Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
Strawberry jam could work, but I prefer to start with real strawberries.
Sanjeev
Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
Strawberry jam could work, but I prefer to start with real strawberries.