Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.

Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in strawberries, strawberry vodka,  oil, and food color if desired, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. (This is a great time to make your frosting!)

Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.

Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part.

Once your cake is covered, place it into the fridge or freezer to set the frosting. (This is a great time to make your chocolate ganache for your drip!)

I usually find a squeeze bottle or piping bag work the best for this drip; a spoon will work but won't give you as much control.

When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to a squeeze bottle or piping or small ziplock bag – or get your spoon ready!

Add ganache around the upper edge of the cake, pausing every inch or so to let ganache run in drips down the side of the cake. Add enough to the top of the cake to cover it, smoothing it with your small offset spatula. Once your cake is covered, invert the glass and press an edge into the top of the cake at about a 45 degree angle.

Cut a few strawberries in half lengthwise, a few in heart shapes, and you can even make small slits working from the top to make a strawberry rose! Add the berries around the glass on the cake – and you’re done! Cut in and enjoy!