Strawberry Cake

mixture alternating with the milk and the strawberry reduction mixing just until combined. Stop and scrape down the bowl as needed. If desired mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.
Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.
For the Strawberry Frosting
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese butter vanilla and salt until smooth and fluffy about 5 minutes.
With the mixer on low gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky add a tablespoon or two of puree or milk.
For the Assembly
Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.