Pink Lady Cake

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Ingredients

2 cups puréed strawberries (from a 16-ounce frozen bag, defrosted enough to blend, or 16 ounces of trimmed fresh strawberries) (455 grams)
1/4 cup (60 ml) milk, any kind
8 egg whites
4 cups (520 grams) all-purpose flour
3 tablespoons (25 grams) cornstarch
3 cups (600 grams) granulated sugar
1.2 ounce package freeze-dried strawberries, ground into a powder
5 1/4 teaspoons (about 21 grams) baking powder
1 1/2 teaspoons kosher salt (Diamond brand; use half of others)
1 1/2 cups (12 ounces or 340 grams) unsalted butter, at room temperature
A few drops of pink/red food coloring, if you wish
3 (8 ounce or 226-gram) packages cream cheese, softened
3/4 cup (6 ounces or 170 grams) unsalted butter, softened
2 1/3 cups (280 grams) confectioners’ sugar, sifted if lumpy
2 teaspoons (10 ml) vanilla extract

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