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strawberry cake by

9-inch springform pan Use room temperature eggs – To bring eggs to room temperature quickly, place cold eggs into a bowl of warm water (not hot) for 5-7 minutes, then dry with paper towels and use in the recipe. Do not over-mix batter – Once the flour is incorporated, stop mixing or the cake can become dense. Measure flour correctly – spoon it into a dry ingredients measuring cup and scrape off the top with a straight edge. Why? Pushing your measuring cup into the flour bin can result in up to 25% more compacted flour. Watch our easy video tutorial on how to measure correctly.

Ingredients

Strawberry Cake Ingredients:
2 large eggs room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour (*measured correctly)
2 tsp baking powder
1/4 tsp salt
12 oz strawberries hulled
1 tsp powdered sugar for dusting, optional
Strawberry Sauce Ingredients:
16 oz strawberries hulled and halved
1/4 cup granulated sugar or to taste
US Customary - Metric

Instructions

Cake Prep:
Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
How to Make Easy Strawberry Cake:
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix.
Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries (cut-side-down), pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
Run a thin spatula around cake edges to loosen from pan. then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.
How to Make Strawberry Sauce:
While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.

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