• Preheat the oven to 350ºF. Grease two 8-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper and then grease parchment. Use a mini food processor or spice grinder to process the freeze-dried strawberries into a fine powder. Set aside.
  1 ounce package freeze-dried strawberries
• Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl. Set aside.
  8 tablespoons unsalted butter , ⅔ cup whole milk, 4 large egg whites, 1 tablespoon vanilla extract
• In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, strawberry powder, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients.
  1 ½ cups gluten free all purpose flour, 1 ¼ cup granulated sugar, 1 TABLESPOON baking powder, ½ teaspoon baking soda, ½ teaspoon salt, optional red food coloring
• Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining liquid and optional food coloring. Beat for 1 minute longer.
• Divide the batter between the prepared cake pans. Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy cake layers. Bake for 24-26 minutes, rotating halfway through baking. Cake is done when tops are set and toothpick inserted in middle comes out clean.
• Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting.

Strawberry Frosting

• Use a mini food processor or spice grinder to process the freeze-dried strawberries into a fine powder. Set aside.
  1 ounce package freeze-dried strawberries
• In a large bowl or stand mixer fitted with paddle attachment, cream together softened butter and shortening until well combined. Add the strawberry powder, vanilla extract, and salt. Mix until well blended.
  ½ cup unsalted butter, ½ cup shortening, 1 teaspoon vanilla extract, ¼ teaspoon salt
• Add 2 cups powdered sugar and mix again. The frosting will be very stiff at this point. Add the last cup of powdered sugar with heavy cream. Slowly mix on low speed. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very fluffy, like a bowl of whipped cream.
  3 cups powdered sugar, 6 tablespoons heavy whipping cream
• Place one cooled cake layer on a serving platter. Spread a thick layer of frosting on top. Top with second cake layer and spread the remaining frosting on the top and sides. For best texture, serve at room temperature.