You would not believe the number of strawberry cakes I have tried. I have been searching for the perfect strawberry cake for years; something that tasted bright, and juicy. This cake is by far the best strawberry cake I have ever had.
1 1/2 cups strained pureed strawberries
1 tbsp vanilla
1 tbsp lemon juice - if the strawberries are frozen
2 1/4 cups sifted flour
1 3/4 cups white sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup dairy-free butter (Smart Balance with Flax works well)
Preheat oven to 350
Puree the strawberries and strain through a sieve (thaw the strawberries first if using frozen). Mix the strawberry puree with the eggs and vanilla.
In a separate bowl sift together the flour, sugar, baking soda, and salt.
Mix together wet and dry ingredients while beating in the butter.
Scoop into cupcake liners, bake at 350 for 12-15 minutes.
For cake: Split batter between two 9-inch cake pans, and bake at 350 for 25 minutes.
Makes 24 cupcakes, or 1 two-layer cake