when I add fresh fruit to a cake recipe the cake does not bake up as high, why? What can I do to make it bake up at usual when using fruit?  I don't add much liquid to compensate for the moisture in the fruit such as strawberries. thx in advance

Suggestions: Cut the fruit into smaller pieces.Try adding more flour to offset the added moisture from the fruit.and bake for a few minutes longer than usual. You could also try adding a pinch more of whatever leavening is in the cake.