If you’re looking for an easy cake which is light and not too sweet, then this strawberry one is for you. I found the recipe on Facebook months ago, but only recently remembered it, and finally gave it a try. While I haven’t tested it myself, I do believe you could use other fruits (like blueberries or plums) with this batter.
- 2 eggs
- 1 cup sugar
- 1 cup (300 gr.) sour cream
- 1/2 cup (120 ml.) vegetable oil
- 1 Dr. Oetker vanilla powder sachet*
- 2 cups flour
- 1 Dr. Oetker baking powder sachet**
- 1/4 teaspoon salt
- 350-400 gr. strawberries
*the original recipe uses 1 teaspoon of vanilla extract
Pre-heat your oven to 375˚F/190˚C and line a 9 inch/22 cm. cake pan with parchment paper. Make sure your strawberries are washed and hulled; cut half of them in half and the other half into cubes. Beat your eggs and sugar with an electric mixer for a few minutes on high speed, until the mixture is light and creamy. Then add your sour cream and oil (I used sunflower oil) and mix until everything is well-combined. In a separate bowl whisk your dry ingredients and then slowly add this mixture into your batter and mix until everything is smooth.
Pour half of the batter into the cake pan and then add your diced strawberries. Cover them with the remaining batter and gently press the halved strawberries into the batter in whichever pattern you like. Bake for approximately 50-55 minutes and check with a toothpick to make sure the middle is completely baked through. Allow it to cool for 15-20 minutes before you take it out of the cake pan and serve with powdered sugar. If desired, the original recipe (linked at the beginning of this post) has a strawberry syrup made out of strawberries and sugar, which you can drizzle on top of your cake slices.
All in all, it’s a minimal effort cake with a delicious strawberry aroma. The dough is fluffy and has a mildly sweet taste, so it’s great if you don’t want anything too sweet.
Until next time!