Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
Step 2
Cream sugar butter and strawberry powder together for cake until smooth and fluffy about 5 minutes. Add separated egg yolks 1 at a time beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
Step 3
Blend together flour baking powder and 1 pinch salt together in a separate bowl.
Step 4
Add flour mixture to the creamed mixture in 3 batches alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
Step 5
Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
Step 6
Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
Step 7
While the cake layers are cooling combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick smooth consistency. Fold in strawberries. Set filling aside.
Step 8
Beat cream cheese butter and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.
Step 9
Spread filling between the cooled cake layers. Frost the cake and decorate as desired.