Ingredients
The following ingredients have 10 Servings
- 4 large egg whites, ((save yolks for later))
- 1 cup granulated sugar
- 1 cup (226g) butter
- 1 cup granulated sugar, (for separate step)
- 1 tablespoon vanilla
- ½ teaspoon almond extract
- 4 large egg yolks
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup strawberry puree (1 cup thawed frozen strawberry & 1-2 tbsp water in blender)
- 2 -3 cups dices fresh strawberries, (or thawed strawberries)
Instruction
- Heat oven to 350°F. Prepare three 8-in round cake pans.
- Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
- Without fully cleaning the mixer bowl, cream room temperature butter and 1 cup sugar until fluffy. Add in vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
- Sift together 3 cups flour, baking powder, and salt.
- Alternatively add flour mixture and ⅓ strawberry puree to batter until fully combined. (Flour, ⅓ cup puree, flour, ⅓ cup puree, flour) Batter will be thick. You should have ⅓ cup puree LEFT OVER. (This will be brushed on cake later)
- Fold in egg whites.
- Gently add diced strawberries to batter. (I used 2 cups but think 3 cups would also be delicious.)
- Pour batter into prepared pans and bake for 32-36 minutes, or until a toothpick inserted into the center comes out with no wet batter. (crumbs are ok!) If using two 8-in cake pans, bake for 38-42 minutes.
- Remove cakes from over and use a pastry brush to spread remaining strawberry puree over warm cakes.
- Cool until ready to assemble cakes.
