Lightly toss the strawberries to remove excess liquid. Discard the liquid. Put strawberries in a food processor or blender and puree. (You could use frozen strawberries if you don’t have a fresh berries)Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake or add into the frosting, if desired.

Preheat oven to 350 degrees and prepare two 8 inch round pans by spraying inside with baking spray or coating with flour.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot egg whites into a room-temperature bowl and whip at medium high with a wire whip, until double in volume and achieve stiff peaks. Meanwhile cut the butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Turn mixer on and add the butter piece by piece into the bowl until thoroughly mixed.

Add a few tablespoons of the strawberry puree into the frosting until the color is to your liking (I added about 3-4 Tablespoons).