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 chunks 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, Prosecco, and mashed/chopped berries in two parts on low speed. Add in vanilla, oil, and food color, 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.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.

Bake for 35-40 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. (This is a great time to start your frosting!)

Once the layers have fully cooled, they can be leveled (if needed) and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. (If you try to trim the layers while they’re still warm, they will break and crumble.)

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. Drizzle several tablespoons of Prosecco over the cake layer.

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. I usually do this with my large offset spatula.

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.

Slice 4-5 strawberries (cutting from top to bottom) to make large slices that will show between frosting swirls.

Center your wine glass on top of the cake, pressing it in slightly so it doesn’t roll.

Transfer remaining frosting to a piping bag fitted with a star tip, and pipe small swirls of frosting onto the top rim of the cake, alternating frosting swirls with large strawberry slices. Add the smaller ones to the cake base, if desired.

And you’re done! Enjoy!