Make the cake batter

• Cream the softened butter and granulated sugar in the stand mixer until pale and fluffy.
• Beat in the eggs one at a time, then the vanilla extract.
• Whisk the flour, baking powder and salt together, then alternate adding the dry ingredients and the milk to the batter until just combined.

Bake the layers

• Divide the batter evenly between the three greased and lined 6-inch cake pans.
• Bake at 175 °C until a skewer comes out clean.
• Cool the layers in the pans briefly, then turn out onto a cooling rack to cool completely.

Level and split the layers

• Trim the domed tops of the cooled layers with a serrated knife.
• Cut each layer horizontally in half to make six thin layers.

Whip the cream filling

• Whip the cold heavy cream with the powdered sugar to stiff peaks.
• Fold in the diced strawberries.

Stack the cake

• Place the first layer on the cake board and spread with the strawberry cream filling.
• Repeat with the remaining layers, finishing with a layer on top.
• Chill the stacked cake until firm.

Color and frost

• Tint the remaining whipped cream with the lavender gel food coloring.
• Cover the whole cake with the lavender cream, smoothing the sides and top with the offset spatula on the turntable.

Decorate and finish

• Add a purple drip around the top edge of the cake.
• Press the purple sprinkles around the base and decorate the top.
• Chill until ready to serve.