Prepare the Strawberries: Wash, hull, and puree the fresh strawberries. Cook the puree down in a large skillet over medium-low heat until thick and jammy. Cool in the fridge overnight.

Preheat the oven to 350 degrees F and line two 9-inch cake pans with butter and parchment paper.

In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In a liquid measuring cup, whisk together the room-temperature milk, sourdough discard, 135g of strawberry puree, oil, vanilla extract, and food coloring until smooth.

In the bowl of a stand mixer, beat the sugar and soft room temperature butter at medium speed until white and fluffy.

Add the room-temperature egg whites and beat on high speed until light and fluffy.

While mixing on low, alternate between the dry ingredients and wet ingredients. Stop mixing when there are just a few streaks of flour left.

To long ferment, cover the batter and place it into the fridge overnight.

Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes.

Remove the cake from the oven and place on a wire rack to cool completely.

To make the frosting, process the freeze-dried strawberries until fine. In a stand mixer, beat the cream cheese until creamy, then add the butter and beat until smooth.

Add the powdered sugar one cup at a time, then add the freeze-dried strawberry powder, strawberry preserves, vanilla extract, and a pinch of salt. Mix until combined.

Assemble and decorate the cake.