INGREDIENTS
1 cup
Strawberries, fresh
1 5/16 cups
Strawberry puree
4
Eggs, large
1/2 tsp
Almond extract
2 tsp
Baking powder
3 cups
Cake flour
2 cups
Granulated sugar
1 tsp
Pink gel food coloring
4 cups
Powdered sugar
1 tsp
Salt
4 tsp
Vanilla
1 1/2 cups
Butter, unsalted
1 cup
Cream cheese buttercream
8 ounces (1 brick, 226 grams) full-fat cream cheese, softened to room temperature