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In search of Strawberry Cake recipe with no Jell-O


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I don't have anything handy right now, but I remember reading in the Cake Bible that for good strawberry flavor, freeze berries then thaw, puree, strain and then microwave the liquid (with a few drops of lemon juice added) down to about 1/3 of the original volume for good essence-of-strawberry flavor. Berenbaum said the freezing/thawing was important because it released more of the juices on a cellular level. I also remember her saying that berries frozen with sugar added was OK.

You could add in some of the strained pulp for more color in the cake itself.

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