Preheat the oven to 350 degrees. Grease and flour two 9 inch cake pans and line the bottoms with parchment paper.

Place the frozen strawberries in a bowl and cover. Microwave for 5 minutes or until the strawberries are soft and releasing their juices.

Place a fine mesh strainer over a saucepan and press the strawberries through, reserving the solids.

You will have about 1/2 cup to 3/4 cup of juice in the pan. Bring the juice to a boil over high heat and cook, stirring occasionally, until the juice is syrupy and has reduced to 1/4 cup.

Remove from heat and whisk in the milk. Add the egg whites to the mixture, one at a time, whisking until combined. Stir in the vanilla and set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter and mix until pea sized pieces remain.

Add half of the strawberry milk mixture to the flour mixture and beat until light and fluffy. Add in the remaining milk mixture and beat until well combined.

Divide the batter into the two prepared pans and place in the oven. Cook for 23-27 minutes or until a toothpick comes out clean. Cool the cakes on a wire rack for 10 minutes. Run a butter knife around the edge of the pan then remove the cakes and cool completely, about 1 hour.

To make the frosting beat the butter and sugar together on medium speed, until well combined. Add in the cream cheese, a little at a time, and beat until incorporated. Add in the strawberry solids and mix until well combined.

Place the strawberries on a paper towel lined plate and pat dry with another paper towel.

Place one cake layer on a round cake board and spread 3/4 cup of frosting on top. Spread until smooth. Press the dried strawberry slices into the frosting and then gently cover with 1/3 cup of frosting.

Place the other layer on top of the strawberries. Spread the remaining frosting over the top and sides of the cake.

Refrigerate for at least an hour before serving.