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Strawberry Cake

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Ingredients
  

  • 1 pound fresh strawberries hulled
  • 3-3/4 cups sifted cake flour
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1-1/2 tsp salt
  • 1 cup butter
  • 2 cups granulated sugar
  • 1 3oz package strawberry Jell-O
  • 7 egg whites
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 3/4 cup milk

Instructions
 

  • First make the reduced strawberry puree and let cool completely. We recommend making this the day before.
    To make the reduced strawberry puree, puree 1 pound of strawberries in a food processor. Transfer to a sauce pan and cook over medium-low heat until its reduced by almost half. This will take 30 min or so. Puree will thicken up more once cooled. Store in an air tight container in the frig.
  • Preheat the oven to 350 degrees and grease three 8-inch cake pans.
  • Whisk together the flour, baking powder, baking soda and salt and set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter, sugar and Jell-O on high until smooth.
  • Scrape down the bowl then add the egg whites and mix on high until combined.
  • Add the sour cream and vanilla and mix until combined.
  • With the mixer on low speed, alternately add the flour mixture and the milk, starting and ending with the flour mixture. Scrape down the bowl as needed and mix until just combined.
  • Fold in 3/4 cups of the strawberry puree until combined.
  • Divide the batter evenly into the pans and bake for approximately 25 minutes or until a toothpick comes out clean with a few crumbs.