1-Make the reduced puree: Puree 1 pound strawberries to yield about 1 cup liquid. Simmer over medium-low heat for 25 35 minutes until reduced to ½ cup thick puree. Cool completely; refrigerate overnight if possible.

2-Prep oven and pans: Heat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, and grease again.

3-Mix dry ingredients: Whisk cake flour, baking powder, baking soda, and salt in a bowl.

4-Cream wet ingredients: Beat butter and sugar on medium-high for 3 minutes until light and fluffy. Add egg whites; mix on high for 2 minutes. Beat in sour cream or yogurt and vanilla until combined.

5-Combine batter: Add dry ingredients to wet mixture. Slowly pour in milk while mixing on low speed until just combined. Fold in reduced strawberry puree and food coloring until smooth.

6-Bake: Divide batter evenly into pans. Bake 24 25 minutes until a toothpick inserted comes out clean. Cool in pans for 1 hour, then transfer to a wire rack to cool completely.

7-Make frosting: Grind freeze-dried strawberries into a fine powder. Beat cream cheese and butter until smooth. Add confectioners’ sugar, strawberry powder, milk, vanilla, and salt. Beat on low to high speed for 3 minutes until creamy. Refrigerate for 1 hour.

8-Assemble: Trim cake tops for flat layers. Place one layer on a plate; spread ¾ 1 cup frosting over it. Top with the second layer upside down. Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes. Frost with remaining icing. Refrigerate 20 minutes before slicing.

9-Storage: Keep leftovers covered in the refrigerator for up to 5 days. Bring to room temperature 1 2 hours before serving.