1-First, puree the fresh strawberries to get slightly more than 1 cup, then simmer it over medium-low heat until it reduces to 1/2 cup. Let it cool completely, even overnight in the fridge for the best results. This step ensures the puree is thick and packed with flavor without making the batter too wet.

2-Next, preheat your oven to 350°F (177°C) and grease two 8- or 9-inch round cake pans with parchment paper. In a bowl, whisk together the dry ingredients: 2 and 1/2 cups (295g) cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

3-Mixing and Baking the Batter: In a mixer, beat 3/4 cup (170g) unsalted butter and 1 and 3/4 cups (350g) granulated sugar until creamy, about 3 minutes. Add 5 large egg whites and beat until combined, around 2 minutes. Then mix in 1/3 cup (80g) full-fat sour cream or Greek yogurt and 2 teaspoons pure vanilla extract for about 1 minute.

4-Gradually add the dry mix to the wet ingredients while pouring in 1/2 cup (120g/ml) whole milk, beating on low until just combined. Stir in the 1/2 cup reduced strawberry puree and optional food coloring until smooth. Divide the batter into the pans and bake for 24-25 minutes, checking with a toothpick for doneness.

5-After baking, cool the cakes in the pans for 1 hour before removing. For the frosting, grind 1 cup (25g) freeze-dried strawberries into powder, then beat 8 ounces (226g) cream cheese and 1/2 cup (113g) butter until smooth. Add 3 cups (360g) confectioners’ sugar, the powder, 1 tablespoon milk, 1 teaspoon vanilla, and a pinch of salt, beating until creamy. Here’s a tip: check out our strawberry mousse recipe for another fun way to use fresh berries. Refrigerate the frosting for 1 hour before assembling the cake by layering, adding a crumb coat, and chilling again.