Easy Strawberry Cake
Warm slices of this richly delicious moist and fluffy cake will fill your tummy and make you smile at the same time.
Servings: 8
Calories:
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.