Instructions:

1. Preheat oven to 350ºF.
2. Apply non-stick spray to three 9-inch round or 8-inch square cake pans. You can also butter the pans and then line with parchment or waxed paper and butter the paper. You can also line a 36-cup baking pan with liners.
3. Using a stand mixer cream until light and fluffy:
• 3 cup granulated sugar
• 12 oz butter, unsalted , softened
4. Mix in:
• 1 ¹/₂ cup strawberries, frozen , puréed*
5. Whisk together in a large bowl:
• 4 ¹/₂ cup cake flour
• 5 ¹/₄ tsp baking powder
• ³/₄ tsp salt
6. Add flour mixture to the butter mixture and mix until fully incorporated.
7. In small bowl whisk together:
• 8 egg whites
• ²/₃ cup milk
• 2 drops red food coloring , (optional)
8. Add half of the milk mixture to the rest of the batter and mix until incorporated, about 30 seconds.
9. Add the remaining half and mix for another 30 seconds.
10. Divide the batter among the prepared pans.
11. Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the layers to cool in the pans for 10 to 15 minutes.
13. Invert and turn cakes out onto cooling rack and peel off the paper liners (if used).
14. Let stand until completely cooled before assembling the cake, at least an hour.
15. While cake cools, make the frosting.
16. Using a stand mixer with paddle attachment mix until well combined:
• 24 oz cream cheese , softened
• 6 oz butter, unsalted , softened
• 3 cup powdered sugar
• 2 tsp vanilla extract
17. Keep frosting in the refrigerator until ready to use on the cake.