Fresh strawberry cake

How to make a light and fluffy strawberry cake !

Ingredients

112 grams or 1/2 cup unsalted butter at room temperature
200 grams or 1 cup granulated sugar
2 eggs at room temperature
190 grams or 1 1/2 cups all purpose flour or maida
1 teaspoon baking powder
1/4 teaspoon salt
60 ml or 1/4 cup milk at room temperature
225 ml or 3/4 cup plus 2 tablespoons strawberry puree from about 300 grams of strawberries
1 tsp vanilla extract

Instructions

Preheat your oven to 180 C / 350 F.
Butter and flour a 8 inch square pan . Line the bottom with parchment paper (optional)
Blend the strawberries and mix with the milk in a glass or bowl. Keep aside.
In another bowl , whisk together the flour, baking powder and salt. Keep aside.
In a large bowl, using a wooden spoon or electric mixer, beat the butter and sugar until light and fluffy.
Add the eggs , one by one , and beat well until each is incorporated .
Beat in the vanilla.
Beat in half the flour mixture and then half the strawberry milk mixture . Scrape the sides of the bowl.
Beat in the remaining flour mixture and then the remaining strawberry milk mixture . Beat only until incorporated.
Pour batter into prepared pan and smoothen the top.
Bake for 25 - 32 minutes until the top springs back when pressed . The edges of the cake will be coming away from the pan and a toothpick inserted in the centre will come out clean.
Cool in pan for 5 minutes, then transfer cake to a wire rack and cool completely

Notes

The cake can be stored in an airtight container for 3 -5 days.
This recipe can be doubled.
This recipe can be baked in two 6 inch round pans or one 9 inch round pan. Double the recipe can be baked in a 9 x 13 inch pan . The recipe yields 12 cupcakes.
To puree strawberries, just blend in food processor or mixer. You can sieve it if you wish but you can use as is.
If using frozen berries, do thaw and discard excess liquid before using.
The colour of the cake is determined by the colour of the berries used !
My measuring cup is 240 ml