Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium-high speed for 2 minutes until creamy. Gradually add the sugar and beat for 3-4 minutes until very light and fluffy. Scrape down the bowl.
- With the mixer on low, add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. The mixture may look slightly curdled; this is normal. Mix in the sour cream until just combined.
- Alternately add the dry ingredients and the strawberry puree to the butter mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of puree). Mix on low until just combined after each addition. Do not overmix. If using, stir in the gel food coloring.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely before frosting.
Notes
Chef's Tips:
• For the best texture, ensure all cold ingredients (eggs, sour cream, butter) are truly at room temperature before starting.
• Do not overmix the batter once the flour is added, as this develops gluten and leads to a tough cake.
• For a stunning presentation, garnish the frosted cake with fresh, whole strawberries and a sprinkle of freeze-dried strawberry powder.
Food Safety:
• Ensure eggs and dairy are fresh and properly refrigerated before use.
• Frosted cake should not sit at room temperature for more than 2 hours.