Table of Contents
Grease and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk.
Sprinkle sugar over the strawberries. Bake at 180 C for 15 mins. Then at 170 C for 20 mins if baking in a 7 inch tray. You can adjust the timings to get a moist or crusty cake top. For moist top check after 30 mins.
I kept the milk the same and actually blended the strawberries, milk, and oil all together to make a puree, almost milkshake-like in texture and added it to the creamed sugar, butter, and eggs. Then I mixed in the flour just for a minute and continued to stir by hand, so as not to over-beat the batter.
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8″x2″ cake rounds with strawberry buttercream and strawberry filling. Strawberry cake with strawberry buttercream made from fresh strawberries!
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