Strawberry Cake {A Scratch Recipe}

4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)

1 ½ cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender

1 teaspoon (4 g.) vanilla

2 teaspoons (8 g) strawberry extract

2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)

3 cups (342 g) cake flour

1 ¾ cups (350 g) granulated sugar

1 Tablespoon plus ½ teaspoon (14 g) baking powder

1 teaspoon (6 g) salt

¼ cup (50g) vegetable oil

1 stick (½ cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into ½ to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

Directions at mycakeschool.com

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