Strawberry Cake

Freshly Picked Strawberry Bliss Cake


2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 lb fresh strawberries

Preheat Oven to 375˚F.
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs and 1 cup sugar on high speed for 5 minutes or until light in color and thick.
Add 1 cup sour cream, 1/2 cup oil, and 1 tsp vanilla. Set the mixer on low speed and mix just until combined.
In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated.
With the mixer on med/low speed, add the flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
Pour half of the batter into a greased 9″ cake pan and spread the top evenly with a spatula.
Slice strawberries and arrange them over the top of the batter. Pour remaining batter over the top and spread evenly. Top with the remaining strawberries and place into the oven.
Bake at 375˚F for 45-55 minutes. Let the cake rest in the pan 15-20 minutes then remove the ring and cool until room temp or just warm.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes

Kcal: 280 kcal | Servings: 8 servings

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