Pink Lady (Strawberry) Cake

Cake:
4 1/2 cups of cake flour
3 cups of sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
12 oz. unsalted butter, at room temperature
1 1/2 cups of pureed frozen strawberries
8 egg whites
2/3 cup milk
2 drops of red food coloring

Preheat the oven to 350 degrees. Butter and lightly flour three round 9-inch cake pans

Put the flour, sugar, baking powder and salt in large mixing bowl. With the mixer on low speed, mix for 30 seconds. Add the butter and strawberry puree and blend the ingredients. Increase the speed to medium and mix until light and fluffy, 2-3 minutes. The batter will look like strawberry ice cream

In a separate large bowl, whisk together the egg whites, milk and red food coloring. Add the mixture to the batter in 3 additions, mixing to incorporate each addition. Make sure to scrape down the sides of the bowl.

Divide the batter into the three buttered pans

Bake the cakes for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the layers cool in their pan for 10 minutes. Then invert the cake and let cool on wire racks. Let cool completely before icing, approximately one hour (I was too anxious and didn't wait long enough. This is why my icing looks like it melting, because it is)

Cream Cheese Frosting:
3 - 8 oz. packages of cream cheese, at room temperature
1 1/2 stick (3/4 cup) of unsalted butter, at room temperature
3 cups of powdered sugar
2 teaspoons vanilla extract

In a medium bowl, cream together the cream cheese and butter. When combined, mix in the vanilla extract. Then add the powdered sugar, one cup at a time.

Cake Assembly:
Place one cake layer on cake board or platter. Spread approximately 2/3 cup on top of first layer. spreading it evenly to the edge of the cake. Repeat with the second layer. Add the top layer and frost the top and sides of the cake with the remaining frosting (you can reserve extra to tint with red food coloring if you want to decorate the cake). Slice and enjoy with a glass of milk.

adapted by Deb of smittenkitchen.com, originally from Sky High