Oh is this scrumptious! The fresh strawberries truly make this cake and the cake is so moist! It's also a lovely presentation if you need to take a summery baked good to a picnic or party!
My kids are both obsessed with fruit. My youngest mainly loves strawberries, bananas, and raisins but she'll eat them everyday! My older daughter, on the other hand, will eat bowls upon bowls of fruit if we let her. Anytime I cut up a pineapple or cantaloupe, Emma is standing right there next to me waiting for me to hand her some :) We almost always have a box of strawberries on hand, and when we have too many, we benefit by making awesome desserts like this!
My kids are both obsessed with fruit. My youngest mainly loves strawberries, bananas, and raisins but she'll eat them everyday! My older daughter, on the other hand, will eat bowls upon bowls of fruit if we let her. Anytime I cut up a pineapple or cantaloupe, Emma is standing right there next to me waiting for me to hand her some :) We almost always have a box of strawberries on hand, and when we have too many, we benefit by making awesome desserts like this!
Total Time: 1 hour, 10 minutes
Baking Time: approx. 50 minutes
Active Time: 20 minutes
Yield: 1 9-inch cake (about 10 slices)
Ingredients:
Directions:
Source: Natasha's Kitchen
Baking Time: approx. 50 minutes
Active Time: 20 minutes
Yield: 1 9-inch cake (about 10 slices)
Ingredients:
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 oz. strawberries - 6 oz. diced fine, 6 oz. sliced
- Powdered sugar, for dusting
- 12 oz. strawberries, hulled and sliced
- 1/4 cup sugar
Directions:
- Preheat oven to 350 degrees F. Butter the bottom of a 9-inch springform pan.
- In the bowl of a stand mixer, combine eggs and 1 cup sugar. Beat on high speed, about 5 minutes, until light and fluffy.
- Add sour cream, vanilla and oil. Combine on low speed until fully incorporated.
- In a medium bowl, combine flour, baking powder, and salt. Slowly incorporate these dry ingredients with the egg mixture in thirds until fully incorporated. Be careful not to over-mix.
- Pour half of the batter into the prepared pan. Even spread the 6 oz. of diced strawberries. Top with the remaining batter. Place the 6 oz. of strawberry slices on top of the batter, pressing them in gently. (Try not to get the strawberry slices too close to the edge of the pan. I noticed that the ones that were touching the pan got a little too dark.)
- Bake about 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake rest in the pan about 15 minutes before removing the outer ring. Run a sharp knife along the cake edges to loosen the ring, then transfer to a cake plate.
- To make the strawberry sauce, puree the remaining 12 oz. strawberries and 1/4 cup sugar in a blender or food processor. Store leftover sauce in the fridge for the next day's piece of strawberry cake!
- Enjoy!
Source: Natasha's Kitchen
