1-Creating the strawberry reduction: simmer 12 ounces of fresh or frozen strawberries until they reduce to 3/4 cup. This step concentrates the flavor and prevents excess moisture that could affect the cake’s texture at high elevations.

2-Prepare the pans and oven: preheat your oven to 350°F and prepare three 8-inch round pans by greasing them or lining with parchment paper.

3-Combine wet ingredients: In a bowl, mix 1 1/2 cups whole milk with 1 tablespoon lemon juice, then add 1/2 cup cooled strawberry reduction, 2 large eggs, 2 large egg whites, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract, along with optional food coloring.

4-Whisk dry ingredients: whisk together 3 1/4 cups cake flour, 1 1/4 cups granulated sugar, 3 teaspoons baking powder, and 1 teaspoon coarse kosher salt in another bowl.

5-Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix for a tender crumb.

6-Distribute batter: Divide the batter evenly among the three pans, filling each about two-thirds full to allow for proper rising.

7-Bake the cakes: Bake at 350°F for 21-25 minutes, or until a toothpick inserted in the center comes out clean. This timing is tailored for high altitude, ensuring the cake doesn’t deflate.

8-Cooling: After baking, let the cakes cool in the pans for about 10 minutes before transferring to racks.

9-Make the buttercream frosting: beat 2 cups softened unsalted butter with 1/4 cup strawberry reduction and 1 teaspoon vanilla extract, then gradually add 4 cups powdered sugar, 1 tablespoon meringue powder, and 1/4 teaspoon coarse kosher salt.

10-Beat the frosting: Beat on medium speed for 4-5 minutes until fluffy.

11-Frost and decorate: frost the cooled cakes and decorate with piped swirls and fresh strawberries for a finishing touch.