Above: trying out my new Oval shaped pan!
This recipe gave me one whole cake with 3 cupcakes!
Fresh Strawberry Cake with White Chocolate Chips
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients (Makes one 8 inch square cake)
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.