Strawberry Cake

Preheat your oven to 325 degrees
Wash strawberries and chop them up in a blender or food processor. Do this until you have 1 cup of chopped strawberries. Pour them into a saucepan over medium heat. Allow the strawberries to boil, stirring occasionally, until they thicken and reduce to 1/2 cup
In a bowl combine the cake flour, baking powder, baking soda and salt.
In a standing mixer add the butter and sugar, mix until combined and then turn the mixer on high and whip for 1-2 minutes until lighter in color and texture. Scrap the bowl down every 30 seconds or so.
Add the eggs and mix until fully combined.
Add the buttermilk, vanilla extract, strawberry puree and strawberry emulsion, mix until combined.
Turn the mixer on low and slowly pour the dry ingredients in, allow to continue mixing until the batter comes together and is smooth.
Pour the batter into two 8" cake pans that have been sprayed with non-stick spray and lined with parchment paper. Bake for 30 minutes.
Remove the cakes when done and allow to cool completely before removing from the pan. Wrap the cooled cakes in plastic wrap and place in the freezer for 15 minutes to chill before frosting.

In a standing mixer add the butter and mix until softened.
Add the powdered sugar and mix until combined, it will be dry and crumbly.
add the cream and mix until combined.
Add the freeze dried strawberries and strawberry emulsion. Mix until combined.
Turn the mixer on high and whip for at least 2 minutes, the frosting will be lighter in color and texture.
Frost your chilled cake, stacking 1 on top of the other with frosting in between. Enjoy!