1. Make the Reduced Strawberry Puree (Make Ahead Recommended):

• Puree the 1 pound of rinsed and hulled strawberries in a blender or food processor until smooth. You should have a little over 1 cup of puree.
• Pour the puree into a medium saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
• Continue to simmer, stirring often to prevent scorching, until the puree has reduced significantly and thickened, and you are left with exactly 1/2 cup (about 135g). This process takes at least 25-35 minutes, possibly longer depending on the pan and juiciness of the strawberries.
• Let the reduced puree cool completely before using it in the cake batter. It’s best to make this the day before, cover, and refrigerate. Bring to room temperature before adding to the batter.

2. Make the Strawberry Cake:

• Preheat and Prep: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, and then grease the parchment paper.
• Combine Dry Ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add Egg Whites: Beat in the room-temperature egg whites on high speed until combined, about 2 minutes.
• Add Sour Cream and Vanilla: Beat in the room-temperature sour cream and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
• Alternate Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the room-temperature milk in two additions (begin and end with the dry ingredients). Mix until just combined after each addition. Do not overmix.
• Add Puree and Color: Gently whisk in the 1/2 cup of room-temperature reduced strawberry puree until combined, making sure there are no lumps at the bottom of the bowl. Stir in the food coloring, if desired. The batter will be slightly thick.
• Bake: Pour batter evenly into the prepared cake pans. Bake for around 24–25 minutes, or until the cakes are baked through and a toothpick inserted into the center comes out clean.
• Cool: Allow cakes to cool completely in the pans set on a wire rack.

3. Make the Strawberry Cream Cheese Frosting:

• Make Strawberry Powder: Place the freeze-dried strawberries into a blender or food processor. Process until they form a fine powder/crumb. You should have around 1/2 cup of crumbs. Set aside.
• Beat Cream Cheese and Butter: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on high speed for 1 minute until completely smooth and creamy. Beat in the softened butter until combined.
• Add Sugar, Powder, Milk, Vanilla: Add the confectioners’ sugar, strawberry powder, 1 Tablespoon of milk, and vanilla extract. Beat on medium-high speed until combined and creamy.
• Adjust Consistency: Add 1 more Tablespoon of milk to slightly thin out the frosting, if desired.
• Add Salt: Taste the frosting and add a pinch of salt if needed to balance the sweetness.

4. Assemble and Frost:

• Level Cakes (Optional): Once the cakes are completely cool, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface.
• Frost First Layer: Place one cake layer on your cake stand or serving plate. Evenly cover the top with a generous layer of frosting.
• Add Second Layer: Top with the second cake layer.
• Frost Cake: Spread the remaining frosting all over the top and sides of the cake.
• Chill: Refrigerate the frosted cake for at least 45 minutes before slicing. This helps the cake hold its shape when cutting.