Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth

In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume (it should come out to 1 ½ cup). This will take around 20-30 minutes. After cooking, mix in the zest of 1 lemon.

Set aside the mixture until it is entirely cooled throughout before using

Preheat the over to 350 degrees F

Grease and line 3 8-inch cake pans

Combine the cake flour, sugar, baking soda, salt, and freeze dried strawberries into a large mixing bowl. Stir together with a whisk until evenly combined

Add the the vanilla, almond extract, buttermilk, eggs and oil and stir until combined

Add in the strawberry puree, zest of lemon, and food dye if using. Stir until the mixture is just evenly combined

Evenly distribute the batter into the 3 prepared cake pans

Bake for about 40 minutes or until a toothpick comes out clean

Set aside to cool

In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese

On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)

Add salt, almond extract, vanilla and strawberry puree. Whip until combined

On low speed, add the freeze dried strawberries and powdered sugar ½ cup at a time

Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)

Trim off the tops of the cakes to create even layers

Set the first layer on a plate or cake stand and spread an even layer of strawberry icing across the cake. With a piping bag with a ¼ inch round opening or a ziploc bag with a ¼ inch cut off the end create a boarder around the cake with the strawberry icing

Place ¼ cup of the remaining strawberry puree on top of the cake and spread in an even layer.

Add the second cake layer on top and repeat the icing, puree steps 1 more time topping at the end with the third cake layer

Spread the remaining icing over the outside of the cake in an even layer