Description
This Strawberry Cake is a delightful treat combining fresh strawberries with a moist batter, perfect for celebrations or a sweet snack. Its simple preparation and rich flavor make it an essential dessert for any occasion!
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
- Hull the strawberries and slice them in half.
- Combine the strawberries and 1 tablespoon of sugar in a high-powered blender and blend on high until smooth, about 30-60 seconds.
- Pour the strawberry puree into a small saucepan.
- Cook the mixture over medium heat, uncovered, for 25-45 minutes until it thickens down to about ⅔ cup, stirring constantly.
- Once thickened, transfer the reduction to a glass jar and allow it to cool to room temperature in the refrigerator.
Notes
Making the strawberry reduction in advance can enhance the flavor—consider preparing it the night before.
Ensure all dairy ingredients are at room temperature for best mixing results.
Storing the cake in an airtight container will keep it fresh longer.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg