Start by pureeing 1 1/4 lb of fresh strawberries with a food processor. Place the strawberry puree into a saucepan over medium-low heat and reduce to 3/4 cup. Place the reduced puree into an airtight container and refrigerate until fully cooled. Preheat the oven to 350 degrees Fahrenheit and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with wax- or parchment-paper circles. In a medium-size bowl, place the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, then add the granulated sugar and beat on high for 2 minutes. Turn the mixer to low and add the eggs one at a time, fully incorporating after each addition. Turn the mixer to high and beat for 3 minutes.
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