Start by washing the strawberries and removing the stems and leaves.  Cut the strawberries into smaller pieces, if needed, and place them in a blender or food processor. Pulse the strawberries until they are broken down into a smooth puree.

Transfer the puree to a saucepan and place it over medium heat. Cook with the lid ajar, stirring frequently, until the strawberry puree thickens and is reduced to ½ cup, which may take about 30 minutes, depending on how juicy the strawberries are.

Once the puree has reduced, remove it from the heat and let it cool to room temperature before using it in the cake. Preheat the oven to 350°F (180°C) and prepare a nonstick 9.51-inch fluted baking pan by greasing it with shortening or butter and flouring it or using baking non-stick spray.

In a large bowl, sift together the flour and baking powder. Place the freeze-dried strawberries in the bowl of a food processor and pulse until they become a fine powder. Add the ground freeze-dried strawberries to the flour mixture and whisk to combine. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until the mixture is light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. In a measuring cup, whisk together the strawberry puree reduction, vanilla extract, clear vanilla, and milk.

If you're using food coloring, whisk it into the mixture until it is evenly distributed. With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture in three additions, starting and ending with the flour mixture. Mix until just combined.

A metal baking dish may conduct heat differently than a ceramic dish, resulting in varying cooking times. We recommend keeping an eye on the cake while it’s baking and checking it periodically with a toothpick or cake tester to ensure it’s cooked through. If you use a metal baking dish, you may need to reduce the cooking time slightly.

In a medium saucepan, combine the sweetened condensed milk, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture is thick and glossy, about 5 minutes. Allow the Brigadeiro to cool slightly before drizzling it over the top of the cooled cake.