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Preparation Time : 10
Cook Time : 50
Total Time : 60
Chopped Fresh Strawberry 1 cups
Sliced Fresh Strawberry 1/2 cups
Refined Flour 1 cups
Sugar 1/2 cups
Sour Cream 1/2 cups
Sprig Natural Boubon Vanilla 1 tsp
Olive Oil 1/4 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1 pinch
For Strawberry Sauce:Sugar 1/4 cups
Chopped Strawberries 1 cups
In a large mixing bowl, using an electric hand mixer, beat egg with sugar on high speed for 5 minutes or until light in color and thick.
Add sour cream, oil, vanilla and beat on low speed until well combined.
In a small bowl, whisk together: flour, baking powder, baking soda and salt until well incorporated. mix the dry ingredients into the wet ingredients in small batches and mix with the help of spatula.
Pour half of the batter into greased cake mould. Top with choppes strawberries then spread remaining batter over the top. Cover the surface with 6 halved strawberries, cut-side-down, pressing them down just slightly into the batter.
Bake at 180 degrees in a preheated oven for 45-50 minutes, or until a toothpick inserted into center comes out clean without wet cake batter.
While the cake is baking, make the strawberry sauce: In a blender or food processor, combine chopped strawberries and sugar and blend until pureed.
let the cake come to room temperature before de-moulding. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.
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