Recipe Instructions:
Ingredients
3 large eggs room temperature
1 cup (190 g) granulated white sugar
1 cup + 2 tbsp (144 g) all purpose flour
1 1/4 cup (177 g) cubed fresh strawberries cubes should be between 1/4 and 1/2 inch thick
INSTRUCTIONS
Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line the bottom and sides with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
In a large mixing bowl, add eggs and sugar. Beat on highest speed with an electric mixer (use wire whisk attachment for stand mixer) for about 8 minutes. When the mixture is ready, it should become very thick and almost white in color. It should look like it is turning into whipped cream and have the consistency of a thick sauce. See photo in post for reference. Once you stop the beaters, the egg mixture will quickly sink back down and look more liquidy and bubbly.
Add in the flour and gently fold it in with a spatula. Make sure that you fold it in gently so that you don't deflate the egg mixture too much. Scoop around the bottom of your mixing bowl with the spatula a few times to make sure there are no hidden pockets of flour that might have sunk to the bottom. Continue to fold until you no longer see any traces of flour.
Add in strawberries. Gently fold them in until evenly incorporated.
Pour batter into prepared cake pan. Bake for about 40-45 minutes (Mine was done at 45 minutes). When the cake is done, the top should be firm (this is the cookie-like crust) and light brown. A toothpick inserted should come out clean. Be careful when checking on the cake doneness because the cookie layer will crack if you insert anything thicker than a toothpick. Let cake cool before serving. Before serving, you can dust with powdered sugar. When cutting cake, use a sharp knife and be careful with the top layer as it will crack and break once you cut into it.
