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Sift together and set aside-
1 & 1/2 cups cake and pastry flour
1 & 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
Cream together until fluffy-
1 cup unsalted butter, at room temperature
2 cups sugar
Add, one at a time, beating well after every addition-
4 eggs at room temperature
Beat in-
4 teaspoons vanilla extract
Gently fold in the dry ingredients in three equal portions, alternately with 1 cup undiluted evaporated milk.
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Frosting
8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
2 cups butter
Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.
Add
4 tsp vanilla extract
Approximately 6 tbsp milk
Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. The vanilla extract can be adjusted to your own taste too.
When the icing reaches the desired consistently continue to beat it on high for 5 minutes.
Fold in-
3 cups diced fresh strawberries
Frost the middle and sides evenly and chill the cake for several hours before adding the white chocolate ganache glaze.
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