Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.

In a large bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.

In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the 2 tsp vanilla extract.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Divide the base cake batter evenly into three separate medium-sized bowls (approx. 2.5 cups each).

For the Vanilla Layer: To the first bowl, add the additional 1/2 tsp vanilla extract and mix gently until combined.

For the Chocolate Layer: To the second bowl, gently fold in the 1/4 cup sifted unsweetened cocoa powder until no streaks remain.

For the Strawberry Layer: To the third bowl, gently fold in the 1/4 cup freeze-dried strawberry powder, 1/2 tsp strawberry extract (if using), and red food coloring (if using) until evenly colored and combined.

Pour each flavored batter into a prepared 8-inch cake pan, spreading evenly.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each cake comes out clean. If your oven is too small for all three pans, bake in batches, adjusting total cook time accordingly.

Allow the cakes to cool in their pans on wire racks for 10-15 minutes before inverting them onto the racks to cool completely. Ensure cakes are completely cool before frosting to prevent melting.

In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed for 3-5 minutes until very pale and fluffy.

Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium. Continue until all sugar is added and the mixture is crumbly.

Add the whole milk (or heavy cream), 1 tsp vanilla extract, 1/4 cup freeze-dried strawberry powder, and strawberry extract (if using). Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and smooth.

Add red food coloring, a few drops at a time, mixing until desired vibrant pink color is achieved (optional).

Once cakes are completely cool, use a serrated knife to level the tops of each cake layer if needed, creating flat surfaces.

Place the chocolate cake layer on your serving plate or cake stand. Spread about 1 cup of strawberry buttercream evenly over the top.

Carefully place the vanilla cake layer on top of the chocolate layer. Spread another 1 cup of strawberry buttercream evenly over the vanilla layer.

Finally, place the strawberry cake layer on top. Apply a thin layer of frosting all over the cake (top and sides) to create a crumb coat. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.

Once the crumb coat is set, apply the remaining strawberry buttercream generously to the top and sides of the cake, smoothing it with an offset spatula. You can decorate with fresh strawberries or chocolate shavings if desired.

Chill the finished cake for at least 30 minutes before slicing and serving. Enjoy!