Warm juicy fresh from the market strawberries layered in moist fluffy cake ia a seasonal must try for a perfect summer treat. Next time you find yourself standing in your produce department or farmers market surrounded by the sweet aroma of strawberries, grab a buggy full and treat yourself and family to one of natures truly dynamic treats. This is a wonderful weekend bake recipe to give the house that homecoming feeling and to give the snack table a mouthwatering option that will awaken your appetite with temptation and desire.
Watch the video and follow the instructions below to have this easy strawberry cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.
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In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.
Pour half of the batter in the spring pan. Layer with quartered strawberries.
Add the remaining batter. Place the strawberry halves on top.
Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.
Dust with powdered sugar
Serve & enjoy!
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Easy Strawberry Cake
Equipment
- 9" springform pan
Ingredients
- 1 lb Strawberries rinsed & remove the stems
Wet
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- ½ cup canola or vegetable oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs room temperature
Dry
- 2 cup all-purpose flour
- 2 tbsp cornstarch
- 4 tsp baking powder
- ½ tsp salt
Instructions
- Remove the stems and clean the strawberries. Cut ½ lb of them into quarters and the other ½ lb into halves. Set aside.
- Preheat the oven to 375°F. Place parchment paper on the bottom of the spring pan. Grease with butter or cooking spray around the edges.
- In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.
- Pour half of the batter in the spring pan. Layer with quartered strawberries. Add the remaining batter. Place the strawberry halves on top.
- Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.
- Sprinkle with powdered sugar. Serve with fresh strawberries, ice cream or cool whip.