Make the strawberry puree

Blend fresh strawberries until smooth. Simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup. Cool completely.

Prepare the oven and pans

Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.

Mix dry ingredients

In a bowl, whisk together cake flour, baking powder, baking soda, and salt.

Cream butter and sugar

Beat butter and sugar until light and fluffy. Add egg whites and beat until combined.

Add wet ingredients

Mix in sour cream and vanilla extract until smooth.

Combine batter

Add dry ingredients, then slowly add milk while mixing on low speed. Fold in the cooled strawberry puree (and food coloring if using). Do not overmix.

Bake the cake

Divide batter evenly into pans. Bake the Homemade Strawberry Cake for 24–25 minutes or until a toothpick comes out clean. Cool completely.

Prepare frosting

Blend freeze-dried strawberries into powder. Beat cream cheese and butter until smooth, then add sugar, strawberry powder, milk, and vanilla. Beat until creamy.

Assemble the cake

Level cake layers. Spread frosting between layers, apply a crumb coat, chill, then finish frosting evenly.

Chill before serving

Refrigerate for at least 20 minutes before slicing.