Preheat the oven to 350F. Grease and flour three 8-inch round cake pans.

In a large mixing bowl, whisk together the flour baking powder, and salt.

In a large glass measuring pitcher (4 cups or larger) or a microwave-safe bowl, combine the milk and butter. Heat at 100% power in 30 second intervals until the butter is completely melted. Give it a stir and set aside.

In the bowl of an electric mixer fitted with the whip attachment, and with a timer set, whip the eggs for 5 minutes. Gradually add in the granulated sugar while beating for 5 minutes more. The mixture should triple in volume.

Stop the mixer and add the flour mixture. Beat on medium-low speed until just combined. Add the melted butter and milk mixture. Mix on low speed until just combined, then scrape down sides and bottom of the bowl, releasing any clumps of thick cake batter that didn’t get mixed. Beat again until combined.

Divide the batter between the prepared cake pans and bake for 25-27 minutes, or until a toothpick tester inserted in their centers comes out clean. Cool in the pans 10 minutes.

Turn the cakes out on to a wire rack to cool completely. Level cakes using a serrated knife or wire cake leveler, removing a conservative amount of the crust from the tops of the cakes.

Evenly drizzle 1/3 cup of the prosecco over each cake. Cover with plastic wraps and refrigerate overnight. Meanwhile, make the strawberry filling.

Place water and cornstarch in a large saucepan. Whisk to combine. Add the sugar and whisk again. Pour in the thawed diced strawberries.

Place over medium-high heat and bring mixture to a simmer, stirring often. When mixture bubbles, reduce the heat to medium-low and cook 7-9 minutes, or until the mixture thickens considerably.

Remove from the heat and transfer to a large bowl. Let cool 20 minutes. Cover with plastic wrap and refrigerate overnight. The filling will continue to thicken with refrigeration.

In the bowl of an electric mixer fitted with the whip attachment, combine the heavy cream and sour cream.

Beat on high speed until slightly thickened. Gradually add in the sugar while beating. Beat in the vanilla and whip on high speed to stiff peaks.

Transfer about 1 cup of the frosting to a disposable piping bag with a ½ inch hole cut in the end.

Remove cake layers from the refrigerator and place one layer on a serving plate. Pipe a line of frosting around the top edge of the cake, creating a circle that will corral the strawberry filling.

Remove the strawberry filling from the refrigerator. Place about 3/4 cup to 1 cup of strawberry filling in the center of the cake and spread to the edges of the whipped cream circle. Top with a second cake layer. Repeat the piping and filling process. (You will have leftover strawberry filling.)

Cover the sides and top of the cake with the remaining cream frosting. To frost it as I did, swirl the cream frosting on the top and sides; smooth the sides with a bench scraper or cake smoother but do not smooth the top.

Add gold cake pick baubles in a cascade from the top of the cake, and down the front to the bottom edge of the cake, if using. Add a few whole strawberries and halved strawberries with their greens intact to the top of the cake.