Strawberry Essence Layer Cake

1. Prepare the Cake Pans

Start by preparing your pans. Grease and line two 9-inch round cake pans with parchment paper, then dust them with flour to ensure easy removal of the cake later.

2. Prepare Strawberry Syrup

Microwave the frozen strawberries for about 5 minutes until they soften and release their juices. Strain the strawberries through a fine-mesh strainer, collecting the juice in a small saucepan. Reduce this juice over medium-high heat until it becomes syrupy and is reduced to about 1/4 cup, which should take 6 to 8 minutes.

3. Combine Strawberry Juice with Milk

Whisk the reduced strawberry juice into the room temperature milk until well combined. In a separate bowl, whisk together the strawberry milk, egg whites, and vanilla extract until smooth.

4. Mix Dry Ingredients with Butter

In the bowl of a stand mixer fitted with the paddle attachment, mix together the cake flour, granulated sugar, baking powder, and salt. Gradually add the softened butter, one piece at a time, mixing on low speed until the mixture resembles pea-sized crumbs.

5. Combine Wet and Dry Mixtures

Pour in half of the milk mixture and beat on medium speed for about 1 minute until the batter is light and fluffy. Add the remaining milk mixture and beat for an additional 30 seconds until fully combined.

6. Bake the Cake Layers

Divide the batter evenly between the prepared cake pans and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which should take about 2 hours.

7. Prepare the Frosting

While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer, beat the softened butter and confectioners' sugar together on medium speed for about 2 minutes until pale and fluffy. Add the softened cream cheese and continue to beat for another minute until fully incorporated. Mix in the reserved strawberry solids and a pinch of salt, blending for an additional 30 seconds. Refrigerate the frosting until ready to use, for up to 2 days.

8. Assemble the Cake

To assemble the cake, start by patting dry the fresh strawberries with paper towels to remove excess moisture. Place one cake layer on a serving plate and spread about 3/4 cup of frosting over it. Press 1 cup of the sliced strawberries into the frosting, then cover with another 3/4 cup of frosting. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Garnish the cake with the remaining fresh strawberries. Let the cake sit at room temperature before serving to ensure the best texture and flavor.