Homemade Strawberry Cake

Serves 10–12

prepPreheat oven to 350°F / 177°C
prepGrease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment
1 lb / 454 g fresh strawberries	Blend & reduce fresh strawberries to 1/2 cup, cool				Whisk in reduced strawberry puree & food coloring	Pour batter into prepared pans	Bake 350°F / 177°C, 24–25 min	Cool in pans 1 hr, then on rack until completely cool	Level cakes, layer & crumb coat with frosting; chill 20 min	Frost top & sides; chill 20 min before serving
1 cup / 25 g freeze-dried strawberries	Process freeze-dried strawberries into fine powder	Add conf. sugar, strawberry powder, milk, vanilla & salt; beat 3 min	Chill frosting 1 hr
8 oz / 226 g full-fat brick cream cheese, softened	Beat cream cheese & butter until smooth, 2 min
1/2 cup / 113 g unsalted butter, softened
3 cups / 360 g confectioners' sugar
1 Tbsp whole milk
1 tsp pure vanilla extract
pinch of salt, to taste
2 1/2 cups / 295 g cake flour (spooned & leveled)	Whisk cake flour, baking powder, baking soda & salt			Add dry ingredients, pour in milk, mix until combined
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup / 170 g unsalted butter, softened	Beat cake butter & sugar until light & creamy, 3 min	Beat in egg whites, 2 min	Beat in sour cream & vanilla, 1 min
1 3/4 cups / 350 g granulated sugar
5 large egg whites, room temperature
1/3 cup / 80 g full-fat sour cream or plain Greek yogurt, room temperature
2 tsp pure vanilla extract
1/2 cup / 120 ml whole milk, room temperature
1–2 drops red or pink food coloring (optional)

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