#brunchoutfit

#springrecipe #lemon8challenge For the strawberry puree 1 pound of strawberries And for the cake 295grams of cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1 and 3/4 cups (350g) granula