Instructions

1. Prepare the Strawberry Puree:
   • Blend the fresh strawberries until smooth.
   • Tip: To intensify the flavour, you can simmer the puree in a saucepan over medium-low heat until it reduces by half. Let it cool completely before using.
2. Prep the Oven and Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two or three 8-inch or 9-inch round cake pans.
3. Cream Butter and Sugar:
   • Using a stand or hand mixer, beat the softened butter and granulated sugar together for 3–5 minutes until pale and fluffy.
4. Add Liquid Ingredients:
   • Gradually beat in the egg whites one at a time.
   • Mix in the vanilla extract, strawberry puree, and milk until combined.
5. Combine Dry and Wet Ingredients:
   • Sift together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—do not over-mix.
6. Bake:
   • Divide the batter evenly between the prepared pans.
   • Bake for 25–35 minutes or until a toothpick inserted in the centre comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting and Assemble:
   • Beat the butter until creamy. Add the strawberry powder, powdered sugar, and a splash of milk.
   • Frost the cooled cake layers and decorate with extra fresh strawberry slices.