixer or hand mixer fitted with paddle attachments, whip softened butter on medium speed until creamy. Add salt and beat again for about 20 seconds. Add powdered sugar one cup at a time, thoroughly incorporating each cup before adding the next. Add in heavy cream 1 tbsp at a time and whip for 20-30 seconds between each addition. Add vanilla extract and stir on medium-high for 30 seconds.

Prosecco Syrup:

Add prosecco and sugar to a small pan and heat over medium flame, stirring periodically until sugar is dissolved. Bring to a simmer and allow to cook until reduced by half, about 3 minutes. Set aside to cool.

Assembly:

When cakes are fully cooled, slice each round in half crosswise and lay open. Drizzle a tablespoon or 2 of prosecco syrup over the cut side of each half. Add mixed berries to the remaining prosecco syrup and gently stir to coat. Set aside.

Add a dollop of buttercream to the center of your serving plate before placing the bottom of the first layer of your cooled cake on top. Apply a thin layer of frosting to the top of the cake — work carefully to avoid pulling up too many crumbs. Add half the cut strawberries and press into the frosting layer. Add the top of your first cake layer, and coat that with more frosting. Add the bottom of the second cake and coat again with frosting before pressing in remaining cut strawberries. Add the top of the second cake.

Depending on how much frosting you have left, you can either dollop it on top or thinly ice all sides of the cake. For a professional finish, thinly line the full cake with frosting and transfer to the freezer for 10-15 minutes to allow this layer to set (crumb coat), then apply another clean coat of frosting around the entire cake.

Arrange whole strawberries on top of the cake and then spoon prosecco syrup-coated berries all around the top. Drizzle with honey for an extra glistening effect, and enjoy!