Cooking Instructions:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Set aside.

In a mixing bowl, combine the egg whites, whole milk, and vanilla extract. In another bowl, whisk together the cake flour and granulated sugar (if using). Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter evenly into the prepared cake pans and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.

Once baked, let the cakes cool in the pans on a wire rack for 10 minutes before removing them from the pans. Allow the cakes to cool completely on the wire rack for about 2 hours.

While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the unsalted butter and granulated sugar until combined, then increase the speed and beat until pale and fluffy, about 2 minutes. Add the cream cheese in small pieces, mixing until fully incorporated.

Reserve some strawberry solids after pressing juice from the strawberries and add these to the frosting mixture along with a pinch of salt. Mix until well combined.

Once the cakes are completely cool, assemble the cake by spreading 3/4 cup of frosting over the top of one cake layer. Press 1 cup of sliced strawberries into the frosting, then cover with an additional 3/4 cup of frosting.

Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake. Garnish with any remaining strawberries.