The Cooking Mawma

1: Preheat oven to 350 degrees. Grease and flour 3-8 inch pans.

2: In a bowl, whisk flour, baking powder, and salt. Set aside.

3: In another bowl, combine egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.

4: In your mixer bowl, cream butter and sugar for 4-5 minutes until light and fluffy.

5: Add 1/3 of the dry ingredients and mix until blended.

6: Then add 1/2 of the liquid ingredients and mix until blended.

7: Continue alternating dry and wet ingredients, beginning and ending with dry ingredients.

8: Pour into cake pans and sprinkle chopped strawberries over batter.

9: Bake for 25-30 minutes or until a toothpick comes out clean.

10: For the filling and frosting, cream softened butter until smooth in your mixer bowl.

11: Blend in strawberry extract.

12: Gradually add powdered sugar, along with champagne and strawberries until incorporated.

13: Beat on medium for 3-4 minutes, adding food coloring until desired pink color is reached.

14: Frost each layer of the cooled cake one by one, then frost the outside of the cake.

15: Top with fresh strawberries.