Make the strawberry puree by slicing 2 pounds of strawberries and adding them to a saucepan. Gently smash them with a fork and simmer over low-medium heat, stirring often, until reduced to about 1 cup (25–30 minutes). Cool completely. Use ¾ cup for the cake and save the remaining ¼ for the frosting.

Preheat oven to 350°F (177°C). Grease and flour two 9-inch pans and line the bottoms with parchment paper.

Whisk dry ingredients together in a medium bowl (cake flour, baking powder, baking soda, and salt.) Set aside.

In a large bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes. Beat in the 3 egg whites and two eggs until combined.

Mix in the sour cream or yogurt and vanilla bean paste until fully combined.

With the mixer on low, alternate adding the dry ingredients and milk until just combined.

Fold in the reduced strawberry puree and the crushed freeze-dried berries for flavor and color.

Divide the batter between pans and bake for 22-25 minutes, or until a toothpick comes out clean. Cool on racks while you prepare the frosting.

To make the frosting beat the cream cheese and butter until smooth. Add freeze-dried berry powder, vanilla, salt, milk, and confectioners’ sugar. If the frosting is too thick add another teaspoon of milk.

Frost the cooled cakes then chill 20–30 minutes before adding the sliced strawberries to the outside right before serving.