Easy Strawberry Cake Delight (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 large eggs, room temperature
02 -
1 cup granulated sugar
03 -
1 cup sour cream
04 -
1/2 cup light olive oil or vegetable oil
05 -
1 tsp vanilla extract
06 -
2 cups all-purpose flour, measured correctly
07 -
2 tsp baking powder
08 -
1/4 tsp salt
09 -
12 oz strawberries, hulled
10 -
1 tsp powdered sugar, for dusting (optional)
→ Strawberry Sauce Ingredients
11 -
16 oz strawberries, hulled and halved
12 -
1/4 cup granulated sugar, or to taste
# Instructions:
01 -
Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat the oven to 375˚F. Prepare the strawberries for the cake: dice 6 oz of strawberries and slice the remaining 6 oz into halves.
02 -
In a large mixing bowl, using an electric hand mixer or stand mixer, beat together the eggs and 1 cup sugar on high speed for 5 minutes until light in color and thick. Add the sour cream, oil, and vanilla extract, and beat on low speed until well combined.
03 -
In a separate bowl, whisk together the flour, baking powder, and salt until well combined. With the mixer on medium-low speed, gradually add the dry ingredients to the batter in thirds, letting it incorporate fully after each addition. Mix until just combined, being careful not to over-mix.
04 -
Pour half of the batter into the prepared pan. Layer the diced strawberries evenly on top, then spread the remaining batter over the strawberries. Arrange the halved strawberries, cut-side-down, on the surface of the batter, pressing them gently into the mixture.
05 -
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 15-20 minutes before loosening the edges with a spatula and removing the springform ring.
06 -
Transfer the cake to a serving platter and allow it to cool until just warm or room temperature. Dust with powdered sugar if desired and serve slices with a drizzle of strawberry syrup.