1. Wash, dry, and remove the stems from the strawberries before blending them into a smooth puree. Simmer the puree until slightly reduced, then allow it to cool completely.

2. Preheat the oven to 350°F and grease two round cake pans. Line the bottoms with parchment paper for easier removal.

3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

4. In another mixing bowl, beat the butter and granulated sugar together until pale and fluffy.

5. Add the eggs one at a time while mixing slowly. Stir in the vanilla extract.

6. Gradually combine the dry ingredients with the butter mixture while alternating with the milk and sour cream.

7. Fold the cooled strawberry puree into the batter until evenly mixed. Add pink food coloring if desired.

8. Divide the batter evenly between the prepared cake pans and smooth the tops.

9. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the cake layers to cool in the pans for several minutes before transferring them to a wire rack.

11. To make the frosting, beat the cream cheese and butter together until smooth and creamy.

12. Gradually mix in the powdered sugar, then add the crushed freeze-dried strawberries, heavy cream, and vanilla extract.

13. Level the cooled cake layers if needed for even stacking.

14. Place one cake layer on a serving plate and spread frosting evenly across the top.

15. Add the second cake layer and apply a thin crumb coat around the cake. Chill briefly.

16. Finish frosting the cake and decorate with fresh strawberries and strawberry crumbs.

17. Chill the cake slightly before slicing and serving.