Summary: In search of an all-natural strawberry cake, I came across this recipe on The Foodie Bride's website, and it's been my go-to ever since! In my opinion, you should line the cake pans with parchment in addition to buttering/flouring them. And if you use Bake-Even strips (for me the jury is still out on the efficacy and point), your cook time will likely be at least five minutes longer than the suggested 25 minutes.
Yield: two 8" round cakes, or at least eighteen cupcakes
- ¾ cup strawberry puree, at room temperature (to make the puree: thaw (in the bag in which they come) a 10 or 12 ounce bag of frozen, preferably organic, strawberries. Pour them into a fine-mesh sieve or colander set over a bowl. Toss them occasionally and when they are well drained, use a blender (immersion is fine) to puree; measure out ¾ cup and reserve the rest. I often stir some into my frosting)
- ¼ cup milk, at room temperature
- 6 large egg whites, at room temperature
- 1 tablespoon vanilla extract
- 2¼ cups cake flour, sifted
- 1¾ cups unrefined, granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine salt
- 12 tablespoons unsalted butter, at room temp, cut into chunks
Preheat the oven to 350° Fahrenheit, and prepare two 8-inch cake pans by buttering/flouring them and then inserting a round of parchment. The author of this recipe says to then line the outside of each pan with foil or a Bake-Even strip (if using the strips, remember to thoroughly wet them first). I'm still undecided about this last step.
In a small bowl, combine the ¾ cup of strawberry puree, milk, egg whites, and vanilla, and mix with a fork or whisk until well blended.
In the bowl of a stand mixer, put the sifted flour, sugar, baking powder and salt; mix the combine. With the motor still running at slow speed, add the butter, and mix until the butter is incorporated such that the batter resembles moist crumbs.
Add the blend of liquids, turn the mixer up to medium speed and beat for about a minute, until evenly combined. Stop mixer, scrape down the sides, and beat by hand for another 30 seconds or so. Divide the batter evenly between the pans and smooth the tops.
Bake for at least 25 minutes, until a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for about 10 minutes and then invert over wire racks to finish cooling (about 2 hours).