Step 1

Wash and hull the strawberries, then use a small food processor to puree the strawberries.

Step 2

Scrape the pureed strawberries into a small saucepan. Over medium low heat, simmer the strawberries, stirring frequently to keep them from sticking to the bottom of the pan, until reduced to 3/4 cup. This may take up to 30 minutes.

Step 3

Once reduced, transfer the strawberry reduction to a container, cool to room temperature, then refrigerate until needed. You can make the reduction up to 2 days in advance. You'll be using the strawberry reduction in both the cake and the buttercream.

Step 4

Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch round cake pans with non-stick baking spray.If making half the recipe for a smaller cake, use three 6-inch round cake pans.

Step 5

In a large bowl, whisk together the milk, lemon juice, 1/2 cup strawberry reduction, eggs, egg whites, vegetable oil, and vanilla extract until well combined. Whisk in the food coloring, if using.I added 2 small drops super red gel food coloring; without the food coloring, the cakes will be a paler pinkish tan color.

Step 6

In a separate bowl, sift together the flour, sugar, baking powder and salt, then whisk until everything is evenly distributed. Add the dry ingredients to the wet ingredients, and whisk for about 10-15 seconds, until combined.

Step 7

Divide the batter between the pans, then bang the pans on the counter a few times to pop any large air bubbles.

Step 8

Bake the cakes until the tops spring back when gently touched, or a cake tester or toothpick comes out clean, about 21-25 minutes for three 8-inch cakes, and about 18-20 minutes for three 6-inch cakes.

Step 9

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Step 10

In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth. Beat in the remaining 1/4 cup strawberry reduction and the vanilla.

Step 11

With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the salt.

Step 12

Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute to pop any large air bubbles. If desired, beat in a few drops of red or pink gel food coloring for a deeper pink color.

Step 13

Remove the cooled cakes from the pans, and stack, fill and frost the cake with the buttercream. See How to Stack, Fill, Crumb Coat and Frost a Layer Cake for more tips.

Step 14

Fit a piping bag with tip 1M, fill with any remaining buttercream, and pipe swirls on top of the cake, if you like. Then top with fresh strawberries just before serving.