to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, whisk together the cake flour and sugar.

Beat in the softened butter until light and fluffy.

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

Mix in the vanilla extract.

Gradually add the milk, alternating with the dry mixture, until smooth.

Pour the batter into one of the prepared cake pans and smooth the top.

In another bowl, whisk together the cake flour, sugar, and cocoa powder.

Beat in the melted butter and eggs, one at a time.

Mix in the melted chocolate and milk until combined.

Pour the batter into the second prepared cake pan and smooth the top.

In a separate bowl, combine cake flour and sugar.

Mix in the butter, eggs, and pureed strawberries with lemon juice until well combined.

Gradually add the milk until the batter is smooth.

Pour the batter into the third prepared cake pan and smooth the top.

for 20-25 minutes or until a toothpick inserted into the center comes out clean.

in the pans for 10 minutes before transferring them to wire racks to cool completely.

Level each cake layer using a serrated knife to ensure even stacking.

Frost the layers with your choice of frosting.

Carefully stack the layers in this order: vanilla, chocolate, strawberry.

with optional toppings like fresh berries or a dusting of powdered sugar.