Serves 1
Directions
- 1Cut off the green tops from the strawberries.
- 2Place the strawberries into a blender.
- 3Blend the strawberries to create a puree.
- 4Pour the strawberry puree into a saucepan.
- 5Turn the heat to medium-low and let the puree simmer and reduce by half.
- 6Let the reduced strawberry puree cool.
- 7Add 2 and 3/4 cups of cake flour to a mixing bowl.
- 8Add 2.5 teaspoons of baking powder to the flour.
- 9Add 1/4 teaspoon of baking soda to the flour.
- 10Add 1 teaspoon of salt to the flour mixture.
- 11In a separate mixing bowl, add 1 cup of softened unsalted butter.
- 12Add 2 cups of sugar to the butter.
- 13Mix the butter and sugar together until creamed.
- 14Add 4 egg whites (from 4 separated eggs) to the mixture.
- 15Add vanilla paste to the mixture.
- 16Mix the ingredients together, scraping down the bowl as you mix.
- 17Combine 1/2 cup of cooled strawberry puree with 1/2 cup of whole milk to make strawberry milk.
- 18Alternate adding the flour mixture and the strawberry milk to the wet ingredients, mixing after each addition.
- 19Add a little bit of pink food dye to the batter to enhance the color.
- 20Prepare cake pans by greasing them with butter, dusting with flour, and lining the bottom with parchment paper.
- 21Divide the cake batter evenly into the prepared cake pans.
- 22Bake the cakes in the oven at 350°F (175°C) for 30 minutes.
- 23Remove the cakes from the oven and let them cool.
- 24For the frosting, add 8 ounces of cream cheese to the mixer.
- 25Add 8 ounces of unsalted butter to the cream cheese.
- 26Mix the cream cheese and butter together.
- 27Add the remaining strawberry puree to the frosting mixture.
- 28Add vanilla to the frosting mixture.
- 29Mix the frosting ingredients together.
- 30Gradually add 6 cups of sifted powdered sugar to the frosting, one cup at a time, mixing after each addition.
- 31Frost the cooled cake.
Ingredients
- 1 pound strawberries
- 2.75 cups cake flour
- 2.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened unsalted butter
- 2 cups sugar
- 4 egg whites (from 4 eggs)
- vanilla paste
- 0.5 cup whole milk
- pink food dye
- 8 ounces cream cheese (for frosting)
- 8 ounces unsalted butter (for frosting)
- 6 cups sifted powdered sugar (for frosting)
Equipment
knifeblendersaucepanstovemixing bowlsstand mixermeasuring cupsmeasuring spoonsspatulacake pansparchment paperovencake stand
Tips
- Use cake flour for a lighter cake texture.
- Scrape down the mixer bowl as you go to ensure all ingredients are incorporated.
- Alternate adding dry and wet ingredients to the batter.
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