All the ingredients in this recipe should be at room temperature
Preheat oven to 180 and line two cake pans
Sieve flour, baking powder, baking soda, salt in a bowl and keep it aside
Blend 220g butter in a bowl for 1 minute
Add granulated sugar and blend for 3 minutes
In a seperate bowl, mix vanilla essence, food colouring, strawberry puree, milk and keep it aside. Add strawberry essence only if you have it else skip
To butter mix, add egg whites 1 at a time and beat for 30 sec before adding next one.Now Blend well for 3 minutes
Now add strawberry mix and blend well
Add vinegar and mix well
Slowly add dry ingredients and mix until lump free. Do not overmix
Pour batter into prepared pans. Tap gently
Bake for 30-35 minutes until done
Cool for 30 minutes. Demould and cool on wire rack completely
Freeze cakes for 20 minutes and using serrated knife, slice top layer of cake to level evenly
Ground frozen strawberries to fine powder.
Blend cream cheese, butter in a bowl for 2 minutes
Add icing sugar slowly and blend well. Add ground strawberry powder and blend well
Add milk, salt and vanilla extract. Blend well. if required, add pink colouring and mix well
Place first cake on serving plate. Add cream cheese frosting on top and spread evenly. Place second cake and spread frosting on cake on top and sides evenly
Chill cake for 20 minutes
Place fresh strawberries on top. Slice cake and serve
