The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts. Biting into the first pastel-pink forkful was the moment of truth…
I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testing?
I find it challenging to pack real strawberry flavor into cake without the crutch of fake strawberry flavoring. My goal was to create a strawberry layer cake made entirely from real strawberries. We’re talking strawberries inside the cake and in the frosting as well. With the help of freeze-dried strawberries, I tackled strawberry frosting. I’ll get to that below. But for strawberry cake? Things have always been pretty lackluster in the flavor and texture department.
Strawberry Cake Problems
- Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
- Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
- Strawberry jam could work, but I prefer to start with real strawberries.
So how can we pack real strawberry flavor into cake batter without adding too much liquid? REDUCE THE STRAWBERRIES DOWN. Ding ding ding! We have a winner.
How to Pack REAL Strawberry Flavor Into Cake
- Puree fresh strawberries.
- Reduce down on the stove.
- Let cool.
- Stir into cake batter.
You’ll need a food processor or blender to puree the fresh strawberries, and again when you make the frosting.
Take that strawberry puree—don’t add anything else to it—and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid. We also do this with champagne in my mimosa cupcakes and champagne frosting. And with Guinness in Guinness chocolate cake, too.
You’ll begin with about 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.
The reduced strawberry puree will go into the cake batter. No need to strain the seeds first—they disappear when the cake is baked.
Because the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.
Strawberry Cake Batter
The cake batter starts from my white cake. This vanilla-flavored cake proved to be the best jumping-off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.
The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a single drop of pink gel food coloring.) Expect a velvety and slightly thick cake batter.
- No artificial strawberry flavor.
- Nothing from a box.
- Just pure strawberries.
The Strawberry Frosting
You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavoring, I took a trick from Sally’s Candy Addiction: strawberry dust! Grab some freeze-dried strawberries, grind them up, and mix that magic dust into the frosting.
(I actually added freeze-dried strawberries to cake batter as one of my test recipes. This was an awful decision and an epic fail. The cake was atrocious. Texture, taste, and appearance. Just… no. But freeze-dried strawberries are a YES for frosting!)
- Where to buy freeze-dried strawberries? I find freeze-dried strawberries in my regular grocery store in the dried fruit aisle. I’ve also seen them in health food stores. Trader Joe’s, Whole Foods, Amazon, and Target all carry them, as well. Or, you can order them online.
- Baker’s Tip: Do not use “dried strawberries” which are like raisins, dried apricots, and dried pineapple. They have a gummy texture and don’t grind into a powder. You need freeze-dried strawberries, which have all of the moisture removed.
Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Added in the freeze-dried strawberry “dust” and milk and was left with a frosting so pink, Barbie would be jealous!
By the way, this frosting would also be a fantastic filling for homemade eclairs or on strawberry cupcakes.
Let’s Review
The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Have fun baking!
Print
Homemade Strawberry Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours (including cooling)
- Yield: serves 10-12
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add it to the best white cake batter. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
Strawberry Puree
- 1 pound (454g) fresh strawberries
Cake
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup (about 25g) freeze-dried strawberries*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup (about 135g). This usually takes around 25–35 minutes, but could take longer depending on your pan or the ripeness of your strawberries. Remove from heat, pour into a heat-safe bowl, and cool completely before using. I always make the reduced puree the day before so it has plenty of time to cool down. Cover and refrigerate overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for additional make-ahead instructions.)
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting.
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4–1 cup (180–240g) of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup (240g) of frosting all over the top and sides in a very thin layer to make a crumb coat. Run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes to set the frosting and help the cake keep its shape when slicing—it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See How to Freeze Cakes for instructions. You can also make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw, bring to room temperature, then use in the recipe.
- Special Tools (affiliate links): Food Processor | 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Pink Food Coloring | Cooling Rack | Cake Turntable | Straight Spatula and Bench Scraper (for frosting) | Round Cake Carrier (for storage)
- Cake Flour: I strongly suggest using cake flour in this recipe. If you can’t find it, try this homemade cake flour substitute.
- Whole Milk: If needed, buttermilk works in its place. I don’t recommend a lower-fat milk.
- Where to Buy Freeze-Dried Strawberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also buy them online. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries, which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
- Can I use frozen strawberries for the puree? You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
- 9×13-Inch Cake: Simply pour the batter into a greased 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20–22 minutes. Makes 30 cupcakes. For 14–15 cupcakes, follow my strawberry cupcakes recipe, which is adapted from this strawberry cake.
