Instructions

1. Preheat the oven to 325 F and coat 8 x 8 (2 inch deep) square baking dish with cooking spray and line with parchment paper leaving an overhang on two sides. Lay the second piece of parchment paper on top, across the first one, leaving an overhang on the other two sides so you can take the cake out of the pan easier.
2. First, make strawberry puree. Place strawberries, lemon juice and 2 tablespoons sugar in a blender or food processor and pulse until smooth.
3. Next, beat egg whites until soft peaks form, add a dash of salt and continue beating until stiff peaks form, set aside.
4. In another bowl beat egg yolks, gradually add powdered sugar and continue beating until light and fluffy and the mixture is pale yellow.
5. Add melted butter in egg yolks and mix until combine. Then add strawberry puree, milk and vanilla and mix on low speed until combine. Mix in flour until combine, too. The batter is really thin and that’s OK. Mix in a few drops of red food coloring if desired.
6. Finally, add beaten egg whites into the mixture and using a rubber spatula or a whisk gently incorporate them. A distinct layer of fluffy lumps and clumps of egg whites should remain at the top. Do not overstir or overmix it, because egg whites should float on top when you pour the batter in baking dish.
7. Bake for 50-70 minutes or until the cake is just barely jiggly in the center, but feels firm to touch.
8. Cool the cake completely, then dust with powdered sugar and serve. Garnish with fresh strawberry if desired.