Tool

• Two 9‑inch cake pans

• Stand mixer or electric mixer

• Mixing bowls

Ingredients

Strawberry Purée

• 1 pound fresh or frozen strawberries, thawed

Cake

• 2¾ cups all‑purpose flour

• 2½ teaspoons baking powder

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large egg whites, room temperature

• 2 teaspoons vanilla extract

• ½ cup whole milk, room temperature

• ½ cup fresh strawberry purée

• Pink food coloring (optional)

Strawberry Frosting

• 8 ounces cream cheese, room temperature

• 1 cup unsalted butter, room temperature

• 1 teaspoon vanilla extract

• Pinch of salt

• 6–7 cups powdered sugar, sifted

• ¼ cup fresh strawberry purée

Direction

Make the Strawberry Purée

1. Hull strawberries and blend on high for about 30 seconds until smooth.

2. Pour into a small saucepan and simmer over medium heat, stirring frequently.

3. Reduce by half — about 25 minutes for fresh, up to 45 minutes for frozen — until you have 1 cup of thick purée.

4. Cool completely before using in both cake and frosting.

Make the Cake

1. Preheat oven to 350°F. Grease two 9‑inch pans and line bottoms with parchment.

2. Whisk flour, baking powder, salt, and baking soda in a large bowl.

3. In a stand mixer, beat butter until creamy. Add sugar and beat until light and fluffy (about 5 minutes).

4. Add egg whites and vanilla; beat until fluffy.

5. On low speed, add dry ingredients alternating with milk and strawberry purée. Mix just until combined.

6. Add a drop of pink food coloring if desired.

7. Divide batter evenly between pans.

8. Bake 30 minutes, until springy and pulling from the sides.

9. Cool in pans for 20 minutes, then remove and cool completely on a wire rack.

Make the Strawberry Frosting

1. Beat cream cheese, butter, vanilla, and salt until smooth and fluffy (about 5 minutes).

2. With mixer on low, gradually add powdered sugar, alternating with strawberry purée.

3. Scrape bowl as needed.

4. Increase speed to medium and beat until fluffy.

5. If frosting is too stiff, add a tablespoon or two of purée or milk.

Assemble

1. Place first cake layer on a stand. Spread about 1 cup frosting on top.

2. Add second layer and frost entire cake.

3. Decorate as desired.

4. Store covered at room temperature for up to 5 days.

Notes

• Gel food coloring gives stronger color without adding liquid.

• Make sure purée is fully cooled before adding to batter or frosting.

• For extra strawberry flavor, brush cooled cake layers with a thin layer of purée before frosting.

Nutrition

(per serving)

Calories: 833kcal • Carbs: 121g • Protein: 6g • Fat: 38g
Saturated Fat: 23g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 10g • Trans Fat: 1g
Cholesterol: 102mg • Sodium: 395mg • Potassium: 172mg • Fiber: 2g • Sugar: 96g
Vitamin A: 1221IU • Vitamin C: 28mg • Calcium: 103mg • Iron: 2mg