Ingredients

For the Cake:

2 ¾ cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

1 cup unsalted butter softened

2 cups granulated sugar

4 large egg whites room temperature

2 teaspoons vanilla extract

½ cup buttermilk

½ cup fresh strawberry puree reduced

red food coloring optional

For the Strawberry Frosting:

8 ounces cream cheese room temperature

1/2 cup unsalted butter room temperature

1 teaspoon vanilla extract

pinch of salt

6 cups of powdered sugar

¼ cup fresh strawberry puree reduced

Instructions

For the Strawberry Reduction:

To prepare strawberry reduction, begin by cleaning and removing the stems from 1 pound of fresh strawberries. If using frozen strawberries, ensure they are thawed. Blend the strawberries until smooth, then transfer puree to a saucepan. Heat over medium heat, stirring often, until reduced by half. Final should be one cup of reduction. Allow it to cool before adding.

For the Cake:

Preheat the oven to 350F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.

Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of red food coloring. Divide the batter among the two cake pans.

Bake for 30 minutes or until the cake is springy to the touch, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.

For the Strawberry Frosting:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.

With the mixer on low, gradually add in the powdered sugar alternating with 1/4 cup of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk (You will have 1/4 cup leftover in case you need it).

For the Assembly:

Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer.