| Printer Friendly Version
|
 |
Recipe courtesy of D’Amours Specialty Cakes |
|
Pink Lady Cake |
|
Cake Ingredients: |
- 1 cup butter
- 2 1/4 cups white sugar
- 6 egg whites
- 2 cups pureed fresh strawberries
- 1/2 cup milk
- 1/4 cup Strawberry Syrup
- 3 3/4 cups cake flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
|
Strawberry Cream Cheese Frosting Ingredients: |
- 1/2 cup butter softened
- 1 - 8 ounce cream cheese - softened
- 1/2 cup Smucker’s Strawberry Topping
- 6 to 7 cups confectioner’s sugar
- drops of red food colouring if desired
|
|
Cake Preparation: |
- Preheat oven to 350°F. Grease and flour 3- 9” cake pans.
- In a large bowl beat together butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg whites, one at a time, beating well after each addition. Stir in pureed strawberries, milk and Oscar’s Strawberry Syrup.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Gradually add to butter mixture beating just until combined. Divide batter between the three pans and bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool cake pans for 10 minutes. Remove cake from pans and let cool completely on a wire rack.
- Spread Frosting between layers and on top and sides of cake. Decorate with fresh strawberries. Store in refrigerator.
|
Strawberry Cream Cheese Frosting Preperation: |
- In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and creamy. Add Smucker’s Strawberry Topping and beat again until combined. Gradually beat in confectioner’s sugar until smooth. Add drops of red food colouring if desired.
|
| |
|
