Step by step

Method

8 steps

1. 1

   More strawberries: This recipe now uses a full pound of strawberries, up from 12 ounces.

2. 2

   Freeze-dried strawberries for extra strawberry oomph: This isn’t something that was readily available when I first shared this recipe in 2008, but since they are now, I wanted to take advantage. If the amount seems odd, it’s because I called for what looked like the most common package size I could find (because I like to use packages in full; once they’re open, humidity softens them and they become difficult to grind and the pre-ground become clumpy; trust me). A little more or less won’t hurt.

3. 3

   No more need for cake flour: A little cornstarch plus regular all-purpose flour provide a similar effect.

4. 4

   A bit more salt: It helps the flavors pop.

5. 5

   A little color boost: I caved and added a few drops — well 5, but I think 3 would be more tasteful — of Deep Pink, AmeriColor brand, which I have in this kit .

6. 6

   Less sweet frosting: I prefer less sweet cream cheese frostings. If you have a food processor, you can start with cold butter and cream cheese.

7. 7

   Why frozen strawberries? In the original recipe, author Alisa Huntsman noted that she preferred them because they’re always available and the quality is consistent. You can, of course, use 1 pound of fresh, trimmed strawberries instead (weigh after trimming).

8. 8

   Why is it called a Pink Lady Cake? Pink Lady Cakes originated in the mid-20th century, commonly using boxed white cake mixes, strawberry Jell-O, and sometimes mashed fresh strawberries too. They were often featured in community and church cookbooks.