Strawberry Cake (Print Version)

# Ingredients:

01 - 2¾ cups (330g) all-purpose flour.
02 - 2½ teaspoons baking powder.
03 - 1 teaspoon salt.
04 - ¼ teaspoon baking soda.
05 - 1 cup (227g) unsalted butter, softened.
06 - 2 cups (400g) granulated sugar.
07 - 4 large egg whites, room temperature.
08 - 2 teaspoons vanilla extract.
09 - ½ cup (120ml) whole milk.
10 - ½ cup (120ml) strawberry puree reduction.
11 - 8 oz (227g) cream cheese, room temperature.
12 - 1 cup (227g) unsalted butter for frosting.
13 - 6-7 cups (720-840g) powdered sugar.
14 - ¼ cup strawberry puree for frosting.
15 - Pink food coloring (optional).

# Instructions:

01 - Preheat oven to 350F. Prepare two 9-inch cake pans with butter and parchment.
02 - Whisk flour, baking powder, salt, and baking soda in large bowl.
03 - Beat butter until creamy, add sugar and beat 5 minutes until fluffy.
04 - Beat in egg whites and vanilla until very fluffy, about 1 minute.
05 - Alternately add flour mixture with milk and strawberry reduction.
06 - Divide batter between pans, bake 30 minutes until springy.
07 - Beat cream cheese, butter, vanilla. Gradually add sugar alternating with strawberry puree.
08 - Layer cakes with frosting between and cover outside.

# Notes:

01 - Bring refrigerated ingredients to room temperature.
02 - Use cake strips for even layers.
03 - Stores at room temp for 5 days.

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