Directions
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Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them. This step is essential to ensure your cake effortlessly slides out of the pan once baked.
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Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting these dry ingredients aside helps to maintain an organized flow in your baking process.
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Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar for about 3-4 minutes. The mixture should become light and fluffy. This step is crucial for creating a tremendous texture in your cake, so take your time.
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Add eggs: Incorporate the eggs one at a time into the creamed mixture. Be sure to beat well after each addition before stirring in the vanilla extract. The eggs will add richness and moisture to your cake.
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Mix in dry ingredients and milk: Gradually add the dry flour mixture in three parts to your mixing bowl, alternating with the whole milk. Begin and end with the dry mixture. Mix just until combined; overmixing can lead to a denser cake, so be gentle.
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Fold in strawberry puree: Gently fold in the fresh strawberry puree into the batter. This adds tremendous flavor and a delightful hue to your cake. Ensure you mix thoroughly yet delicately to maintain the soft texture.
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Divide batter into pans: Evenly divide the strawberry batter between the two prepared cake pans. Smooth the tops with a spatula to ensure an even bake.
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Bake: Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean. The aroma of baking strawberries will fill your kitchen with warmth.
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Cool cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Afterward, carefully transfer them to wire racks to cool completely before frosting.
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