• Preheat the oven to 350 degrees F. Add the sliced strawberries to a parchment-lined baking sheet. Sprinkle 2 tablespoons of sugar onto the strawberries. Toss them gently then roast in the the oven for 20 minutes. Remove from oven and allow to cool for 5 minutes. Add the strawberries to a blender or food processor and puree until smooth. You should end up with about ½ cup puree.
• Keep the oven at 350 degrees F. Grease and lightly flour a 9x13-inch baking pan. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add sugar and beat on medium-low speed until light and fluffy, about 8-10 minutes.
• In a large measuring cup, whisk together the strawberry puree, buttermilk, egg whites, and vanilla until well combined.
• On low speed, add ⅓ of the dry ingredients to the butter/sugar mixture, then half of the wet. Add half of the remaining dry, then liquids. Finish with remaining dry ingredients. Beat until smooth.
• Pour the batter in the prepared cake pan and bake for 35-40 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
• Allow the cake to cool in the pan before frosting.

Strawberry Cream Cheese Frosting

• To make the frosting, add freeze dried strawberries and 1 cup of the powdered sugar to blender or food processor. Process until powder. Transfer to a separate bowl with the remaining powdered sugar. Next, add the fresh strawberries to the blender. Process until smooth. In your stand mixer fitted with the paddle or whisk attachment, beat the cream cheese and butter on high speed for about 1 minute, or until smooth and creamy. Beat in the strawberry puree. Gradually add the powdered sugar and salt. Beat on medium-high speed until completely smooth and fluffy.
• Assemble the cake: Spread it onto your cooled cake with an offset spatula. Serve right away or store in the fridge until ready to serve.