Pink Lady Cake (adapted from Smitten Kitchen)
4 1/2 cups flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks of butter, softened
1 1/2 cups pureed frozen strawberries (at room temperature)
8 egg whites
2/3 cup milk
3 drops of red food dye, or beet juice if you prefer natural
Preheat the oven to 350 F. Butter three 8 inch round cake pans, line them with parchment, then butter and flour again.
Sift the flour, sugar, baking powder and salt into a large mixing bowl, this recipe makes a lot of batter, it came about an inch from the top of my kitchen aid! Slowly add the butter and strawberry puree then raise the mixing speed to medium and and beat for 2 to 3 minutes or until the batter is extremely light and fluffy (it will almost look, and taste, like strawberry ice cream).
In another bowl, whisk together the egg whites, milk and food dye/beet juice if using. Add in three or four additions, wiping down the sides of the mixing bowl each time and make sure they are really incorporated into the batter. Divide the batter evenly into the three pans and bake at 350F for 30-35 minutes or until a tester inserted into the center of the cake comes out clean. Cool for 20 minutes in the pan before inverting onto a wire wrack to cool completely. *when peeling off the parchment from the bottom of the cakes I use that as the perfect opportunity to test the cake!*
3 8ounce packages of cream cheese, softened
1 1/2 sticks butter, softened
3 cups confectioners sugar, sifted to remove lumps
2 teaspoons vanilla extract
*3-4 drops red food dye, if using
In a medium sized bowl cream the butter and cream cheese until creamy and fluffy. Add the sifted sugar in batches, beating well after each addition. Finally, add the vanilla extract and enough food dye to achieve the color of your liking. Frost, and enjoy!