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Preheat the oven to 350F. Grease and line the 8-inch pan.
In a small saucepan, combine the strawberries, 1 tablespoon of sugar and 1 tablespoon of water and bring to a boil, stirring occasionally.
In a small bowl, whisk together the cornstarch and the 1 ½ teaspoons water. Add the mixture to the saucepan and stir constantly until thickened, 2 to 3 minutes. Remove from heat and cool.
In a medium bowl, whisk together the flour, baking powder, and the salt.
In a large bowl with a hand mixer, beat the butter and sugar until fully combined and lightened.
Add the egg whites to the butter mixture one at a time, mixing after each addition.
Mix in the vanilla and the cooled strawberry mixture.
On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until the toothpick comes out clean, 25 to 30 minutes.
Let cool in the pan for 15 minutes, then turn out and let cool completely.
Using hand mixer, mix cake and the buttercream to create a dough texture, 3 to 5 minutes.
Line a baking sheet with parchment paper. Roll 1 ½ tablespoons of dough into a ball and place on baking sheet.
Refrigerate the cake balls until firm, about 1 hour.