Directions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This initial step creates a solid foundation for your cake to rise beautifully.
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In a large bowl, beat the softened butter and sugar until light and fluffy. This process is crucial, as it infuses air into the mixture, leading to a tremendous rise in your cake.
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Add in the eggs one at a time, mixing well after each addition. This ensures that the eggs blend thoroughly for a smooth batter that helps the cake achieve its light texture.
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Stir in the strawberry puree and extract, allowing the flavors to meld into the butter-sugar mixture. This will elevate the cake and create a rich strawberry essence.
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In another bowl, whisk together the cake flour, baking powder, and salt. This helps to evenly distribute the dry ingredients and ensures that the cake rises uniformly during baking.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; overmixing can lead to a dense cake, so be gentle with this tremendous blend!
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Divide the batter evenly between the prepared pans. Use a spatula to smooth out the tops, ensuring even baking.
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Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Keep a close eye on the cakes, as this step is key to achieving that light, airy texture.
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Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. This timing is important to prevent the cakes from breaking apart.
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Once cooled, frost with your favorite strawberry frosting and serve. This adds the finishing touch and intensifies the strawberry flavor!
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