The Perfect Strawberry Cake

 The Perfect Strawberry Cake

I always bake a cake for Valentine’s Day. I have for as long as I can remember so this year was no different. The problem is that I’m pretty sure I have made them all, so it was tough coming up with something different this year. I didn’t want a heavy cake. I wanted something sweet and moist with tons of flavor. This cake was the perfect choice. Simple to make and tons of strawberry flavor in every bite. And talk about moist….oh my goodness this is a moist cake. So moist in fact you will think it has pudding in the middle!  

The Perfect Strawberry Cake

2 large eggs
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour 
2 teaspoons baking powder
1/4 teaspoon salt
1 lb. strawberries, hulled
powdered sugar to dust the top 

Strawberry sauce, see below, optional 

Preheat the oven to 350 degrees. Butter a 9-inch spring form pan and line the bottom with parchment paper. 

 

Divide the pound of strawberries in half. Dice the first half and set aside. Then slice the second half into halves.

  

In a large mixing bowl, beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick. Add in sour cream, oil, and vanilla and beat on low speed until well combined.

In a small bowl, whisk together the flour*, baking powder and salt until combined. Begin adding dry flour mixture to your wet batter about a third at a time, mixing on low after each until well combined.

Pour half of the batter into prepared pan. Top with the diced strawberries. Then spread the remaining cake batter on top.

 

Next, add the sliced strawberries on top, cut side down. Press the berries lightly into the batter. 

 

Bake at 350 for about 50 minutes or until a toothpick inserted into center comes out clean. If cake starts to get too brown before done, lay a piece of aluminum foil on top. Let cake rest in pan 15-20 min to room temperature, then run a thin spatula around the edges before removing the outer ring. 

 

Dust entire cake generously with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.

Strawberry Syrup 

16 oz  strawberries, hulled and halved
1/4 cup sugar

Puree the strawberries with sugar in a blender until smooth. Pour over cake.

 
*To measure the flour for this cake correctly it is important that you scoop the flour into your measuring cup and then scrape off the top with a knife. Do not dip your cup in to get the flour or you will add too much. Make sure you scoop it out into your cup with a spoon.

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