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This strawberry cake transforms ordinary moments into delightful celebrations. Each bite combines the perfect balance of moist, vanilla-infused cake with bursts of fresh strawberries, creating a dessert that feels both nostalgic and special without being overly complex.
I first made this cake for my daughter's spring birthday when she requested something "pink but not too sweet." It's since become our family's go-to celebration cake, particularly during strawberry season when we return from berry picking with more fruit than we know what to do with.
Ingredients
- Eggs: At room temperature ensure better volume and a lighter texture
- Sour cream: Creates an incredibly moist crumb that stays fresh for days
- Light olive oil: Keeps the cake tender without adding any competing flavors
- Vanilla extract: Enhances the natural sweetness of the strawberries
- All purpose flour: Provides the perfect structure without becoming too dense
- Baking powder: Gives just the right amount of lift for a tender cake
- Salt: Balances the sweetness and enhances all the flavors
- Fresh strawberries: Work best as they retain their shape during baking
- Powdered sugar: Adds a beautiful finishing touch without extra sweetness
Step-by-Step Instructions
- Prepare Your Pan:
- Butter your springform pan thoroughly, making sure to get into all the corners. The parchment circle on the bottom is crucial for easy release later. While your oven preheats, take time to properly prepare your strawberries by hulling them completely to avoid any tough bits in the finished cake.
- Mix The Base:
- The five minute beating of eggs and sugar is non negotiable. This creates the air structure that makes your cake light rather than dense. You'll notice the mixture changing from transparent yellow to a pale, thick consistency that falls in ribbons from the beater.
- Add Wet Ingredients:
- Combine the sour cream, oil, and vanilla at low speed to preserve the air bubbles you've worked to create. The mixture might look slightly curdled at this stage, but don't worry this is completely normal and will smooth out when the flour is added.
- Incorporate Dry Ingredients:
- Adding flour in portions allows it to incorporate evenly without developing too much gluten. Watch carefully and stop mixing the moment everything is combined. Overmixing at this stage will result in a tough cake rather than a tender one.
- Layer and Bake:
- The genius of this cake is in the layering. By sandwiching diced strawberries in the middle and placing halved berries on top, you get fruit in every bite plus a beautiful presentation. Press the top berries just slightly into the batter so they don't roll off but remain visible after baking.
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My family's favorite part is always the slightly caramelized edges where the strawberry juice has seeped into the cake batter during baking. I've caught my husband more than once stealing these edge pieces when he thinks no one is looking.
Storage Instructions
This cake stays remarkably moist thanks to the oil and sour cream base. Store it covered at room temperature for up to 2 days for the best flavor and texture. If you need to keep it longer, refrigerate for up to 5 days, but bring slices to room temperature before serving for the best flavor. I don't recommend freezing this particular cake as the fresh strawberries can become watery when thawed.
Seasonal Variations
While strawberries are the star of this recipe, you can adapt it throughout the year using different fruits. In late summer, try peaches or plums cut into thin slices. During fall, pears or apples work beautifully if you first toss them with a bit of cinnamon. For winter, frozen berries can be used, though they'll bleed more color into the batter which creates a pretty marbled effect.
Serving Suggestions
This versatile cake works as both a casual breakfast treat with coffee or as an elegant dessert. For breakfast or brunch, serve it plain or with a dollop of yogurt. For dessert, take it to the next level with lightly sweetened whipped cream or vanilla ice cream. The optional strawberry sauce adds wonderful moisture and intensity, especially when the berries aren't at their peak sweetness.
Frequently Asked Questions
- → How do I measure the flour correctly?
To measure flour correctly, spoon it into the measuring cup and level it off with a flat edge. Avoid packing the flour into the cup to prevent a dense cake.
- → Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw and drain them thoroughly before adding to the cake to prevent excess moisture.
- → What is the best way to prepare the strawberries?
Dice half of the strawberries for the cake interior and slice the other half into halves for the topping. This ensures an even distribution of berries throughout.
- → Can I replace sour cream with another ingredient?
You can substitute sour cream with plain Greek yogurt or buttermilk for a similar result. These alternatives maintain the cake's tenderness and moisture.
- → How do I know when the cake is baked through?
The cake is ready when a toothpick inserted into the center emerges clean or with a few crumbs. Be cautious not to overbake.