I found this recipe online, and was really anxious to try it. It takes a little bit of effort, but GOOD THINGS COME TO THOSE WHO WAIT (and make the effort) especially in this case! The batter was to DIE FOR- wanted to just eat it with a spoon. Convinced myself to fill the pans though. =) Turns out I no longer have any 8-9" round baking pans (where did they go?) so I used my smallest spring form pan, plus 3 mini bundt cake pans. They smell fab-O- but we're not frosting them til tomorrow. We're going to frost the small ones, give one to the Wheelers, probably eat one ourselves, then save our "big one" for Easter dinner. We all want to eat one now....
1 cup butter
1 3/4 cup sugar
5 egg whites
2 teaspoon strawberry extract
2 cups pureed fresh strawberries
1/2 cup sour cream
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Strawberry Cream Cheese Frosting
1/4 cup butter-softened
1 8oz package cream cheese-softened
1/4 cup pureed fresh strawberries
1/2 teaspoon strawberry extract
6 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour three 9" cake pans. In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract, pureed strawberries, and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, soda, and salt. Gradually add to butter mixture, beating until combined. Beat egg whites until stiff peaks form. Gently fold into batter. Pour batter evenly into prepared pans.
Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth. Add pureed strawberries and strawberry extract beating until combined. Gradually beat in confectioners' sugar until smooth.
Frost & EAT!