Pearl-Inspired Strawberry Cake

Heat oven to 225°F. Line baking sheet with parchment paper.

In a medium bowl, combine egg whites and cream of tartar; beat until foamy. Gradually add granulated sugar, beating 3 to 5 minutes or until stiff peaks form.

Using a medium-size round piping tip (such as #12), pipe meringue in lines to create seashells shapes directly on the parchment-lined baking sheet. 

Bake for 1 hour; turn off the oven. Leave meringues in the oven for 3 hours to cool completely. Remove from oven; set aside.

Heat oven to 350°F. Grease and flour two 6-inch round cake pans.  

Prepare cake batter as directed on the package. Divide batter evenly between pans.

Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from the pans and place on a cooling rack. Cool 30 minutes at room temperature. Place cake layers in the freezer for 20 to 30 minutes or until chilled but not completely frozen.

In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.

Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.

Spread a layer of the frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.

Frost the entire cake with another coat of white frosting. Place remaining frosting in a piping bag fitted with a coupler.

Use an open star piping tip (such as #32) for the boarders around the top and bottom of the cake. Pipe additional frosting on the bottom of one seashell meringue cookie; top with another meringue cookie to create a seashell meringue cookie sandwich. Repeat as desired. Add seashell meringue sandwich cookies to cake as desired for decoration. Place edible pearls on top and sides of cake as desired.