Ingredients and Weight:
- Cake flour: 2 cups (240 grams)
- Butter: 1 cup (227 grams)
- Sugar: 1 1/2 cups (340 grams)
- Eggs: 4 large
- Strawberry puree: 1/2 cup (120 grams)
- Fresh strawberries: 1 pint (about 2 cups)
- Vanilla extract: 1 teaspoon
Preparation Time:
- Preparation Time: 1 hour 30 minutes (including baking time)
- Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cake flour and butter. Mix until well-combined and crumbly.
- Add sugar and eggs, one at a time, mixing well after each addition.
- Stir in strawberry puree and vanilla extract.
- Pour the mixture into a greased and floured cake pan.
- Arrange fresh strawberries on top of the cake mixture.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Nutritional Information:
(Please note that the nutritional information may vary depending on the exact ingredients used.)
- Calories: Approx. 450 calories per serving (based on a small piece of the cake)
Dish Characteristics:
- Rich and moist cake with a fruity strawberry flavor.
- The combination of fresh strawberries and strawberry puree gives the cake a unique and appealing taste.
- Perfect for an American palette, offering a sweet and indulgent dessert experience.
User Comments:
- "The strawberry flavor was amazing! The fresh strawberries on top added a nice touch."
- "This was a delicious cake filling. The texture was moist and the flavor was spot on."
- "I loved the combination of fresh fruit and the strawberry puree in the cake. It was a great dessert."
Special Precautions and Tips:
- Ensure that all ingredients are fresh to achieve the best flavor and texture.
- Use a good-quality vanilla extract for enhanced flavor.
- Check the cake frequently during baking to ensure it doesn't overcook.
- Allow the cake to cool completely before slicing, as this will ensure a clean slice and prevent the filling from leaking out.