- Food Coloring: If you want, you can add 1–2 small drops of pink or red food coloring to deepen the pink color of the cake. I add 1 small drop of pink gel food coloring.
- No Cream Cheese in Frosting: If you’d like to skip the cream cheese in the frosting, use my strawberry buttercream recipe instead. You’ll have enough for a thin layer of frosting, or you can 1.5x the recipe for a thicker layer.
Reader Comments and Reviews
Hi! I only own a bundt cake pan. Will this recipe work in a bundt cake pan? How long I bake it?
Hi Jackie, This strawberry cake batter fits nicely into a 10 cup or larger Bundt cake pan. We’re unsure of the exact bake time but it will increase due to the large amount of batter in one pan. Enjoy!
This is a delicious cake! I made this cake for my son’s birthday yesterday, and we all love it. I am a VERY inexperienced baker, and I appreciate the thoroughness with which you cover all aspects of baking. For example, the “scientific” information that you provided about why room temperature butter is necessary (and also room temperature milk, cream, egg whites, etc.), makes so much sense, but I never would have thought about that on my own. This batter was absolutely the most delicous batter I ever made, with a consistency that I had never experienced before when baking (because I had used colder ingredients). Wow!
I baked this in a bundt pan and overbaked where just a little of the top-edges while baking got a little dry. The majority of the cake was so moist and wonderful that the tiny 1/2 forkful of dryness was no biggy.
I baked in the bundt pan for 1 hour. I will change it to 55 minutes in the future.
My son wanted a buttercream frosting, so I used your strawberry buttercream recipe. Wow! What an intense and delicious strawberry flavor! (I did use your recommendation for a short cut to make the butter room temp. I remembered room temp. for my cake batter, but I forgot about it for the frosting.)
Thank you, Sally, for sharing you expertise!
I Want to create a chocolate covered strawberry cake, but I’m wondering if the strawberry flavor will come through if it’s only in the cake. The chocolate mousse frosting and maybe the chocolate ganache on top (both on this site) look amazing.any advice?
Hi Sandra, you can absolutely do that. By reducing down the strawberry puree, we find that the cake has a strong strawberry flavor that doesn’t taste artificial either. If you wanted some additional strawberry flavors, you could layer strawberry buttercream in between the layers and then use the chocolate mousse and chocolate ganache on the outside as you mention. Let us know what you try!
I’m wondering if the red food color can be added to the strawberry purée after cooking. I find that my gel food colors blend better into warm liquids.
Hi Sherry, we’ve never had an issue mixing gel food coloring into the cake batter, but you can certainly try it that way if you prefer. Let us know how it goes!
Hi! My daughter is requesting a strawberry cake with strawberry jam type filling (not buttercream) in-between the layers. Do you have a recommendation for a filling I could use with this cake? Thank you!
Hi Stefani, We haven’t tried this recipe ourselves, but this strawberry cake filling recipe looks delicious: https://www.carveyourcraving.com/strawberry-filling-for-cake/. We also enjoy spreading/swirling in some strawberry jam on top of the buttercream layers as well. Let us know what you try!
I made this for my nephew’s birthday — he requested a strawberry cake with cream cheese frosting, which I’ve never made before. I found your recipe and it was perfect! It was a quick turn around so I had to use what I had on hand, which were frozen strawberries (from fresh) and no freeze dried strawberries for the frosting. I made the reduced puree for the cake about two hours before I made the cake, and it was fine. For the frosting, I made a fresh batch of reduced pureed frozen strawberries, cooled it down while making dinner, and used it instead of milk for a very delicious spreadable strawberry cream cheese frosting. Next time, I will mix in a bit more of the reduced pureed strawberries into the frosting to make the filling. What my son and nephew liked the most, besides being an all around great tasting cake, was that it wasn’t overly sweet. The strawberry puree gave the wonderful flavor without added sugar. Thanks for a great recipe!
I have made this cake so many times that I can ALMOST measure without looking! YOUR tips are SO SPOT ON! My fellow Sally Addict, thank YOU!
This recipe is fantastic. I was wondering if it would be possible to use the freeze-dried strawberries in the cake mix as well to give it some extra strawberry flavor and a fun sprinkle effect.
Hi Zachary, we don’t recommend adding the freeze dried strawberries to the batter. We did and the taste, texture, and appearance were lacking. You could add a small splash of strawberry extract if you’d like. We’re so glad you enjoyed this recipe!
Hi! I’d like to use this recipe for a cake this Easter and would like to cut each layer in half to make 4 layers. Would this cake be too soft for that? I have enjoyed using your recipes in the past. Thanks!
Hi Ann, that should work!
Can I use strawberry extract instead of the vanilla?
Thanks.
LOVE LOVE YOUR RECIPES!!!
Hi Sandra, you could try replacing half of the vanilla extract with strawberry extract. We don’t recommend leaving the vanilla out completely. Hope you love it!
I made this cake for my daughter’s first birthday. It was delicious. I love that this recipe does not use strawberry extract. The frosting tastes amazing and is such a pretty pink! I made a single cupcake for her smash cake and put the rest of the batter in a 9×13 pan.
We’re so glad this cake was a hit, Mallory!
I’d like to try it with raspberries instead of strawberries. Any recommendations or concerns with the swap?
Hi Natalie, Raspberry puree works like a charm in this recipe! Substitute the same amount for the strawberry puree and reduce it down. You can buy freeze-dried raspberries for the buttercream — they are readily available in most grocery stores these days. Or 1.5x this raspberry frosting recipe. Let us know how it turns out!
This recipe is fantastic! I doubled the recipe and was able to make 3-6”, 3-4”, and 12 XL cupcakes. I used boxed egg whites (30grams per white) and had no issues. I did sub half of the vanilla extract with strawberry emulsion because my strawberries were not super flavorful this time of year. I tasted a cupcake tonight, and it was bursting with flavor. The sponge is not heavy at all. I will be stacking and decorating a 6”/4” 2-tier cake tomorrow. Thanks for the delicious recipe!
Hi,
Love all your cake recipes!
Any feedback on the possibility of using high quality, low sugar strawberry preserves to replace the strawberry purée in the cake batter?
I would love to be able to make this recipe without hunting for decent strawberries. Thanks!
Hi Connie! For this strawberry cake method, you really want to start with fresh berries.
Hi! I want to make this cake for my daughter’s birthday but I can’t find anywhere if this is a 6 inch cake or a bigger size?
Hi Mia, this recipe is written for 2, 9-inch rounds. See recipe notes for details on how to make this cake as a 9×13 or cupcakes. Or, for a 3 layer, 6-inch cake, you can use the batter from this strawberry cupcakes recipe. Hope it’s a hit at your daughter’s birthday!
I made this for my daughter’s birthday. It was a hit with everyone. The icing is literally the best icing I’ve ever tasted in my life. WOW. The cake is light and airy. Do refrigerate this cake. I usually do not like to have cake cold, but it’s true, it cuts much easier cold so I highly recommend it. Also, be sure to mix all of the strawberry puree in because I had some vanilla pockets that looked a little weird. Did not affect the taste at all.
I look forward to a few days of yummy strawberry cake.
We’re so glad you enjoyed this strawberry cake, Shannon!
I made this recipe into cupcakes, it made 26 and a half (perfect for taste testing!:) They came out beautifully fluffy and moist. I used some pink food coloring and the color was lovely. The only issue I had is that the strawberries, I assume because they are out of season, did not end up giving much flavor. The reduction tasted like strawberries, but once in the cake it was barely there. I’ll definitely try it again in summer.
This cake has good flavor, but I found it to be crumbly. Overall the batter looked great, very fluffy and airy and it behaved well. At 25 minutes my cakes were not fully cooked in the center and needed an extra 5 minutes of time in the oven. Also, I added 1-1/2 tsp. strawberry flavoring, without that I don’t feel that the cake would have much if any strawberry flavor, its light at best as it is. I used 9 drops of red McCormicks food coloring and the color only came to be a dusty rose pink, I’d recommend more.
Can I use all purpose flour instead of cake flour?
For best taste and texture, we highly recommend sticking with cake flour (or the homemade cake flour substitute) for this strawberry cake recipe.
I made this cake for my bro in laws gf birthday. They both said that this cake is the BEST STRAWBERRY CAKE THEY HAVE EVER TASTED!! Thank you Sally for your amazing recipes.
Hello can I make this cake in a heart shaped 8” x 3” tin please?
Thank you
Hi Marisa! We’re unsure exactly how much batter you would need for that pan. You can fill it halfway with batter and use the leftover batter for cupcakes. Bake at the same temperature. Enjoy!
Hello! I am making a small cake for my friend’s birthday, and was wondering how I should switch up the recipe for a 6x 2.75 in. Pan. Thank you so much!
Hi Indy, Our recipe for strawberry cupcakes works perfectly as a 6 inch cake. You can read more about it in our post on 6 inch cakes.
I am in love with this cake and all of your recipes that i have tried! Thank you for blessing us with your gift.Can this cake be made into a pound cake?
Hi Phoenix, turning this recipe into a pound cake would require additional recipe testing. For a loaf style cake, you could divide the batter between a few loaf pans. We’re unsure of the exact bake time though.
halved recipe and followed the modification for cupcakes. Made a dozen of delicious cupcakes!
Hello hello! To make a lemon and strawberry cake, would you recommend using the cake and frosting from this recipe as a base, or the cake and frosting from the Lemon Layer Cake recipe as a base? I’ve made the lemon cake and I liked it, but I fear adding the strawberry puree may mess up its texture or something. Let me know thanks so much for the great recipes!
Hi Samantha, We have not tried combining those two recipes into one, but you could certainly add lemon zest to this cake without making any other changes. What we would likely do is to make the lemon layer cake but use this strawberry frosting, or vice versa. Let us know what you try!
Is there a gluten-free version I could make for my daughter?
Hi Lisa, we haven’t tested this cake with gluten-free flour, but let us know if you give it a try!
Lisa, I made this cake last weekend GF and it came out GREAT! My husband and family (who do not even need to eat GF) all said it was the BEST cake they have ever eaten! (I am the one with celiac).
All I had to do was substitute the flour. I used GF King Arthur 1:1 (my favorite GF flour mix). To make it cake flour: for every cup of flour remove 2 Tbsp. and replace it with cornstarch. This recipe calls for 2 1/2 cups of flour, so I measured 2 1/2 cups of the GF King Arthur 1:1 flour mix, removed 5 Tbs. and then added 5 Tbs. of cornstarch!
All other ingredients are naturally GF! Good luck! I had a blast making this cake.
Hi! I’m excited to make this recipe for my niece who loves strawberries. I don’t usually make cream cheese frosting. Would your frosting recipe here hold up for piping decorations, or should I stick with regular buttercream? Thanks!
Hi Arial, Our strawberry buttercream recipe is stiffer and perfect for piping.
I will be making this for a birthday party this weekend! Is it okay to skip the freeze dried strawberries in the icing? We want a white icing to go with the birthday color theme.
Hi Hiba! For the best strawberry flavor, we recommend keeping the strawberry buttercream. Perhaps you could fill the cake and do a crumb coat with the strawberry buttercream, then frost the whole cake with vanilla buttercream? Let us know what you try!
Would I be able to use the pure cane sugar in this recipe with similar outcomes?
Hi Jen, pure cane sugar *should* work just fine in this recipe. The granules are a little larger so it’s possible there could be some grittiness, but it shouldn’t be an issue.
I just wanted to give you an update 🙂 I made this last night in preparation for a birthday party this weekend and it is absolutely the best tasting cake I have made to date. The pure cane sugar worked great but did darken the color of the cake slightly giving it more of a slight purple hue. Thank you so much for sharing this recipe!!
Hi, I am looking at making cake jars. Can I half this recipe and bake in smaller circular pants? Would I do the same amount of baking time?
Hi Morgan! The bake time would be shorter with smaller pans, but we’re unsure of the exact bake time.
Hey Sally, thank you for this amazing recipe <3 I have tried it last year for a friend's birthday and everyone was amazed by the strong strawberry flavor 🙂
However, my daughter is turning one-year-old by the end of this month, and since strawberry is her favorite fruit, I wanna make this cake for her my only problem is that she doesn't eat added sugar yet. So I need to make this recipe with fruits only and I was wondering if you have any recommendations for me. How can I use sugar substitutes without ruining the recipe?
Thank you in advance for your help.
Boushra
Hi Boushra, we’re so glad you love this strawberry cake recipe! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi, I was wondering if this cake would also hold up good under fondant?
Yes, you can cover this cake with fondant.
I have made thia cake several times over last few weeks and it has been falling in the center. Im using fresh soda and powder and mixing as little as possible with room temp ingredients..i don’t understand what im doing wrong . help!
Hi! I love this cake recipe in particular. I want to make it this weekend for a baby shower however the mom to be only wants vanilla cake. Can I omit the strawberry puree and have it be just as moist and fluffy? I’ve used I think almost every other vanilla cake recipe you have and this is by far my favorite cake hands down so I really wanted to use it.