Description
The cleanup factor alone makes this method worthwhile. Traditional baking requires multiple bowls, measuring cups, and mixing implements. This streamlined approach uses one large bowl for everything, dramatically reducing post-baking kitchen restoration.
Ingredients
Scale
- 2¼ cups cake flour, sifted
- 1¾ cups granulated sugar
- ½ cup unsalted European butter, room temperature
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 9×13-inch pan.
- Prepare strawberry puree by blending fresh berries until smooth, then strain through fine mesh to remove seeds.
- In a large bowl, cream room temperature butter until light and fluffy (3-4 minutes).
- Gradually add sugar and beat for 4-5 minutes until pale and doubled in volume.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry puree.
- In separate bowl, whisk together cake flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour mixture. Mix just until combined.
- Toss diced strawberries with 1 tablespoon flour, then gently fold into batter.
- Divide batter between prepared pans and bake 25-30 minutes, until center springs back when touched.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
Room temperature storage works perfectly for 2-3 days when properly covered. Oil-based cakes stay moist longer than butter alternatives. Individual portion wrapping extends freshness and prevents entire cake from drying when accessing single pieces.
- Prep Time: 60 min
- Cook Time: 35 min