Homemade Strawberry Cake – DON’T LOSE THIS

Ingredients
Strawberry Puree
1 pound (454g) fresh strawberries, rinsed and hulled
Cake
2 and 1/2 cups (285g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see step 1)
optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
1 cup (about 25g) freeze-dried strawberries*
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1–2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste
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Instructions