▢6 egg whites ▢3 cups all-purpose flour ▢1 ½ teaspoon baking powder ▢¾ teaspoon baking soda ▢¾ teaspoon salt ▢¾ cup butter softened ▢2 ⅓ cup sugar ▢2 teaspoon vanilla ▢2 cup buttermilk room temperature ▢½ cup fresh strawberries rinsed and hulled ▢3.6 ounces freeze-dried strawberries
Separate your eggs and discard the yolks. Allow the whites to sit at room temp for about 30 minutes. Then prep your cake pans.
Add ⅓ of the strawberry mixture. Add ⅓ of the flour mixture. Beat just until combined. Repeat twice, using the remaining flour and strawberry mixture.
Divide the batter between your 3 prepared cake pans. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, and then turn over onto a cooling rack and let cool completely before icing.