In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl add butter with sugar and mix for few minutes until creamy. Add eggs one at a time and mix until well incorporated.

Add sour cream and vanilla extract and mix to combine. Gradually mix in flour mixture and in the end add fresh strawberry puree and red food coloring.

Pour the batter evenly into the prepared pans.

Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.

Let pans cool on a cooling rack for 10 minutes.

Remove the cakes from the pan and let them cool completely.

In a large bowl mix cream cheese until smooth. Add powdered sugar and melted chocolate and mix to combine. Mix in strawberry jam and red food coloring. Set aside.

In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.

Arrange the coated vermicelli into a small bowl lined with plastic wrap. Add  a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 15 minutes to set.

Place the chocolate nest on top of the cake, fill with mini eggs and decorate the bottom of the cake with mini eggs if desired.

Enjoy.