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1
Preheat oven to 350u00b0F.
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2
For the strawberry puree, add sliced strawberries to a parchment-lined baking sheet. Sprinkle sugar onto the strawberries. Toss them gently then roast in the the oven for 10 minutes. Remove from oven and allow to cool for about 5 to 10 minutes. Add strawberries to a blender and puree until smooth. You should end up with about 1/2 cup puree.
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3
Keep oven at 350u00b0F. Grease two 8-inch cake pans. Set aside.
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4
In a medium bowl, whisk flour, baking powder, and salt.
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5
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes. In a large measuring cup, whisk strawberry puree, milk, egg whites, and vanilla until well-combined.
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6
On low speed, add half of the dry ingredients, then all of the wet, and finish with the remaining dry. Beat until batter is smooth.
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7
Pour batter in prepared cake pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow cake layers to cool in the pan for 5 minutes, then transfer onto a cooling rack and cool to room temperature.
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8
To make the frosting, add sliced strawberries and freeze-dried strawberries to blender. Process until smooth. Set aside. In your stand mixer fitted with the paddle or whisk attachment, beat cream cheese on high speed for about 1 minute, or until smooth and creamy. Add butter and beat until combined. Add strawberry mixture, powdered sugar, and pinch of salt and beat on medium-high speed until completely smooth and fluffy.
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9
To assemble the cake, use a large serrated knife to slice a thin layer off of the top of the cakes to create a flat top. Place 1 cake layer onto your cake stand and evenly spread a layer of frosting. Top with second layer and spread remaining frosting over the top and sides of cake. Sprinkle top with crumbled freeze-dried strawberries. Refrigerate until ready to serve.
