Nothing says early summer like fresh picked strawberries. This simple cake is the perfect use for them. Easy to make, it pairs a light vanilla cake with chunks of delectable strawberries. Top it with a strawberry puree this cake screams summer like no other.
So I made this cake twice this week. That’s how good it is. The first time was for a belated Mother’s Day celebration for my mom. And the second was after my son brought home fresh picked strawberries. Other than eating them right out of the container, which of course we did too, the other thing I knew I wanted to do with them? Make this cake a second time.
Look how pretty. This cake tastes as good as it looks. No lack of flavor here. I know sometimes, since strawberries can be a bit watery when used in baking, the flavors can be a bit lackluster. But here the combination of a big chunks in the cake plus a strawberry sauces means the strawberry flavor shines through.
What I love about this cake too? It has a lightness to it that makes for a great summer dessert. No feeling overly full on a hot humid day with this cake. Neither the cake nor the sauce are too sweet or too heavy.
Another thing that makes this strawberry cake and the sauce so great for summer is that they’re so easy to make. This cake can be thrown together in 20 minutes.
First, beat together eggs and sugar on high speed until the mixture gets pale in color and creamy. It usually takes about five minutes so during that time I cut up the strawberries I need for the cake and for the sauce.
Is there anything more tempting than fresh cut ripe strawberries? I can’t think of much.
By the time there strawberries are cut the eggs and sugar are likely done mixing. See? So pretty already. Next, add in sour cream, vanilla and mix to incorporate.
I like to use vanilla paste because it give you spec of vanilla bean in the batter. There’s something I love about that look but vanilla extract works just as well.
Next you’ll add flour, baking powder and salt to the batter and mix to incorporate.
Half the batter goes in a prepared pan and half the strawberries go on top.
Repeat with the remaining batter and strawberries and it’s ready for the oven.
While the cake is baking, make the sauce. Strawberries, lemon juice and sugar into the blender.
. . . And, you’re all done.
So pretty too, right? And it took no time at all.
When the cake is done cook let it cool until just warm and dust with powdered sugar. Et voila. A mouth-watering cake that you won’t break a sweat making even in the summer heat.
Without the puree the cake’s sweetest is mild. I could even see justifying a piece for breakfast. When you think about it after all cake like this without frosting is pretty similar to a muffin or a quick bread. Or so I tell myself . . .
But add some sauce (or a lot as my kids did) and it’s a dessert that’s strawberry heaven.
Nothing says early summer like fresh picked strawberries. This simple cake is the perfect way to kickstart your summer. Easy to make, it pairs a light vanilla cake with chunks of delectable strawberries. Top it with a strawberry puree and this cake screams summer like no other.
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