This is one lovely cake. I have chosen this cake for our 21st Bake-Along, one of the recipes that I have wanted to try out ever since I got my book, Cake Keeper Cakes. The name of the cake sounds really yummy, Fresh Strawberry Cake with White Chocolate Chips.
The cake is really moist and soft. Love the bits of fresh strawberries scattered throughout the cake.
The top crust is really soft. As usual, I reduced the amount of sugar.
This is great for tea-time and for a quick snack with a cup of tea.
Another keeper recipe from Cake Keeper Cakes.
I would probably make this without the white choc chips the next time, it is nice actually in this cake, but I'm not exactly a fan of white choc chips, preferring the real choc chips instead! :)Please visit Lena and Zoe to see their bake and also visit our friends who has baked along with us in the linky below. Feel free to join in our Bake-Along, this linky will stay open from 27th March to 2nd April.
For our next Bake-Along, we will be baking based on a theme and our theme will be "Theme : Creme Brulee". Ever made any Creme Brulee before, or has it been on your list for ages? It certainly has been on my list of to do! Treat your family with some delicious homemade Creme Brulee and join us on 10th April, the linky will stay open right up to 16th April. See you!
Fresh Strawberry Cake with White Chocolate Chips
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
1 large egg
1 large egg yolk
1/2 cup sour cream (I use homemade yoghurt)
1/2 teaspoon grated lemon zest
2 teaspoons pure vanilla extract
1-1/2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup sugar (I use 140gm)
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks (I use 3/4 cup)
- Preheat the oven to 350F. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the egg, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat. Combine 1-1/4 cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as 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 on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
- Combine the strawberries and remaining 1/4 cup of flour in a medium bowl and toss to coat. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
- Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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