How would using the sugar in mashed/puréed fruit work in cakes? Like if a strawberry cake recipe called for x amount of grams of sugar & I just mashed/puréed fresh strawberries that have x amount of grams of sugar, would the other ingredients react with the naturally occurring sugar the way it would with white sugar? Like how sugar holds in moisture or how it can react with egg whites in angel food cake to provide structure? I’m not afraid or really trying to reduce sugar so much as wanting the sugar to come with nutrients so it’s not “just sugar.”

• Reply