For the cake:
1.5 cups granulated white sugar
1/4 cup milk
1.5 teaspoons baking powder
2.5 cups all purpose flour
1/2 cup chopped strawberries (optional)
Pink food color(optional)
For the Strawberry Puree
250g strawberries – hulled and halved
1 tablespoon granulated white sugar
1 tablespoon water
For the Puree
Put the strawberries, the sugar and the water in a pan and let them come to a boil on low heat. Stir consistently to avoid the puree sticking to the pan and burning. When the strawberries have softened and the liquid has almost doubled, remove from heat. Set aside to cool.
For the cake Batter
Pre-heat your oven to 180 degrees Celsius. Grease and dust your baking tins.
In one bowl, sift together the baking powder and flour. (refer to this for the importance of sifting them together).
In a second bowl, soften your butter or margarine with your mixer or spatula. Add the sugar and mix until well incorporated.
Add your eggs one at a time to the butter mixture, until incorporated.
Add the strawberry puree to your milk.
Slowly add your flour mix and milk mixture into the butter and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cake lighter as opposed to dense. Starting and ending with flour.
Fold in the chopped strawberries into the cake batter.
Once everything is well incorporated, pour the batter into your prepared baking tin(s) and bake for 50 minutes (if baking in two tins, bake for 28-35 minutes).
Let the cake cool for at least 3hrs before icing it.