Pink Lady Cake
- 4 1/2 cups cake flour
- 3 cups sugar
- 5 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/2 cups pureed frozen strawberries
- 8 egg whites
- 2/3 cup milk
- 1 to 2 drops red food dye
Cream Cheese Frosting Ingredients
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
- 3 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Butter three 9-inch round cake pans. Line with parchment or waxed paper and butter the paper.
Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.
In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.
Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.