Homemade Strawberry Cake (with cream cheese frosting)

Preheat oven to 350°F. Grease 3 8-inch round pans and line with parchment paper (see note for other pan options).

If using whole freeze-dried strawberries, process them in a food processor or spice grinder until powdered. If I'm making the frosting the same day, I'll process the strawberries for the cake and frosting at the same time and keep the frosting portion reserved in a sealed container or Ziploc to prevent clumping until it's time to use it.

In the bowl of a stand mixer fitted with a paddle attachment (or large bowl), add 1.2 oz freeze-dried strawberry powder, flour, sugar, baking powder and salt. Mix on medium speed for a minute to combine evenly.

In a separate bowl, whisk together the wet ingredients: milk, egg whites, oil, vanilla extract and vinegar.

Turn the mixer on low and gradually add the softened butter to the dry ingredients, a tablespoon or so at a time. Continue to beat on low until there are no big chunks of butter remaining and mixture is crumbly.

On low speed, slowly stream in 1/3 of the milk mixture and mix until a paste forms. Scrape down the bowl.

On low speed, gradually add 1/2 of the remaining milk mixture and beat on medium-low speed for 3 minutes.

Add the remaining milk mixture on low along with 3-5 drops of food coloring (if using), then beat on medium-low speed for 4 minutes. Batter should look extremely fluffy and silky at this stage.

Divide cake batter equally between your prepared pans (around 630g per cake pan if dividing into 3). Bake for 40-45 minutes or until the top springs back lightly under your finger (it may feel ever so slightly tacky and softer than a normal cake). A cake tester should come out mostly clean--a few moist crumbs are fine.

In the bowl of a stand mixer, beat the softened butter until smooth. Add the cold cream cheese and beat together until smooth.

Add the reserved 1.2oz freeze-dried strawberry powder and salt and beat until smooth. Add the powdered sugar, a cup at a time, and beat on low until combined. Increase speed to medium and beat for a full minute, or until billowy and fluffy. Add cream or milk, a tablespoon at a time, until desired consistency is reached.

Bring the water and sugar to a boil and let cook until sugar is dissolved.

Let cool for 5-10 minutes before mixing with the strawberry puree. Refrigerate until cold before using.

If you have time to chill the cake layers before assembling, that's always helpful to frost the cake cleanly. (Wrap in plastic wrap and stick in the freezer for up to a week.) Level the layers as needed, brush with simple syrup (if using) frost and garnish with slices of fresh strawberry. If you have time before serving, I would store the cake in the fridge to chill as this frosting is very soft.