Strawberry Cake Served with Chantilly Cream or Chocolate Sirup

Sometimes, you feel like eating a piece of cake, but you don't know which flavor. My family is always buying strawberries because of my special diet for the cancer, the problem is that they spoil very quick. So, I decided to make this cake for my family though I can't eat it. I ate some fresh strawberries with plain yogurt and the rest I used for the cake.  Usually, we use strawberries to fill plain cakes or we fill cakes with strawberries marmalade, but never use them incorporated in the mixture as happens with this cake. I decided to make it this way because it gives a lovely flavor to it and result in something quite different. It is important to cook the strawberries before adding them to the flour mixture because the acidity of them will damage the cake texture.  When you are going to incorporate acid fruits to any flour cake mixture such as pineapple, strawberries, soursop, blackberries, plums and many other fruits, it is wiser to cook them for few minutes to cut the acidity. You then cool it and add it to the cake mixture at the end.  # Ingredients needed to make this cake: - self raising flour - 1 spoon of baking powder - 5 eggs - 250 grams of butter - 450 grams of sugar - 1 spoon of vanilla esence - orange rind - 3 cups of strawberries - 250cc of milk or water plus 4 spoons of milk - natural red dye, optional   # Preparation of cake: - Clean the strawberries removing the leaves and use a clean and dump cloth to remove any dirt. Don't wash them. - Cut them in small pieces and place in a small pan - Add 50 grams of sugar - Place on the fire and cook for 10 minutes moving them with a spoon. Don't add water. Cool and set aside    - In a bowl place the sugar, butter and the vanilla esence and mix well   - Add the 5 eggs one by one and the orange rind, mix well   - Add the flour, milk and the baking powder and mix well  - Finally add the strawberries you cooked and 5 drops of the red dye. Remember that they must be at room temperature   - Cook in the oven at 180°C for 45 minutes  - Cool the cake before adding the chantilli cream and fresh strawberries. You can decorate it with chocolate sirop as well    All images are my property. Captured with a Redmi 7.