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For the cake:
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Adjust oven rack to middle position and heat oven to 350 F. Grease or spray with cooking spray two 6inch round cake pans, then line them with parchment paper and grease and flour parchment or spray again if using cooking spray.
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Using a handheld mixer set at medium-low speed, beat egg white in a medium bowl until foamy, about 1 minute. Increase speed to medium-high and beat egg white to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons sugar and beat until glossy stiff peaks form, about 1 to 2 minutes, scraping down sides of bowl as needed. Set aside.
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Whisk flour, baking powder, baking soda, salt, and remaining 6 tablespoons sugar together in a second medium bowl.
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In small bowl, whisk buttermilk, melted butter, oil, vanilla, and egg yolks together.
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Using a handheld mixer set at low speed, gradually pour butter mixture into flour mixture and mix until almost combined, 15 to 30 seconds. Scrape down bowl, then beat on medium-low speed until smooth and fully combined, 10 to 15 seconds. Stir drained strawberries into batter.
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Using a rubber spatula, stir one-third of the egg whites into the batter, then add the remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared pans, smooth tops, and gently tap each pan on the counter to release air bubbles.
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Bake cakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 16 to 18 minutes, rotating pans halfway through baking. Remove from oven.
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Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around edge of cakes to loosen. Remove cakes from pans, discard the parchment, and let them cool completely on rack, about 1 hour.
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Line the edges of a cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread 1/2 cup frosting evenly over top, right to the edge of the cake. Top with second cake layer, then spread 1/2 cup frosting evenly over top. Spread remaining frosting evenly over sides of cake. Carefully remove parchment strips before serving.
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For the frosting:
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Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the mixer and add the sugar and drained strawberries. Blend on low speed until the sugar is incorporated then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.
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Notes:
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1. Cooled cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.
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2. Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.
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3. The frosting might seem a little loose at first. I put the frosted cake in the fridge to firm up before serving and it was perfect. Just make sure you don't have a lot of juice left in the berries. If it's very loose just add more powdered sugar, a little at a time, until you get the consistency you like.
