Pink Lady Cake
Photo © Deb Perelman
- 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, if using (to make the pink color pop more)
- 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
- Produce
- Strawberries, frozen (1 1/2 cups)
- Cooking & Baking
- Baking powder (5 1/4 teaspoons)
- Cake flour (4 1/2 cups)
- Confectioners’ sugar (3 cups)
- Salt (3/4 teaspoon)
- Sugar (3 cups)
- Vanilla extract (2 teaspoons)
- Dairy
- (1 1/2 sticks; 6 ounces) unsalted butter, unsalted (3/4 cup)
- Butter, unsalted (3 sticks)
- Cream cheese (3 (8 ounce) packages)
- Milk (2/3 cup)
- Refrigerated
- Egg whites (8)
- Other
- 1 to 2 drops red food dye, if using (to make the pink color pop more)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 23, 2008 (4 years ago).
74 people saved this recipe.
