All the ingredients in this recipe should be at room temperature

Preheat oven to 180 and line two cake pans of 9 inch

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 separate 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 each before adding next one.Now Blend well for 3 minutes

Now add strawberry mixture 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 20 minutes. Demould and cool on wire rack completely

Freeze cakes for 30 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