Strawberry fields forever…


©Marievee Abad
Recipe inspired by foodiebride.

Strawberry Puree:
1.5 lbs  ripe strawberries
1tsp sugar (optional)
1 1/2 cup milk, at room temperature
4 whole eggs
3 tsp vanilla extract
3 cups pastry flour, sifted
2 cups sugar
5 tsp baking powder
2 tsp salt
2 1/2 sticks unsalted butter, at room temperature
Preheat the oven: 325˚F to 350˚F (keep in mind ovens are made differently, you may have to adjust the settings) Serving: One 2 layer – 9” round cake pan & One 2 layer – 6” round cake pan
1.Place hulled strawberries in food processor to make the purée (reserve 3/4cup for filling)
2a. Combine milk, strawberry purée, egg (beaten) & vanilla in small mixing bowl
2b. In a different mixing bowl, combine all dry ingredients and slowly add butter
3. Add dry & wet ingredients together, until evenly combined and well blended
4. Divide the batter evenly among the pans

Bake for 30 mins, or until its golden brown. Let the cakes cool down before adding the filling & frosting (you may a simple butter cream or vanilla frosting recipe).
Wine Pairing: Warre’s Otima 10 Year Old Tawny Port, $21.95, 500ml bottle at LCBO – a perfect combination  of caramel, honey and dried fruit flavours , casks-aged that gives a subtle toffee finish on the palate

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