Add the quartered strawberries, granulated sugar, and lemon juice to a saucepan.

Bring to a boil, stirring frequently, and then turn down to a simmer.

Let cook for 10-15 minutes, stirring frequently, until the mixture thickens and is reduced down to about 3/4 cup of strawberry reduction. It will be very thick.

Let the strawberry reduction cool for 5-10 minutes before using.

Preheat the oven to 350F. Butter and line two 8-inch cake rounds with parchment paper. Dust with gluten-free flour, tapping off any excess. Set aside.

In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the sour cream, whole milk, and strawberry reduction until combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter. Mix until the butter is smooth.

Add the granulated sugar and cream together for 3-4 minutes, until light and fluffy.

Add the eggs one at a time, mixing in between each addition. Mix in the vanilla extract.

Add about 1/3 of the gluten-free flour mixture to the bowl, mixing just until combined. Scrape down the bowl and add 1/2 of the strawberry sour cream mixture and mix until combined.

Repeat with 1/3 of the gluten-free flour, remaining 1/2 of the strawberry mixture, and finish with the last 1/3 of the gluten-free flour mixture. Mix just until no more streaks of flour remain, being sure to scrape down the sides and bottom of the bowl as needed so that everything is combined.

If desired, add red food coloring until it has reached the level of pink that you want. Some of the pink color will bake off so add just a shade or two darker than desired.

Pour the strawberry cake batter into the two prepared cake pans.

Let the cakes cool completely before frosting with strawberry buttercream.

Add the freeze-dried strawberries to a food processor. Process until finely ground. Set aside.

Add the softened butter to a large mixing bowl.

Using an electric mixer, beat the butter until smooth.

Add the finely ground freeze-dried strawberries to the butter and mix until combined.

Add the vanilla extract and salt and mix until combined.

Gradually add in the powdered sugar, about ½ cup at a time, mixing in between. Be sure to scrape down the sides and bottom of the bowl to ensure it is all mixed in.

Add the milk and mix until it is a pipeable consistency. You don’t want the buttercream to be too stiff that it is difficult to spread on the cake, but also not too loose that it will slide around on the cake. Add more milk if needed.

Place one layer of strawberry cake on a serving plate or platter. Add dollops of strawberry frosting on top and smooth with a spatula.

Place the other strawberry cake layer on top of the frosting.

Then, do a thin layer (crumb coat) of frosting on the cake to trap in all of the crumbs. Refrigerate for 20 minutes to make it easier to frost. Then, go back and frost the cake with a thicker layer of frosting.

Pipe decorations on top and garnish with fresh strawberries if desired.