• Note: For the best results, I recommend using grams to measure the ingredients, especially the flour and strawberries. Alternatively, use the spoon and level method to measure the flour. Use a spoon to add flour to a measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in a dense cake.

Prepare the fresh strawberry puree:

• Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.

Make the strawberry cake:

• Preheat the oven to 180°C (350°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.
• Add all the dry cake ingredients to a large mixing bowl and mix until there are no lumps. Add the strawberry puree and wet cake ingredients to the bowl and fold until just combined. Be careful to not overmix the batter. Lumps in the cake batter are fine, as long as there aren't pockets of flour.
• Divide and pour the cake batter between your 2 cake pans.
• Bake the cakes for around 25-30 minutes. They're ready when you can insert a toothpick in the middle and it comes out clean. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.

To assemble the cake:

• When the cakes have completely cooled, slice off the dome of one cake. Place that cake on a serving plate.
• If you chilled your frosting, stir it a few times to make sure it’s smooth and soft. Spread or pipe around 1 cup of frosting on the cake and place the remaining cake on top.
• Spread or pipe the remaining frosting on top. Garnish with fresh strawberries or as desired.
• Store the cake in an airtight container in the fridge until serving. Allow the cake to come to room temperature 30 minutes - 1 hour before serving. Leftovers will keep in the fridge for 5 days or in the freezer (without fresh strawberries) for 1 month.