• Puree strawberries in food processor or blender until you have 1 cup of puree. Place in a saucepan over medium heat and simmer for 25-30 minutes until it is reduced to about ½ cup. Allow to cool completely.
• Preheat oven to 350º. Grease and flour two 9 inch cake pans.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• With a stand mixer with a whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes. Beat in egg whites on high speed until combined, about 2 minutes. Add sour cream and vanilla. With the mixer on low, add dry ingredients, just until incorporated. Slowly add milk and mix until just combined. Do not over mix. Whisk in ½ cup of cooled strawberry puree.
• Pour into prepared pans. Bake for 24-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.

FROSTING:

• In a food processor process the freeze-dried strawberries until they are powdery. Set aside.
• In the bowl of a stand mixer beat the cream cheese on high until creamy, about 1 minute. Add butter and mix until combined. Add powdered sugar, strawberry powder, 1 tablespoon milk and vanilla and beat until well combined and smooth. Add more milk if needed and a pinch of salt.

ASSEMBLY:

• Invert cake layers onto a a cake stand or serving plate. Cover with frosting and top with 2nd layer. Spread the remaining frosting on sides and top. Refrigerate for at least 45 minutes before slicing. Store in refrigerator.
• For cupcakes bake for 20-22 mites, makes 2 ½ dozen,