Monday, June 20, 2011

TCS ~ June's #1 Fresh Strawberry Cake with White Chocolate Chips

For the month of June, we have a tie!  So here is #1 for June!
Baked this with 2nd DD when she spent the weekend. 
Above: I ran out of white chocolate chips so broke up some coins instead
Easy to pull together and quickly into the oven
Below: Delish with ice cream and fresh strawberries!
June’s Cake: Fresh Strawberry Cake with White Chocolate Chips
(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients  (Makes one 8 inch square cake)
1 egg
1 egg yolk
½ cup sour cream
½ tsp grated lemon zest
2 tsp vanilla extract
1½ cups all purpose flour
1½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
6 tbsp (1/4 stick) unsalted butter, softened
1 cup sugar (suggest you use less cos it was a tad too sweet)
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks

Method - Topping
Heat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.

Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly. Combined 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.

With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time. After the last addition mix for 30 seconds on medium speed.

Combine the strawberries and remaining ¼ cup flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until golden and a toothpick inserted in the centre comes out clean, 45-50 minutes. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.

Cut into squares and serve.


  1. Yours looks lovely, and ice cream too! Yum :)

  2. I'm a little behind this month, but I think I'm making this cake! It looks yummy!

  3. This cake was so good. I think I'll have to make it again and serve it with ice cream like you did. good idea!

  4. This would have been wonderful with vanilla ice cream but moist enough to not need it which is nice. We loved this cake.