Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.

Add the eggs one at a time, beating well after each addition.

Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a small saucepan over medium heat, bring the heavy cream to a gentle simmer.

In a medium bowl, whisk together the white chocolate and butter.

Pour the hot cream over the white chocolate mixture and let sit for 5 minutes.

Whisk until smooth and glossy. Let cool completely at room temperature, then chill in the refrigerator for 30 minutes, or until spreadable.

Place one cake layer on a serving platter.

Spread a layer of white chocolate frosting over the top.

Top with sliced strawberries.

Place the second cake layer on top.

Frost the top and sides of the cake with the remaining frosting.

Garnish with fresh strawberries.

Keep the cake refrigerated until ready to serve.

Enjoy this delicious White Chocolate Strawberry Cake!