Ingredients:

  • 1 lb fresh strawberries, pureed
  • 1 tsp lemon juice
  • 2.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, room temperature
  • 4 large egg whites
  • 0.5 cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • 8 oz cream cheese, softened

Instructions:

  1. Simmer the pureed strawberries and lemon juice in a small saucepan over medium heat until reduced to approximately 1/2 cup. Allow to cool completely.
  2. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In a large bowl, cream the room-temperature butter and granulated sugar together until light and fluffy.
  5. Gradually beat in the egg whites and vanilla extract until well combined.
  6. Whisk the cooled strawberry reduction into the buttermilk, then alternate adding the dry ingredients and the strawberry-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients.
  7. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting with the softened cream cheese.