This is a big cake. A big cake with flavor! I actually prefer making this recipe in three pans. And being the sucker for layer cakes that I am, I love that it is three perfect layers of strawberry bliss. Every frosting complements it—chocolate, vanilla, cream cheese—but my favorite topping is whipped cream!
4 large eggs, separated, at room temperature
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon good-quality vanilla extract
½ teaspoon almond extract
3 cups plus 2 tablespoons flour
½ teaspoon salt
2 teaspoons baking powder
⅔ cup strawberry puree (blend 1 cup thawed frozen berries and 1 or 2 tablespoons water)
2 cups fresh strawberries, diced
1. Set a rack in the center of the oven, then preheat the oven to 350°F. Prepare three 8-inch round cake pans as directed.
2. In a standing mixer, using the whisk attachment, beat the egg whites until soft peaks form, about 3 minutes. Add 1 cup of sugar, 1 tablespoon at a time, whipping to maintain soft peaks. Transfer the egg white mixture into a large bowl (it will be about 5 cups in volume) and set it aside. Clean the mixer bowl.
3. Change to the paddle attachment and use the mixer to cream the butter and 1 cup of sugar at medium speed until fluffy, about 2 minutes. Add the vanilla and almond and mix to combine. Add the egg yolks one at a time, beating after each addition.
4. Sift together 3 cups of the flour, the salt, and the baking powder into a medium bowl.
5. Add one-third of the flour mixture to the batter and mix to combine, followed by half of the strawberry puree, half the remaining flour mixture, the remaining strawberry puree, and the remaining flour mixture, mixing after each addition. The batter will be thick.
6. Using a spatula, fold in the egg whites.
7. In a large bowl, coat the diced strawberries with the remaining 2 tablespoons of flour. Using a spatula, gently fold them into the batter.
8. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. (If you use two 8-inch cake pans, bake for 45 to 50 minutes.) Let pans cool for 5 to 10 minutes. Carefully remove the cakes and set them on wire racks until they reach room temperature.