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Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper, leaving 2 inches on all sides. Process freeze dried strawberries in a mini food processor until powdered. Measure 3 tbs into a medium bowl (reserve the rest of the powder for later). Add flour, sugar, baking powder and salt to bowl. Using a spoon, make a well in the center of flour mixture and pour rose, oil and vanilla into the well. Crack an egg and whisk. Fold egg into flour mixture to create a smooth batter.
Spread batter into the baking pan. Bake until center is done - check with toothpick. Typically about 25-28 minutes. Remove from oven and let cool for 5 minutes. Using parchment paper, lift cake from pan and transfer to a wire rack. Cool completely for about 1 hour.
Place butter, cream cheese and salt in a bowl and beat with an electric mixture fitted with a paddle. Add the reserved powdered strawberries and beat for about a minute or until combined. Add powdered sugar and beat on low until smooth and creamy.
Spread frosting over cake and enjoy! Pairs well with a glass of the remaining First Crush Rose :)
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