Preheat the oven to 325°F with a shelf at the very bottom of the oven. Oil one 8-inch spring-form pan; line the bottom with parchment; oil the top of the parchment; set aside. (To make a 4-layer 4-inch cake, oil four 4-inch spring-form pans and make 2/3 of this recipe.)
ln the original mixing bowl or another clean one, add strawberry puree, 1/2 cup sugar (1/3 cup for a 4-inch cake), oil, and egg yolks. Beat on low speed until combined.
Fold one-third of the egg whites into the batter at a time, turning the bowl while folding until no white streaks remain before adding any more.
Spoon the batter into the prepared pan. (Distribute evenly among the 4-inch pans, if using. Weighing the each pan and its batter is helpful to evenly distribute. They should weigh a little over 100 grams, if memory serves me correctly. Just take some from another until they all weigh about the same.)
Using a butter knife, swirl into the batter all the way around to remove any large air pockets. Smooth out the top using a silicone spatula. Shake the pan to even the top out further. About 5 minutes of resting also creates a smooth top.
Bake on the lowest rack of the oven for 35 - 40 minutes for an 8-inch cake (or 15 minutes for a four-layer 4-inch cake) or until the top springs back quickly when lightly touched with your fingers.
Remove the pan from the oven and allow to cool for 10 minutes. Remove from the pan and transfer to a wire rack to cool, about 2 hours (30 minutes or more for 4-inch cakes).
*You can substitute the egg whites with 6 tablespoon liquid from a can of cannellini beans plus 3 tablespoon fat such as softened butter, oil, or heavy cream.
**Sam's Club carries 3-pound packages of sliced frozen organic strawberries for $7.48.
https://glutenfreerecipebox.com/gluten-free-strawberry-cake-recipe-all-natural/