Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment circles on the bottom.

In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.

In a large mixer bowl, beat together the butter and sugar until light in color and fluffy, about 2-3 minutes. Do not skip this step.

Add the egg whites and vanilla extract and beat on medium speed for about 1 minute. Scrape down the sides of the bowl as needed.

Add about half of the flour mixture to the batter and mix until mostly combined.

Add the milk and 1 cup of the wine reduction and mix until mostly combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Do not overmix the batter.

Pour the batter into the prepared cake pans and bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 2-3 minutes, then invert them onto cooling racks and let them rest until they reach room temperature.

To make the strawberry buttercream frosting, add the freeze-dried strawberries to a food processor and grind into a fine powder. Set aside.

Add the butter to a large mixer bowl and beat until smooth and creamy.

Add about half of the powdered sugar and beat until well combined and smooth.

Add the freeze-dried strawberry powder and mix until well combined.

Slowly add the heavy cream and the vanilla extract and mix until well combined and smooth.

Slowly add the remainder of the powdered sugar and mix until well combined and smooth.

Add salt to taste and some additional heavy cream, if needed, to achieve the right frosting consistency. Set aside.

Combine the remaining 6 tablespoons of wine reduction and powdered sugar for the syrup in a small bowl. Set aside.

Use a large serrated knife to remove the domes from the top of the cakes so that they are flat.

Place the first layer of cake on a serving plate or a cardboard cake round. Drizzle with 4 tablespoons of syrup, then spread about 1 cup of frosting on top. Add the second cake layer, another 4 tablespoons of syrup, and another cup of frosting. Top the cake with the final layer and frost the entire outside of the cake.

Pipe a shell border with the remaining buttercream around the top outer edge of the cake. Sprinkle some additional ground freeze-dried strawberries around the top and bottom of the cake, if desired.

Store well-covered in the refrigerator until ready to serve. Cake is best served at room temperature. Best eaten within 2-3 days.