Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup. Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup. Remove from heat, pour into a heat-safe bowl, and cool completely before using.

Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.

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

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes.

Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Whisk in the room-temperature reduced strawberry puree and food coloring if using.

Pour the batter evenly into the prepared cake pans.

Bake for 24-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour.

In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.

In a large bowl using a handheld or stand mixer, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy.

First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Spread ¾-1 cup of frosting in an even layer on top.

Top with the second layer, upside down, and spread 1 cup of frosting all over the top and sides to make a crumb coat. Refrigerate until the crumb coat has set, about 20 minutes.

Cover the top and sides with the remaining frosting. Refrigerate the cake for at least 20 minutes to set the frosting.