Blend your strawberries in a blender until smooth. Place on a small saucepan over low heat and reduce until you have ½ cup of strawberry puree, stirring occasionally. This took me about 30 minutes. Let cool completely.
Cake
Preheat your oven to 350°F/175°C. Grease and line two 8-inch cake pans.
In the bowl of a stand mixer with the paddle attachment, mix all of the dry ingredients on slow speed until blended. Add in your butter and mix on low until it looks like damp sand.
Add your egg whites one at a time, and then your whole egg. Beat well after each addition, making sure you scrape the sides and bottom of the bowl.
In a small jug, whisk together the vanilla extract, reduced strawberries, almond extract, yogurt and milk.
Slowly pour in one-third of the milk mixture into the mixing bowl. With the speed on low, mix together. Be careful as it may spill! Pour in the rest of the milk in two more additions, mixing slowly after each addition.
Beat for 2 minutes. Your batter will be liquidy.
Pour the batter into your pans, it's about 650g per cake tin.
Bake for 25-30 minutes. A toothpick inserted into the cake will come out clean. Remove from the oven and let cool for 15 minutes. Take the cake out of the tin and let it cool completely.
Frosting
Sift your powdered sugar and set aside
In a stand mixer with the whisk attachment, cream together the butter and cream cheese until smooth.
Add your powdered sugar a cup at a time, mixing on low after each addition, followed by the freeze-dried strawberry powder.
Add you salt and vanilla, then beat until combined. Use immediately.
Notes
Butter: I'm using European style butter in this recipe.
If you're based in Europe and your cream cheese comes in tubs instead of packets, take the cream cheese out and pat down with a paper towel to get rid of excess moisture.
Make sure you are using freeze-dried strawberries and not just dried strawberries