1. Preheat oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Line the bottoms of each pan with a parchment round, cut to fit the pans. Spray the pans again and set aside.
2. In a large bowl whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of your stand mixer, fitted with the paddle attachment mix your butter and sugar together for 4-5 minutes on medium speed until light and fluffy. Add the eggs and vanilla and mix for an additional 2 minutes.
4. Add the flour mixture and buttermilk in alternating portions, beginning and ending with the flour mixture. Mix until combined and smooth, scraping the sides of the bowl as necessary.
5. Divide the batter between the two pans and bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pan for 10 minutes and then flip out onto a wore rack to continue cooling.

Frosting

1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter on medium speed until smooth. Turn the mixer speed down to low and add in 4 1/2 cups of powdered sugar and salt until combined.
2. With mixer still on low add in the vanilla and milk, scraping the sides of the bowl as necessary.
3. Turn the mixer up to medium speed and mix for 1 minute until fluffy. If you prefer a stiffer frosting add in the 1/2 cup more powdered sugar and mix to combine.
4. When you’re ready to assemble the cake, place one layer on a cake stand or plate. Top the cake with frosting and smooth it out to the edges.
5. Spread the strawberry jam on top of the frosting, leaving about an inch at the edge of the cake. Top the jam with the other layer and spread a light layer of frosting on the cake, also referred to as a “crumb coat”. Allow that to sit for a few minutes and then frost the cake with the remaining frosting.
6. Top with your cut Pop Tarts and squeeze a little extra jam on top for garnish. I used a zip-top bag with the corner cut off. Decorate with sprinkles.