How to Make the Strawberry Reduction

1. Blend Strawberries: Place 32 oz of fresh or frozen strawberries into a blender and pulse until smooth.
2. Cook the Reduction: Transfer the strawberry puree into a medium saucepan, add sugar, lemon zest, lemon juice, and a pinch of salt. Bring it to a simmer over medium heat.
3. Reduce and Thicken: Continue to simmer the mixture for about 40-60 minutes, stirring occasionally, until the puree thickens to a paste-like consistency. Allow it to cool completely before using it in the cake and buttercream.

Cake Preparation

1. Preheat the Oven: Set your oven to 350°F (176°C) and grease two 8-inch cake pans.
2. Combine Wet Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon juice, lemon zest, and pink food coloring (optional).
3. Mix Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: Using a stand mixer, beat the butter at medium speed until smooth. Gradually add the sugar and beat until fluffy.
5. Incorporate Egg Whites: Add the egg whites one at a time, beating between each addition.
6. Blend Ingredients: Slowly add the dry ingredients and wet mixture to the butter mixture in thirds, alternating between the two. Mix until just combined.
7. Bake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.

Strawberry Buttercream

1. Whip Egg Whites and Sugar: In the bowl of a stand mixer, combine egg whites and powdered sugar, and whisk on high for about 5 minutes.
2. Add Butter: Gradually add the softened butter, continuing to whisk until the mixture is smooth and fluffy.
3. Mix in Strawberry Reduction: Add the cooled strawberry reduction and vanilla extract. Whip until well combined.