Pink Champagne Cake

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Pink Champagne Cake:

Nonstick cooking spray, for the cake pans

1 1/2 cups all-purpose flour, sifted 

1 1/2 cups cake flour, sifted 

1 tablespoon baking powder 

1/2 teaspoon table salt

2 cups granulated sugar 

2 sticks (1 cup) unsalted butter, at room temperature 

1 cup Champagne, flat 

1/3 cup milk 

5 large egg whites 

1/4 teaspoon cream of tartar 

Stabilized Whipped Cream:

1 1/4 cups heavy cream

1 tablespoon nonfat powdered milk 

1 teaspoon vanilla extract 

6 to 8 tablespoons confectioners' sugar 

Strawberry Swiss Meringue Buttercream:

5 large egg whites

1 1/4 cups granulated sugar 

3 sticks (1 1/2 cups) unsalted butter, cut into cubes, at room temperature 

1/2 cup pureed fresh strawberries 

2 teaspoons pure vanilla extract 

1/4 teaspoon fine salt 

Splash lemon juice 

Assembly:

2 cups fresh strawberries, washed and dried, diced