I have such trouble with fresh strawberry cake, Sometimes they turn out fine, sometimes they fall. I am using a doctored Duncan Heinz recipe.
1 1/2 cups milk
1/3 cup oil
Berry extract or 2 Tbs Nestle's Quick
1 cup fresh strawberry puree
1 box pudding
1 cup flour
1/2 cup sugar (Cut back from normal recipe)
2 tsp baking powder (doubled from normal recipe)
I just made a strawberry cake all from scratch today. Comparing yours to mine, yours has a more heavy ingredients. The main differences: mine has butter instead of oil, whites only, no pudding and my cup of strawberry puree is cooked down to a half cup. Mine did not rise a whole lot, but it was sturdy and baked fairly evenly so it had a flat top.
Thanks! I will try more adjustments.
When I make my strawberry cakes I use my favourite vanilla cake recipe then add to that strawberries that have been cooked down to almost a thick syrup/paste on the stove rather than fresh strawberry puree.
When I make my strawberry cake, I use my scratch buttermilk vanilla cake (make three 8 inch layers), but before making it, I microwave 10 ounces of frozen, whole strawberries for 5 minutes, then puree them with an immersion blender, then microwave them for 2-3 minute intervals until they are reduced to a thick paste about the consistency of sour cream. Let the puree cool before blending into the batter. Produces an excellent cake. I sometime add a couple drops of red gel color just to keep the cakes a bright pink-red color.