Description
This Strawberry Cake is a delightful treat that combines fresh strawberries with a soft, buttery cake. Perfect for any celebration, it’s easy to prepare and sure to impress with its wonderful flavor.
Ingredients
Scale
- 1 pound strawberries ((1 pint, 2 cups))
- 1 Tablespoon granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup salted butter ((softened))
- 1 ¼ cup granulated sugar
- strawberry reduction ((about ⅔ cup))
- ¼ cup sour cream ((room temperature))
- ¼ cup whole milk ((room temperature))
- 2 eggs ((room temperature))
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the strawberry reduction by hulling and halving the strawberries, blending them with sugar, and cooking until thickened.
- Allow the strawberry reduction to cool to room temperature.
- Preheat the oven to 350°F (177°C) and prepare your baking pan with parchment and grease.
- Mix dry ingredients: flour, baking soda, baking powder, and sea salt in a bowl.
- Cream together butter and sugar for 1 minute, then add eggs and vanilla, beating for 1 additional minute.
- Incorporate the sour cream, milk, and prepared strawberry reduction into the mixture.
- Gently mix in dry ingredients until smooth, then spread the batter in the pan.
- Bake for 35-40 minutes, testing for doneness with a toothpick, and let cool completely on a wire rack.
- Once cooled, decorate with strawberry frosting and serve.
Notes
Make the strawberry reduction a day in advance for a better flavor.
Ensure all liquids like sour cream and milk are at room temperature for a smooth batter.
Adding a couple drops of pink gel food coloring can enhance the cake’s appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg