• Preheat oven to 350°. Spray 9x13 baking pan with cooking spray and set aside.

To prepare cake:

• Place sliced strawberries in a food processor; process until smooth.
• Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl, combine flour, baking powder, and salt.
• In a large bowl, using an electric hand mixer, combine sugar and ½ cup butter until well blended.
• Add eggs to the butter mixture, one at a time, beating well after each addition. Beat in egg whites.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in pureed strawberries and food coloring (if desired); beat just until blended.
• Pour cake batter into prepared baking pan.  Bake for 30 minutes minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting:

• Place cream cheese, butter, and liqueur in a medium bowl; beat with an electric hand mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

To make the bonbons:

• Crumble the cooled cake into a large bowl.  Add 1 cup of frosting to the crumbled cake and stir to combine.  Because this cake is so moist and dense you will not need a lot of frosting to bet it to come together.  If you feel you need more, add more.
• Using a small cookie scoop, portion cake mixture and shape into balls. Place on a baking sheet lined with parchment paper or foil. Freeze for at least 1 hour.

Dipping the bonbons:

• Melt chocolate according to package instructions using either the microwave or a double boiler.
• Once chocolate is melted, remove cake balls from the freezer and dip in chocolate using the dipping tool. Slightly tap the edge of your tool on the pan to allow excess chocolate to run off.
• Place chocolate coated cake balls on a foil lined cookie sheet and allow chocolate to harden completely. Store in an airtight container in the refrigerator or freezer.