This cake is very good, very moist and flavorful. It is absolutely loaded with fresh strawberries—two cups of sliced strawberries and one cup of fresh strawberry puree—so it’s baked in a Bundt pan to give it more support.
We topped it with a white chocolate drizzle but a simple vanilla icing or whipped cream would do very well.
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
6 tablespoons butter
1 2/3 cups granulated sugar
5 large eggs
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup strawberry puree
2 cups sliced strawberries
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and cinnamon together. Set aside.
2. Cream the butter and sugar together. Add the eggs, one at a time, and beat after each. Continue beating until light and fluffy. Add the sour cream and vanilla.
3. Fold the flour mixture and the pureed strawberries into the mixture, about a third at a time alternating and starting with the flour mixture. Fold in the sliced strawberries.
4. Spoon the batter into a prepared bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted into a center crack comes out clean. Let the cake cool for five minutes in the pan before inverting it onto a rack to complete the cooling.
5. Top the cake with White Chocolate Drizzle (the recipe follows), a simple vanilla icing, or individual slices with whipped cream.
Visit the Strawberry Center
Baker’s note: Because this cake has so much fruit, we recommend that you store it in your refrigerator.
White Chocolate Drizzle
1/2 cup whipping cream
2 tablespoon butter
2 tablespoons cup light corn syrup
3/4 cup white chocolate chips or white chocolate wafers
3/4 cup powdered sugar
1. Combine the whipping cream, butter, and light corn syrup in a heavy saucepan.
2. Heat and stir until it simmers.
3. Remove the pan from the heat and immediately add the chocolate. Stir until the chocolate is melted into a smooth sauce. Add the powdered sugar. Whisk until the mixture is smooth.
4. Let cool. The frosting will thicken as it cools. The consistency will vary depending on the chocolate used. If it is not the right consistency, add more powdered sugar or cream as needed.