How to Make Strawberry Cake With Real Fruit (and No Jell-O)

Two forms of strawberries give this layer cake beautiful color and natural flavor.

Unlike fresh, frozen, or dried fruit, freeze-dried fruit has no moisture content at all, giving it a concentrated flavor, color, and acidity. Because they're crisp and dry, the freeze-dried strawberries can be ground into a fine powder with the cake flour for even distribution.

I started small, working my way up from half an ounce to a full three ounces of freeze-dried strawberries to see how my cake would behave. The sweet spot turned out to be two and a quarter ounces, which gives the batter enough additional acidity to react with the soda for a super-fluffy crumb and vibrant color, as well as an amazing boost to the flavor.

Be sure to scrape the bowl and beater really well, then fold the batter a few times from the bottom up to make sure there are no unincorporated bits of butter or flour lurking in the mix. Not only will these give the cake a weird tie-dye effect, poor mixing will also prevent it from rising as it should., but it's especially crucial for acidic batters, which can easily discolor in the wrong type of pan.

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