Pink Lady Cake


Originally from Smitten Kitchen


Ingredients

  • 4 1/2 cups cake flour
  • 2 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 thawed pureed strawberries
  • 8 egg whites
  • 2/3 cup milk

Cream Cheese Icing


  • 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 or 1 vanilla bean

Directions

note these directions are not tested, but I expect these to work better than what I did originally.


  1. Preheat oven to 350. Line three 8" cake pans with parchment and lightly grease parchment.
  2. Stir together flour, baking powder, and salt in a bowl and set aside.
  3. In a large bowl, cream together butter, sugar, and strawberry puree until light and fluffy.
  4. Gradually add flour mixture and milk to butter mixture until well mixed and fluffy.
  5. Whip egg whites together and fold into cake batter.
  6. Distribute evenly among three cake pans and bake for about 30 minutes, or until toothpick comes out clean.