Strawberry Cake

Add the fresh strawberries to a food processor and pulse until they are fully pureed.
32 oz (908 g) fresh strawberries, hulled
Add the strawberry puree to a large pot. Cook the strawberry puree over medium heat for 55-60 minutes until it is very thick and has reduced all the way down to 1 cup (240 ml). Let the reduction cool to room temperature. If needed, you can do this step a few days ahead to save on time!

Preheat the oven to 350°F. Spray a 9x9 inch pan with non-stick spray and line it with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/2 cups (280 g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)
10 tbsp (140 g) unsalted butter, 1 1/2 cups (300 g) granulated white sugar
Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
6 large egg whites, at room temperature, 2 tsp vanilla extract
Add in the buttermilk and the strawberry reduction. Mix on medium speed until combined.
3/4 cup (180 ml) buttermilk, at room temperature, 1/2 cup (120 ml) strawberry reduction from above
Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
Pour the batter into the prepared baking pan.
Bake the cake for 43-46 minutes, or until a toothpick comes out clean from the center of the cake with just a few moist crumbs.
Let the cake cool in the pan on a wire rack for 30 minutes. Carefully pull up on the parchment paper to release the cake from the pan, then continue to cool it on the wire rack until completely cooled.

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
(If using a stand mixer, use a whisk attachment.)
3/4 cup (168 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
6 oz (170 g) cream cheese, cold
Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.
2 1/4 cups (292 g) powdered sugar
Add the freeze-dried strawberries to Ziploc baggie and roll them with a rolling pin until they are a fine powder. (You can also use a food processor.)
1 cup (25 g) freeze dried strawberries
Add in the finely ground freeze-dried strawberries and strawberry reduction. Mix on medium-low then high speed until very fluffy.
1/4 cup (60 ml) strawberry reduction from above

Add the strawberry reduction and sweetened condensed milk to a medium bowl. Whisk to combine.
1/4 cup (60 ml) strawberry reduction from above, 1/2 cup (120 ml) sweetened condensed milk
Add the heavy cream to medium bowl and beat it with an electric mixer on high speed until firm peaks form.
1/2 cup (120 ml) heavy cream
Fold the whipped cream into the strawberry mixture. Transfer it to a piping bag until ready to use.

When the cake is completely cooled, transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
Pipe the strawberry cream into the holes of the cake.
Frost the top of the cake with a thick layer of strawberry cream cheese frosting. Sprinkle with crushed freeze-dried strawberries and decorate with fresh strawberries if you desire, then serve!