Ingredients:
CAKE
6-10 strawberries, fresh
2 c Gold Medal all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c Domino granulated sugar
4 eggs, separated
1 tsp pure vanilla extract
1 c buttermilk
1 oz red food coloring
FROSTING
8 oz Philadelphia cream cheese
1/2 c butter softened
4 c confectioners’ sugar
1/2 tsp pure vanilla extract
2 tsp strawberry extract
3 Tbsp milk
1-3 red food coloring drops (optional)
Instructions
For the cake, preheat oven to 350°F.
Line bottoms of 3 8-inch pans with paper. Grease and flour sides.
Puree strawberries and set aside.
Mix flour, baking soda, and salt set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.
Add flour mixture, alternating with buttermilk, beating until well blended after each addition.
Beat egg whites in another large bowl with electric mixer on high speed until peaks form.
Gently stir into batter. Pour half of batter in a medium bowl and set aside.
Add food coloring and pureed strawberries to the other half and mix well.
Pour evenly into prepared pans alternating between red and white in each pan, making sure to have an even amount in each pan.
Bake for 30 minutes or until a toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans.
Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
For the frosting, mix cream cheese, butter, confectioners sugar, strawberry extract, vanilla, and milk together.
Add 1-3 drops of food coloring for color (optional). Let sit for 15-30 minutes.
After cake has cooled, frost bottom layer.
Place the second layer on top and frost.
Place top layer and frost top and sides covering any trace of cake. Decorate top with strawberries if desired.
