Many of the cooking blogs I frequent talk about cooking "seasonal meals". There is less opportunity to be seasonal in baking. After all, chocolate, vanilla and even carrot cake are good pretty much all year round, right?
With berry season upon us, I thought this strawberry cake was the perfect way to use delicious, sweet, in-seasaon strawberries in a cake recipe. It was a bit difficult to find a strawberry cake recipe that read like it would turn out well. None of my tried and true sources (The Cake Bible , America's Test Kitchen) had one. So, I turned to an internet search, and this time it yielded a beauty!
A conversation on chowhound.com pointed me to this recipe on The Baking Pan website. This recipe incorporates a strawberry puree into a light and fluffy vanilla cake. The cake is accented by a light strawberry cream frosting. The combination creates a cake that just melts in your mouth. Just to reassure you that I am not exaggerating, I will tell you that I brought this cake into the office to share with my co-workers, and more than one person used an expletive to describe how good it was!
I followed the recipe pretty much as it is published here. The only change I made was to the frosting. I found it a bit sweet for my taste so I increased the amount of softened butter to about 1 1/2 cups to up the creaminess quotient a bit.
If you love cake, and you love strawberries, this cake is a must make while the berries are at peak season freshness!
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