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Best Ever Strawberry Cake

Reviewed: Mar. 17, 2013
Mine came out awesome, but I did do some tweaking, so I gave 4 stars cause I'm not sure how it would have come out with my adjustments. Here's what I did-- first off, I cooked down the frozen strawberries for about 10-15 minutes then strained out the solids with a sieve, pressing out every precious drop of juice ( I had only about a 1/4 cup solids left to discard from about 24 oz berries) I was left with about 1/2 c strawberry reduction. I used 1/2 c whole milk, 1.5 tsp vanilla, 1.5 tsp strawberry extract, 1/4 tsp red food coloring then with the eggs... I only used the whites, and rather than blending them into the milk mixture,I beat them (at room temp) with an electric mixer/whisk attachment, till they had soft peaks and blended them in at the end, only for a short time till they were evenly blended, but not enough to chase out the air. I baked mine in a 10 inch round wilton pan that is 3 in deep, so it took about 40 minutes to cook but will be thick enough to slice through the center to fill. this is THE lightest and airiest cake I've EVER made! Beautifully pink and strawberry flavored!
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