Prepare Strawberry Reduction: Puree fresh strawberries in a blender, then cook in a saucepan over medium heat for about 55-60 minutes until thick.

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan.

Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl.

Cream Butter and Sugar: Beat softened butter and sugar on medium speed for 2 minutes until fluffy.

Incorporate Wet Ingredients: Add egg whites and vanilla to the butter mixture, and mix until combined.

Combine Mixtures: Gradually add dry ingredients to wet ingredients and mix gently.

Bake: Pour batter into pan and bake for 43-46 minutes or until a toothpick comes out clean.

Cool Cake: Let the cake cool in the pan for 30 minutes, then transfer to a wire rack.

Make Frosting: Beat butter, then add cream cheese and powdered sugar, mixing until fluffy.

Prepare Strawberry Cream: Whisk sweetened condensed milk and remaining strawberry reduction, then fold in whipped heavy cream.

Assemble the Cake: Poke holes in cooled cake, pour strawberry cream over it, and frost with cream cheese frosting.