1-Preheat and Prepare Pans: Set your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper for easy cake removal. Optionally, wrap pans with soaked cake strips to prevent doming.

2-Mix Dry Ingredients: In a medium bowl, whisk together 2½ cups (330g) all-purpose flour, 2½ teaspoons baking powder, ¼ teaspoon baking soda, and 1 teaspoon salt. Set aside.

3-Cream Butter and Sugar: Using an electric mixer, beat 1 cup (227g) softened unsalted butter until creamy. Gradually add 2 cups (400g) granulated sugar and continue beating until light and fluffy, about 5 minutes.

4-Add Egg Whites and Vanilla: Add 4 large egg whites (room temperature) one at a time into the butter-sugar mixture, beating well after each addition. Then beat in 2 teaspoons vanilla extract until the texture is airy and fluffy.

5-Combine Wet and Dry Ingredients: Alternately add the dry ingredients and ½ cup (120ml) whole milk to the wet mixture, starting and ending with dry ingredients. Mix gently just until combined to keep the batter tender.

6-Incorporate Strawberry Puree: Fold in ½ cup (120ml) reduced strawberry puree, prepared by simmering 1 pound (450g) hulled fresh or thawed frozen strawberries until volume reduces by half and cooling completely. Optionally add pink or red gel food coloring for brighter color.

7-Pour and Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean and cakes spring back lightly when touched.

8-Cool the Cakes: Let cakes cool 20 minutes in pans, then turn out onto wire racks to cool completely. Trim domed tops if needed for even stacking.

9-Prepare Frosting: Beat together 8 ounces (227g) cream cheese, 1 cup (227g) softened butter, 1 teaspoon vanilla, and a pinch of salt until fluffy. Gradually add 6 to 7 cups (720g-840g) sifted powdered sugar alternating with ¼ cup fresh strawberry puree or freeze-dried strawberry powder, mixing until smooth. Adjust consistency with a little milk if necessary.

10-Assemble the Cake: Spread about 1 cup frosting between cake layers, then frost the outside evenly. Decorate as desired. Refrigerate for 30-45 minutes before serving to set the frosting.