I love a recipe you make all in one bowl which is quick and easy and then ends up delicious. While away in the US, I bought a home style magazine and saw this recipe. It’s perfect for the summer when we are lucky enough to get such sweet strawberries.
I used a 9″ springform tin as this cake has a very soft layer in the centre and using a smaller tin might result in the top baking and the centre not quite baking through so the result is not a very high cake but every cake doesn’t have to be high like a Victoria Sponge.
It’s worth making and needs very little other than an optional dusting of icing sugar to serve. Of course if you have an occasion, why not pile some fresh strawberries in the centre and serve with a dollop or two of fresh cream 🙂
Before you get started, there are a couple of tips I think are worth mentioning:
- Pat dry the strawberries before adding them to the batter
- It should take approx. 40 mins to bake but check with a skewer.
- Keep some strawberries aside to place on top before baking
- Use full fat sour cream, not low fat
- You can sub plain Greek Yoghurt, again full fat, for the sour cream
- I reduced the original sugar quantity and will give both below
113g butter, softened
225g caster sugar and 50g caster sugar for topping (I used 180g)
2 large eggs at room temperature
1 tsp vanilla extract
168g plain flour
1 + 1/4 tsp baking powder
1/4 tsp salt
122g full fat sour cream
350g / 400g fresh strawberries, sliced in half or 1/4 for larger ones
Preheat oven to 175C (fan oven) and lightly coat the cake tin with a cooking spray.
Using a stand mixer, beat the butter and larger amount of caster sugar until pale and fluffy. It will take 5 to 7 minutes approx.
Add the eggs, one at a time and beat well after each addition. Then add the vanilla and beat again.
Weigh the dry ingredients together and give them a little whisk to remove any lumps or you can sieve them.
Gradually add the flour mixture to the butter and egg batter alternatively with the sour cream. You will start and end with the flour mixture. Just beat enough to combine after each addition.
Remove the bowl from the stand mixer and gently fold in the strawberries to the batter mixture.
Spread the batter in the prepared cake tin and sprinkle the remaining 50g of caster sugar evenly over the top of the cake. Place the reserved strawberry pieces around the top.
Bake in the preheated oven for approx. 40 minutes. Check with a toothpick or skewer and it should come out clean.
Let the cake cool completely in the tin and then gently push the cake tin from the base to remove the sides and serve on the base.
The cake has a lovely flaky and crumbly topping with a soft centre full of delicious, sweet strawberries.
Bake with love