Preheat oven to 180 degrees. Grease and flour a 6 inch pan and set aside.

Mix the dry ingredients - flour, baking powder and salt in a bowl using a whisk.

In another bowl, warm the milk - no need to boil. Add the white chocolate and stir until melted. Add in the vanilla and set aside.

In a large bowl, beat the soft butter and sugar till well combined.

Add in the egg and beat well.

Now add half the flour mixture and the chocolate milk mixture and beat till combined.

Add in the remaining flour mixture and chocolate milk and beat till combined.

Pour into the prepared tin and flatten the top.

Bake for 40-50 minutes till skewer comes out clean. Cover the top with aluminium foil after baking for 30 minutes to avoid a dark top.

Cool in the pan for 10 minutes. Slowly flip the cake onto a cooling rack. Cool completely.

Meanwhile, let's make the frosting. In a small saucepan, add the strawberries and sugar and cook on low flame till the whole mixture gets mashed up and reduces. There should be no liquid at all. I cooked for more than 40 minutes and got two tbsps of strawberry compote. Allow to cool completely.

In a large bowl, add the butter and cream it for a couple of minutes.

Add 1/2 cup sugar and beat till creamy.

Now add the next 1/2 cup sugar and beat again for 5 minutes.

Add the final 1/2 cup sugar and vanilla and beat well.

Add in the strawberry compote and beat for a couple of minutes.

Add in the milk if the butter-cream looks too stiff. Scrap the sides and fold with a spatula. Leave in the fridge for 15 minutes.

Cut the top of the cake to level. Cut the cake through the center.

Put some strawberry butter-cream and slather lavishly. Now put the half on top.

Use the butter-cream to cover the cake completely on the sides and the top. Use your spatula to make neat surfaces - mine is just OK!

Decorate with strawberries, white chocolate coins and sprinkles as you wish!