• Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
• Preheat the oven to 350℉
• In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Add the vanilla and then gradually add the sugar. Beat until light and fluffy for 3 to 5 minutes on medium speed.
• Add the eggs one at a time, blending after each until the yolk is incorporated.
• With the mixer on low speed, add the flour mixture alternately with the one cup of champagne to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
• Divide the cake batter between the three prepared pans.
• Bake at 350℉ for 25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached.**Baking times can vary-- peek in as the end time approaches and adjust time as needed.
• This makes approximately 7.5-8 cups of batter.
• Allow the baked cakes to cool in the pans on a wire rack for ten minutes before turning them out.

For the Sliced Strawberries

• Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.

For the Champagne Syrup

• Combine the champagne and sugar in a microwave safe measuring cup or bowl. Heat for 30 seconds, stir, and then if then if needed, an additional 30 seconds. Stir to melt any remaining sugar. We did this in the microwave but you could heat in a small saucepan on the stovetop if you prefer, until the sugar dissolves.

For the Sweetened Whipped Cream

• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
•  The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form. (Peaks that slightly bend over.) Watch closely as this happens quickly.  Do not over mix.

Assembling the Cake

• Once the cake layers have cooled, it is time to assemble the cake!
• Place the first pound cake layer on the cake base or pedestal.
• Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption. Lightly brush the top with champagne syrup. Then, spread on a layer of the sliced strawberries.
• Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.)
• Repeat for the next cake layer. (Poking small holes in the top, lightly brush with champagne syrup, add a layer of strawberries, then whipped cream.)
• Top with the final cake layer and top with the remaining whipped cream.
• Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.
• Store in the refrigerator under a cake dome or airtight container. Remove from the refrigerator about one hour before serving.