2 Cups All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter
1 3/4 cups sugar
1 tsp vanilla
4 egg whites
1/2 cup sour milk or buttermilk
1 pkg. Knox gelatin
1/2 cup strawberry juice (from thawed frozen strawberries)
1/2 cup purreed strawberries
Soften gelatin in strawberry juice. Combine first four ingredients, set aside. Mix butter and sugar and vanilla til fluffy, add egg whites one at a time, add gelatin and purreed strawberries. Add dry mixture and sour milk alternately till well combined. Pour into prepared pans. I used 2 nine inch round baking pans, greased and floured. Bake at 350 for 30 minutes.
My cakes came out kind of heavy and flat, but very yummy and easy to layer and put icing on.
Icing: (I left the same from CarolynH)
1 8 oz pkg. cream cheese
1/2 cup butter
1/2 box powdered sugar
purreed strawberries
Cream together cream cheese, butter and sugar. Add as much strawberries as you can without it becoming runny.
I don't know if the strawberries I used are approved or not, I don't have my book and my new one isn't here yet.