This White Cake with White Wine Buttercream and White Chocolate Covered Strawberries is commonly referred to as “the” cake in my house.
In a stand mixer fitted with whisk attachment, beat egg whites until light and fluffy. Remove egg whites from bowl and set aside. In the same stand mixer bowl (you do not need to clean it) cream together the sugar and butter.
Slowly blend in the confectioner's sugar, cup by cup, until well-combined.
Mix in vanilla and white wine. If your buttercream is too thick, add white wine one teaspoon at a time.