Preheat oven to 200°C/390°F (180°C).
Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
Add strawberry essence, egg yolks, butter and food colour in a flour mixture, then whisk well until lump free.
Puree strawberry with milk and blend in flour mixture well.
In the bowl of an electric stand mixer whisk egg white with sugar little by little until pale and fluffy.
Add 1/3 of the egg white mixture at a time in flour mixture.
Bake 30 minutes or until skewer inserted into centre comes out clean. (Note) If you need to cook longer, cover with foil if it starts getting too golden.
Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely.
Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.