Hull the strawberries. Place them in a blender canister and puree on high for about 30 seconds until smooth.

Pour the mixture into a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until reduced by about half, 25 minutes for fresh and up to 45 minutes for frozen. Let cool completely before dividing to use in both the cake layers and the frosting.

Preheat the oven to 350°F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

In a mixing bowl or stand mixer with the paddle attachment, beat the butter on medium speed 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 on medium speed for about 1 minute until fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.

Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to cool completely.

In a mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.

With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl as needed. Once all of the sugar is added, increase the speed to medium and beat until fluffy.

Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired.

The cake should be stored covered and will keep at room temperature for up to 5 days.