Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.
binds up all the liquids to ensure a fluffy crumb. Baking soda protects the fruit's natural color, while fueling the cake's stellar rise.
To achieve the same success in my strawberry cake, I needed to adjust the pH by either dialing back the baking soda or amping up the acidity. The former was the simplest solution, but where's the fun in that? With the latter, I saw an opportunity to tart things up with more strawberries instead.Since the success of my blackberry cake proved the recipe had the right amount of fruit purée for hydration, I knew adding more fresh strawberries would be out of the question.
Be sure to scrape the bowl and beater really well, then fold the batter a few times from the bottom up to make sure there are no unincorporated bits of butter or flour lurking in the mix. Not only will these give the cake a weird tie-dye effect, poor mixing will also prevent it from rising as it should.
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