Vanilla Sponge Cake with Strawberry-Meringue Buttercream
Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a sugar-dusted pile on top.
This cake can also be made in an 8-inch round cake pan: Let the cake cool in the pan on a wire rack for 10 minutes, then carefully remove the parchment from the sides of the pan, flip the cake out onto the wire rack, and remove the parchment round from the bottom. The buttercream can be stored at room temperature if used the same day, refrigerated in an airtight container for up to three days, or frozen for up to a month. Before using, bring it back to room temperature and beat on low speed in a mixer fitted with the paddle attachment until it's smooth again, about five minutes.