Note from Ricardo To quickly bring your eggs to room temperature, plunge them in a bowl of hot water (not boiling) for 10 minutes. Room temperature eggs whip up more easily and will give your cake almost 50% more volume than cold eggs. To get ¾ cup (180 ml) strawberry purée, blend 1 ½ cups (210 g) fresh or thawed frozen strawberries in a blender until smooth. Strain through a sieve.
