This is a very beautiful cake packed with strawberries. Lightly sweet, tender, very moist, and jammed with heavenly strawberry flavor. To top it all off, the deliciously amazing strawberry syrup!
INGREDIENTS
- Strawberry Cake:
- 1/2 c. light olive oil or vegetable oil
- 2 large eggs, room temperature
- 1 c. sour cream
- 1 teaspoon vanilla extract
- 1 c. granulated sugar
- 2 teaspoons baking powder
- 12 ounces strawberries, hulled
- 2 c. all-purpose flour, (measured correctly)
- 1 teaspoon powdered sugar, for dusting, optional
- 1/4 teaspoon salt
- Strawberry Sauce:
- 1/4 c. granulated sugar, or to taste
- 16 ounces strawberries, hulled and halved
INSTRUCTIONS
Cake Prep:
Step 1: Grease a 9-inch springform pan, then line the bottom using parchment paper.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: For the cake, prepare 12 ounces of strawberries. Dice 6 ounces of the strawberries and slice the other half.
Strawberry Cake:
Step 4: Place 2 eggs and 1 c sugar in a large mixing bowl. Beat using an electric hand mixer or stand mixer for about 5 minutes on high speed until thick and light in color. Next, add 1 c. sour cream along with half c oil, and 1 teaspoon vanilla. Continue to beat on low speed until well blended.
Step 5: Place 2 c flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a small bowl. Mix well until blended. Add the flour 1/3 at a time while mixing on medium/low speed, allowing the flour to incorporate with every addition. Continue mixing until just combined, making sure not to over-mix the batter.
Step 6: Into the prepared pan, pour half of the batter, and top with 6 ounces of the diced strawberries. Top with the rest of the batter and cover the surface with the 6 ounces of halved strawberries, cut-side down. Slightly press the strawberries into the batter. Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cake to rest for about 15 to 20 minutes in the pan before taking the ring off.
Step 8: To loosen the cake from the pan, run a thin spatula around the edges of the cake. To a platter, transfer the cake and let it cool until just warm or room temperature. Before serving, dust the cake with powdered sugar if desired. Slice and generously drizzle the individual slices with the strawberry syrup. Enjoy!
Strawberry Sauce:
Step 9: Place 16 ounces of strawberries and 1/4 c sugar in a blender or food processor. Process until pureed.