FRENCH STRAWBERRY CAKE
The dessert trolley rolls up after a delicious French dinner. Oh, the choices! But if it’s spring almost anywhere, a slice of this delicate French strawberry cake would be an excellent pick. For the bakers among us, the ingredients will all look familiar, but it’s the way they’re put together that makes that special texture of these French single layer cakes. Combine the technique with fresh strawberries for a slice of springtime in Paris.
- ½ cup butter, 1 stick, at room temperature
- 1 cup sugar
- 2 eggs
- 1 ½ cups flour
- 1 ½ tsp vanilla
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ cup sour cream
- 2 cups strawberries, washed, patted dry and sliced
- 3 tblsp white sugar for topping
Beat together softened butter and sugar in a stand mixer, for at least 5 minutes—mixture will be pale yellow. Add in eggs, one by one, mixing well after each. Mix in vanilla. Whisk flour, baking powder and soda in bowl. Add the flour mixture alternately with the sour cream to the egg and sugar mixture, start and end with flour mixture—mix well after each addition. Using a spatula, gently fold in strawberries. Pour batter into 9” springform pan or cake pan, lined with parchment. Lightly butter sides of pan if only bottom is lined. Sprinkle the 3 tblsp of sugar over top of cake. Bake in a pre-heated 350’ oven for 40-45 minutes—a toothpick will come out clean when cake is done. Cool on rack and remove from pan.
The Kitchen Hive
