Cover loosely and store at room temperature for up to 2 days. Storage information: The strawberry cake is best enjoyed the day it’s made. Ingredients: 2 eggs 3/4 cup sugar 1/4 cup oil 1 tsp vanilla 1 cup all purpose flour 1 tsp baking powder pinch of salt 1/2 cup milk 40g butter 1. Serve the strawberry cake, warm or room temperature, with the sour cream whip and a drizzle of the reserved juices. Taste and add the additional 1 tablespoon confectioners’ sugar, if desired. To make the sour cream whip: In a medium bowl, whisk together the heavy cream, sour cream, 1 tablespoon of the confectioners’ sugar, and vanilla until soft peaks form. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle the cake all over with the remaining 1 tablespoon sugar from the topping.īake the strawberry cake for 40 to 45 minutes, until the top is deeply golden brown. (Reserve for serving, if desired.) Save any leftover strawberry slices for snacking or for serving with the cake. (An offset spatula is a helpful tool here.) Distribute the strawberries over the batter in a tight, single layer, leaving behind the juices in the bowl. Transfer the batter to the prepared pan and spread evenly. Use a flexible spatula to finish mixing by hand.
Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes until LIGHT and CREAMY. In the bowl of a stand mixer fitted with the flat beater or working with an electric hand mixer in a large bowl, beat the butter, sugar, lemon zest, and nutmeg until creamy and homogenous but not necessarily light or fluffy, about 2 to 3 minutes.Īdd the eggs one at a time, beating well after each addition and scraping the bowl as needed.Īdd the sour cream and vanilla beat to combine.Īdd the flour mixture and beat until a few dry streaks remain. In a medium bowl, mix flour, baking powder, baking soda and salt. Blog Do eggs used in baking really need to be at room temperature?
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