Strawberry Cake
HB-4391 · Hand-built original · American
A sour cream sponge baked with diced strawberries in the batter and halved strawberries on top.
AmericanDessert1 hr 30 minServes 10368 kcalVegetarianLow-SodiumRenal
Main ingredient: temperature
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:10quantities adjust to match
Ingredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra light olive oil (or vegetable oil)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or 1:1 Gluten Free flour*)
- 2 tsp baking powder
- 1/4 tsp salt
- 12 oz strawberries (hulled and divided (6 oz diced and 6 oz halved))
- 1 tsp powdered sugar (for dusting, optional)
- 16 oz strawberries (hulled and halved)
- 1/4 cup granulated sugar (or to taste)
Method
- Butter a 9 inch springform pan, line the base with parchment and heat the oven to 375°F.
- Dice 6 oz of the cake strawberries and halve the remaining 6 oz.
- Beat the eggs and 1 cup sugar on high speed for 5 minutes, until thick and pale.
- Mix in the sour cream, oil and vanilla on low speed until just combined.
- Whisk the flour, baking powder and salt together and add to the batter in three additions on low speed, mixing just until no dry streaks remain.
- Pour half the batter into the pan, scatter over the diced strawberries, spread the remaining batter on top and arrange the halved strawberries cut-side down, pressing lightly.
- Bake for 45 to 55 minutes, until a toothpick inserted away from a strawberry comes out clean or with a few moist crumbs.
- Cool in the pan for 15 to 20 minutes before removing the ring. Serve with the extra halved strawberries sweetened with the 1/4 cup sugar, and dust with powdered sugar if using.
Prep: 20 min · Cook: 50 min · Total: 90 min
Nutrition (per serving, where published)
368 kcalCalories
4 gProtein
51 gCarbs
16 gFat
2 gFibre
29 gSugars
91 mgSodium
44 mgCholesterol
1 servingServing