Kosher for Passover Red Velvet Cake

For the cake:
1 cup KFP matzoh cake meal
1 cup KFP potato starch
1/4 cup KFP unsweetened cocoa powder
1 1/2 tsp. KFP baking soda
1/2 tsp. Kosher salt
1 cup buttermilk
1 tablespoon red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
1 1/2 cups sugar
1 stick butter, softened to room temperature
3 eggs, separated

For the icing and filling:
2 8 oz. blocks low-fat cream cheese, softened to room temperature
1 stick butter, softened to room temperature
1 tsp. vanilla extract
2/3 cup sugar
1 1/2 cups chopped strawberries

Preheat oven to 350 degrees. Add cake meal, potato starch, cocoa, baking soda and salt to a large bowl and whisk to combine. Set aside. Combine buttermilk, food coloring, vinegar and vanilla in small bowl and set aside. Beat sugar and butter in a third bowl with electric mixer for 2-3 minutes until completely combined. Add egg yolks to butter-sugar mixer one at a time, beating after each addition. In fourth bowl (hope you like washing dishes, we're not done with bowls yet!) beat egg whites with electric mixer until stiff peaks form. Alternate adding buttermilk mixture and butter-sugar mixture to dry ingredients in 2-3 batches, beating with electic mixer after each addition until thoroughly combined. Fold beaten egg whites into batter, being careful not to deflate. Divide batter between two greased nonstick 8" round cake pans. Bake at 350 degrees for approximately 25 minutes or until cake tester comes out clean. Cool in pans for 10 minutes, then invert on cooling racks to cool completely.

Mix the cream cheese, butter, vanilla and sugar with electric mixer until light and fluffy. Return icing to refrigerator for at least 1 hour until it hardens slightly. Ice first layer of cake, then place layer of strawberries on top of first iced layer. Top with second layer of cake and finish icing second layer and sides of cake. Enjoy!