Virginia had an incredibly rainy spring season and because of this, I never got to pick local strawberries. As I type, we are one day into summer and the rain is still coming down. Currently, this area is under a flood warning and I’m about to invest in a houseboat. I’m so ready for some sunshine!!
Last weekend, I baked mini strawberry cakes for Father’s Day and they were bursting with sweet berry flavor. I made homemade whipped cream to dollop on top, which made these reminiscent of strawberry shortcake. Give them a try for Fourth of July- the red berries look patriotic. (You could even toss in blueberries for a red, white and blue themed dessert).
Strawberry Cake- Recipe from Natasha’s Kitchen
• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 12 oz strawberries
• Powdered sugar (to dust the top)
• Whipped Cream
1. Grease a 9-inch springform Pan or two mini pans and Preheat oven to 375˚F.
2. Prepare strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
3. In a large mixing bowl, using a hand or stand mixer, beat together 2 eggs with 1 cup sugar on high speed until light in color and thick in consistency.
4. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
5. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour blend with each addition and continue mixing just until well combined. Do not overmix!
6. Pour half of the batter into prepared pan/pans. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes, or until a toothpick inserted into center comes out clean. If making mini cakes, it may take less time, however mine took 50 minutes. Let cake rest in pan 15 minutes then remove ring and cool.
7. To serve, dust with powdered sugar and top with whipped cream.
This strawberry cake is moist and light and makes a terrific dessert for the warm weather. What are your favorite treats to make in the summertime? I tend to gravitate toward grilled foods and fresh dishes that utilize produce from the farmers market.
As you may have noticed- my blogging has been a little scattered. Now that I’m off for summer break I have more time to dedicate to posts. I am also, on a quest to healthier living so I haven’t been baking as frequently. I am excited to focus on wholesome delicious foods and other inspiring (to me) projects.
Thanks for reading! xo