Preheat oven to 350 degrees.
Add 10 tablespoon of softened, unsalted butter and 1 ½ cups of granulated sugar to a large bowl. Cream the butter and sugar until light and fluffy.
Next add in 4 egg whites and 2 teaspoon of vanilla and combine.
Then mix in the cooled strawberry reduction.
In a separate small bowl whisk together 2 ¼ cups of all purpose flour, ¼ teaspoon of baking soda, 1 ½ teaspoon of baking powder, ½ teaspoon of salt and ¼ cup of ground freeze dried strawberries. (Make sure to work quickly with the freeze dried strawberries as I noticed they start to clump together once exposed to the air/humidity. They should be a fine powder).
Alternate adding the dry ingredients and 1 cup of buttermilk to the egg/sugar/butter/strawberry mixture until all is combined.
Lastly, add a little pink food coloring, just enough to brighten up the batter a bit. It will already have a nice pink hue from the strawberries, but the food coloring will just enhance it a bit.
Evenly divide the cake batter between three 6" cake pans.
Bake the cakes at 350 degrees for 34-36 minutes, or until a toothpick comes out clean from the centers/ the tops bounce back when they are lightly pressed.
Let the cakes cool for a few minutes in the pans then transfer them to a cooling rack to completely cool.