INGREDIENTS
1 1/4
lbs fresh strawberries, pureed and reduced to 3/4 cup
3 3/4 cups
cake flour, sifted before measuring
1 tbsp
baking powder
3/4 tsp
baking soda
1 1/2 tsp
kosher salt
1 1/8 cups
unsalted butter, room temperature
2 1/2 cups
granulated sugar
5
large eggs, room temperature
1/2 cup
sour cream, room temperature
1 tbsp
vanilla extract
3/4 cup
whole milk, room temperature
pink food coloring, optional
1/2 cup
freeze dried strawberries
1/2 cup
unsalted butter, room temperature
1 1/2 tbsp
whole milk, room temperature
1/2 tsp
vanilla extract
2 cups
powdered sugar
1/4 tsp
kosher salt
2 cups
unsalted butter, room temperature
8 cups
powdered sugar
2 1/2
medium lemons, zested and juiced
4 tbsp
whole milk, room temperature
1/2 tsp
kosher salt