Strawberry Cake

You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. Its moist tender and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting so you get fresh strawberry flavors with every bite.
Ingredients
For the Cake
2 ¾ cups allpurpose flour 330g
2 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter softened 227g
2 cups granulated sugar 400g
4 large egg whites room temperature

2 teaspoons vanilla extract
½ cup whole milk 120ml
½ cup fresh strawberry puree reduced see Notes 120ml
pink food coloring optional
For the Strawberry Frosting
8 ounces cream cheese room temperature 227g
1 cup unsalted butter room temperature 227g
1 teaspoon vanilla extract
pinch of salt
6 to 7 cups powdered sugar sifted 720g840g
¼ cup fresh strawberry puree reduced see Notes
Instructions
For the Cake
Preheat the oven to 350F. Butter 2 9inch round cake pans or spray with baking spray. Line the bottoms with parchment paper. You can wrap the cake pans with soaked fabric baking strips if desired.
In a large bowl whisk together the flour baking powder salt and baking soda.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy about 5 minutes.
Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour