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In a separate bowl, combine room temperature eggs, strawberry puree, vanilla, strawberry extract, pink food coloring (if desired). Blend together with a fork. In the mixing bowl for your stand mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine.
Instructions Make the reduced strawberry puree and allow it to cool completely. Preheat the oven to 350°F (177°C). Whisk the cake flour, baking powder, baking soda, and salt together. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes.
A juicy strawberry is great for eating, but it’s not necessarily great for baking! If you were to add chunks of fresh strawberries or a fresh strawberry puree without reducing it, the color of your cake would be lost along the way.
A juicy strawberry is great for eating, but it’s not necessarily great for baking! If you were to add chunks of fresh strawberries or a fresh strawberry puree without reducing it, the color of your cake would be lost along the way. Often, strawberries can turn an unappealing grayish purple color while baking.
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