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.

4 comments:

Kelly-Jane said...

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

OvenDelights said...

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

Monica H said...

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!

Natasha @ Saved by the Egg Timer said...

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