For the cake:
1/2 c. Strawberry purée
1 1/2 c. All-purpose flour
1 t. Baking powder
1 t. Ground cardamom
1/4 t. Salt
1/2 c. Butter
1 c. Sugar
1/4 c. Milk
1 t. Vanilla extract
Preheat oven to 375 degrees F. Grease and flour two 8 or 9 inch round cake pans. Set aside.
In a medium bowl sift flour, baking powder, salt and cardamom powder. Set aside.
In the bowl of a stand mixer fitted with paddle attachment beat butter until light and pale. Add in sugar and continue beating on medium speed. Add milk, vanilla and eggs one at a time. Mix until incorporated. Mixture will be lumpy.
Add in flour mixture a little at a time and continue beating until all flour mixture has been added.
Add in strawberry puree and mix until incorporated and batter is smooth.
Pour batter evenly into prepared pans.
Bake 16-18 minutes or until tester comes out clean. Cool in pans 10 minutes. Turn cakes out onto wire rack to complete cooling.