Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the strawberry puree, being careful not to overmix.
Baking
- Evenly divide the batter between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Serving
- Serve the cake plain or with whipped cream or cream cheese frosting.
Nutrition
Notes
Use fresh strawberries for the best flavor. If strawberries are too watery, strain them before adding to the batter. You can also add lemon zest or mix in chopped strawberries for variation.