Double-Strawberry Cake
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"This came out great—the recipe has many excellent tips and directions. Best quote from a consumer of my cake was, “The strawberry flavor goes boom!” It really does pop. The combination of crushed freeze-dried and puréed fresh strawberries works." - Verified Serious Eater

This pale-pink layer cake is made from both fresh strawberry purée and freeze-dried strawberries pulverized into a fine powder. That double whammy gives the cake an all-natural flavor and color, without interfering with its light and fluffy crumb. You can finish it with anything from Swiss buttercream to strawberry whipped cream, but we love it best with tangy cream cheese frosting to highlight the tart strawberries.

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