Strawberry Cake

This cake is light and fluffy and full of strawberry! Lot's of strawberry cakes call for jello packets and usually are really dense. Which is good sometimes. My sister has a strawberry cake recipe that is super dense and super delicious. We had her make it for our wedding cake and I've made it several times since then. But sometimes you don't want something heavy. Especially in the summer when it's over 100 degrees and the A/C is struggling and you're sweating because you've got the oven going on an already stupidly hot day. So I wanted to make a cake that was light and fluffy and still every bit of strawberry. No compromising on flavor. Let's make Strawberry Cake together...

In very large bowl you'll need 2 1/2 cups flour, 2 cups sugar, 15 grams freeze dried straberries (blended into a powder) 1 tsp salt, 3 tsp baking powder.
If you don't want to blend the strawberries you could just put them in a sandwich bag and crush them by hand, just try to get them as fine as possible.

Whisk together

In a large measuring cup get together 1 cup milk, 1/2 cup vegetable oil, 1 T vanilla and 2 eggs

Whisk well

Pour it over your dry ingredients

Mix it all together

Lastly, stir in 1 cup of water

Pour it evenly into parchment lined cake pans

Bake at 350 
3 six inch pans for 25-30 minutes
2 eight inch pans for 20-25 minutes
a sheet pan for 20 minutes
or cupcake tins for 18 minutes

Let them cool for 5 minutes. But, while they're still warm take them out of their pans and wrap them in plastic wrap and pop them in the freezer to cool completely. (you only need to do this for cake pans, not a sheet pan or cupcakes)

Layer and cover them in frosting! Check out this post for tips on frosting your cake!

​​Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.

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