For me, a new cake flavor other than chocolate or vanilla! I love strawberries, but only berries in season at my local farm market. Using freeze-dried berries is a trick I can use to flavor cakes all year ‘round, with good results! Ingredients for a 2-layer cake: Dry: 2 ½ cups flour, sifted 2 cups sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons non-iodized salt, or 1 ¼ teaspoons Kosher salt Wet: 4 large eggs 1 ⅓ cup sour cream 1 ⅓ cup oil 1 tablespoon vanilla Flavoring: 8 ounces freeze-dried strawberries, powdered using a blender. I use a sifter after blending to remove larger strawberry chunks from the rest. I find this at my local Harris Teeter supermarket for about $4 per 8 ounces. 2-4 drops or more red food coloring for the strawberry layer 2 tablespoons cocoa for the chocolate layer For a strawberry flavored standard birthday cake recipe, use 16 ounces of the freeze-dried strawberries for either 2 layers of strawberry flavored cake or else one 13 x 9 inch sheet cake. Frosting: Use 2x my cream cheese icing recipe for the three layers Method: Preheat oven to 350 degrees. Prepare two 8” cake pans with my usual method; butter the pan first, with circular  parchment paper on top. Powder the strawberries per the above. Whisk dry ingredients to combine and reserve. Add all wet ingredients slowly to your mixer bowl and mix just to combine. Add dry ingredients and mix just to combine. Divide batter into three equal sized parts in separate bowls, about 470 grams or so each. (The plain yellow cake batter can go right into its own 8” cake pan.) Add the cocoa to its bowl and stir to combine, then pour into its own 8” cake pan. Add the powdered strawberries into its bowl, along with enough food coloring to make a difference, and pour into its own 8” cake pan. Bake at 350 degrees for 25-35 minutes and cool on racks. Remove parchment paper and assemble! I find that that chocolate layer rises the least, so I put it on top so it doesn’t get squished even more I finish with the yellow as the middle layer and the strawberry layer on the bottom. Like any cake, the layers alone may be baked a few weeks ahead of time. I double-wrap them in clear plastic wrap and freeze them.  I defrost them, then assemble.  
Neapolitan Cake w / Strawberry Layer
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