I have been searching for a good Strawberry Cake recipe and really would like it to be made from scratch; no jello, box mix, strawberry extract, etc, but if a recipe is HIGHLY suggested using the above ingredients over a made from scratch...then I will take that into consideration. I am planning to do my daughters baby shower cake of 2 tiers (12" & 8") and want a moist, medium density cake with noticeable strawberry flavor. Along side of seeing the Strawberry Cake recipes on this site, I found the recipe listed below (or you can go to http://www.jasonandshawnda.com/foodiebride/archives/108
and would really appreciate your experienced and professional input. Again, if you have a HIGHLY suggested Strawberry Cake recipe, please send it my way 
Fresh Strawberry Cake
Ingredients
For the strawberry puree:◦24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
◦1-2 tsp sugar (optional)
◦(see Cooked Puree below for alternate strawberry puree method)
For the cake:◦1/4-1/2 cup milk, at room temperature
◦6 large egg whites, room temperature (4 whole eggs can be substituted))
◦2 tsp vanilla extract
◦2 1/4 cup cake flour, sifted
◦1 3/4 cup sugar
◦4 tsp baking powder
◦1 tsp salt
◦12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions
1.If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard (see Cooked Puree method below for alternate use of the liquid).
2.If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
3.Place strawberries in a food processor or blender and puree.
4.Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from below, you will only use 1/2 cup puree.)
5.Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon.
6.Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
7.In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
8.Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
9.Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
10.Divide the batter evenly among the pans and smooth tops.
11.Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Notes
Yields: 1 2-layer cake (8 or 9 inches) or 24 cupcakes
Cooked Puree
For the strawberry puree, Ive found that cooking the strawberries down gives the cake a more vibrant color (see the cupcake picture above) and a stronger strawberry flavor. To do this using fresh strawberries, rough chop the strawberries, toss with sugar, and let sit for an hour or so until nice and juicy. Add 1/4 cup water and then simmer in a small sauce pan for 15-20 minutes, until the berries are very soft.
To do this using frozen strawberries, place the thawed berries and any accumulated juices into a small sauce pan and then simmer 15-20 minutes, until the berries are very soft.
Pour into a fine strainer set over a bowl. With a rubber spatula or spoon, scrape and press the strawberries through the strainer until all of the juice is in the bowl and youre only left with the juiceless pulp (dont rush this step its important). Discard the pulp and transfer the juice back to the sauce pan. Reduce the liquid down to 1/2 cup and cool. Proceed with the recipe, using 1/2 cup of milk.
and would really appreciate your experienced and professional input. Again, if you have a HIGHLY suggested Strawberry Cake recipe, please send it my way Fresh Strawberry Cake
Ingredients
For the strawberry puree:◦24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
◦1-2 tsp sugar (optional)
◦(see Cooked Puree below for alternate strawberry puree method)
For the cake:◦1/4-1/2 cup milk, at room temperature
◦6 large egg whites, room temperature (4 whole eggs can be substituted))
◦2 tsp vanilla extract
◦2 1/4 cup cake flour, sifted
◦1 3/4 cup sugar
◦4 tsp baking powder
◦1 tsp salt
◦12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions
1.If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard (see Cooked Puree method below for alternate use of the liquid).
2.If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
3.Place strawberries in a food processor or blender and puree.
4.Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from below, you will only use 1/2 cup puree.)
5.Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon.
6.Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
7.In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
8.Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
9.Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
10.Divide the batter evenly among the pans and smooth tops.
11.Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Notes
Yields: 1 2-layer cake (8 or 9 inches) or 24 cupcakes
Cooked Puree
For the strawberry puree, Ive found that cooking the strawberries down gives the cake a more vibrant color (see the cupcake picture above) and a stronger strawberry flavor. To do this using fresh strawberries, rough chop the strawberries, toss with sugar, and let sit for an hour or so until nice and juicy. Add 1/4 cup water and then simmer in a small sauce pan for 15-20 minutes, until the berries are very soft.
To do this using frozen strawberries, place the thawed berries and any accumulated juices into a small sauce pan and then simmer 15-20 minutes, until the berries are very soft.
Pour into a fine strainer set over a bowl. With a rubber spatula or spoon, scrape and press the strawberries through the strainer until all of the juice is in the bowl and youre only left with the juiceless pulp (dont rush this step its important). Discard the pulp and transfer the juice back to the sauce pan. Reduce the liquid down to 1/2 cup and cool. Proceed with the recipe, using 1/2 cup of milk.
