Prepare the Strawberry Reduction: Blend 1 pound of hulled strawberries into a puree. Simmer over medium heat for 25–30 minutes (or 40–45 if using frozen) until thickened and reduced. Let it cool completely before use.

Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and line two 9-inch pans. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Cream Butter and Sugar: In a stand mixer, beat softened butter until smooth. Add sugar and mix for about 5 minutes until fluffy. Slowly add egg whites and vanilla, mixing well after each addition.

Combine Wet and Dry: With the mixer on low, alternate adding the dry mixture, milk, and ½ cup strawberry reduction. Scrape the bowl as needed. Mix until smooth and lightly pink. Divide batter evenly between pans and bake for 30 minutes, or until the centers spring back. Cool completely.

Make the Frosting: Beat butter, cream cheese, vanilla, and a pinch of salt until creamy. Gradually add powdered sugar, then fold in ¼ cup strawberry reduction until light and fluffy. Adjust consistency with more sugar if needed.

Assemble the Cake: Place one cooled cake layer on a stand, spread frosting evenly, then stack the second layer. Frost the entire cake with swooping motions and garnish with fresh strawberries on top.