Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 9
Course: Breakfast
Author: Tricia
Ingredients
2 ¼ cups all-purpose flour, divided
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar
1 cup sour cream (8-ounces)
½ cup unsalted butter, melted and cooled (113g or 8T)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup quartered strawberries, plus ½ cup halved strawberries for top
2 teaspoons coarse sugar for garnish
Instructions
Preheat oven to 350°F. Lightly coat a 9x9-inch pan with vegetable cooking spray, then line with a piece of parchment paper, leaving an overhang on two sides.
In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center and set aside.
In a small bowl combine 1 cup of the chopped, quartered strawberries with the remaining ¼ cup of flour. Toss to coat.
In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar.
Scatter the remaining ½ cup of sliced strawberries on top of the cake batter, then sprinkle with coarse or granulated sugar. Bake at 350°F for 35-45 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
Cool slightly before serving either warm or at room temperature. Store leftovers in the refrigerator
Watch the baking time if using a dark colored or glass baker. If you want to dress it up a bit, add a dollop of sweet whipped cream and sliced berries on top. That would be a nice play on strawberry shortcake, yum!
You can add a little sprinkle of coarse sugar on top for a nice sweet crust. Refrigerate leftovers if you have any and enjoy!
Link: https://www.savingdessert.com/strawberry-breakfast-cake/
Instructions
Preheat oven to 350°F. Lightly coat a 9x9-inch pan with vegetable cooking spray, then line with a piece of parchment paper, leaving an overhang on two sides.
In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center and set aside.
In a small bowl combine 1 cup of the chopped, quartered strawberries with the remaining ¼ cup of flour. Toss to coat.
In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar.
Fold together until the dry ingredients are moistened. Gently fold in the 1-cup of chopped strawberries. Spoon the batter into the prepared pan and spread evenly.
Allow the cake batter to rest at room temperature for 15 minutes before baking.
Scatter the remaining ½ cup of sliced strawberries on top of the cake batter, then sprinkle with coarse or granulated sugar. Bake at 350°F for 35-45 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
Cool slightly before serving either warm or at room temperature. Store leftovers in the refrigerator
* * * * *
The cake batter is nice and thick to hold up all the juicy fruit but it’s not dense or dry once baked. Toss the chopped strawberries in a portion of the flour to help them stay in place in the batter.
Feel free to bake this cake in a round cake pan, square or spring-form pan.
Feel free to bake this cake in a round cake pan, square or spring-form pan.
Watch the baking time if using a dark colored or glass baker. If you want to dress it up a bit, add a dollop of sweet whipped cream and sliced berries on top. That would be a nice play on strawberry shortcake, yum!
You can add a little sprinkle of coarse sugar on top for a nice sweet crust. Refrigerate leftovers if you have any and enjoy!
Link: https://www.savingdessert.com/strawberry-breakfast-cake/
