4 1/2 c flour, cake 2 1/2 cto 3 cup sugar, granulated 5 1/4 t baking powder 3/4 t salt 12 oz(3 sticks) butter, unsalted 1 1/2 cfresh or frozen, pureed strawberries 8 ea egg whites 33/50 c milk 2 drred Food Coloring dye (optional)
Use butter at room temperature.
Preheat oven to 350 degrees. Butter three 9 inch round cake pans, line with parchment paper and butter the paper.
Put flour, sugar, baking powder and salt in large mixing bowl. Blend on low 30 seconds. Add butter and strawberry puree and mix to blend. Raise speed to medium and beat 2-3 minutes (light and fluffy). Batter will be thick.
In another bowl, whisk together egg whites, milk and food dye if using. Add the whites to batter in two or three additions, mixing only to incorporate after each addition. Divide the batter between the three pans.
Bake 30 to 34 minutes, until a toothpick inserted in center comes out clean.
Cool in pans 10 to 15 minutes till removing from pans to cool on wire racks. Peel off paper liners before cooling completely.
Frost after completely cooled, about and hour.
Idea: Frost in white, and accent with pink decorations or thinly sliced strawberries.