If you have them, fresh strawberries can be substituted for the frozen berries this recipe calls for.
INGREDIENTS | YIELD: 2 (9) ROUND CAKES
- 4 large eggs
- 1½ cups frozen sugar-added strawberries, thawed and puréed
- Juice of ½ lemon
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups self-rising flour
- 2 cups granulated sugar
Preheat the oven to 325°F.
Grease the bottoms of two 9 round cake pans, line with parchment paper, then grease and flour the parchment paper.
Beat the eggs in a large measuring cup or pourable bowl; whisk in puréed strawberries, lemon juice, oil, and vanilla extract.
In a separate large bowl, whisk together the flour and sugar. Whisk the liquids into the flour mixture until completely combined.
Portion batter into the prepared cake pans. Bake for 25–30 minutes until cakes spring back when lightly touched. Allow to cool in pan for 10 minutes, then remove to cooling rack until completely cooled.