Instructions

Prepare the strawberry filling by combining 3 cups of fresh strawberries with 1/2 cup of sugar, lemon zest, and lemon juice in a saucepan. Cook over medium heat, mashing the strawberries as they soften, until the mixture reduces and thickens (about 10-15 minutes). Set aside to cool. This strawberry filling serves as the base to amplify the natural strawberry taste.

Preheat your oven to 350°F. In a large mixing bowl, beat together the softened unsalted butter and the remaining sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream until smooth.

In a separate bowl, whisk together the baking powder, baking soda, and flour. Gradually fold this into the wet ingredients, being careful not to overmix. If using, add in a couple of drops of red food coloring to achieve a pink hue.

Divide the batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10-20 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, spread the cooled strawberry filling between the two layers. For the frosting, combine cream cheese with ground freeze-dried strawberries and beat until smooth. Frost the top and sides of the cake with this mixture, ensuring an even layer.