Recipe Tips
Use bright red ripe strawberries for maximum flavor.
Cut strawberries into small pieces so they won’t sink to the bottom of the cake. I also like to toss the strawberry pieces into a little flour (1-2 tablespoons) to prevent sinkage as well.
If using frozen strawberries, before adding them to the batter, make sure to thaw, drain well, and blot them dry with a paper towel to remove the extra water.
I recommend using a 9-inch springform pan because it makes it super easy to pop the cake out for slicing.
Oriana Romero
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