Ingrédients pour Fresh Strawberry Cake With White Chocolate Chips
- Egg
- 1 large egg yolk
- 1 cup sour cream
- 1 tablespoon lemon zest
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 2 cups fresh strawberries (hulled and sliced)
- White Chocolate Chips
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Comment préparer Fresh Strawberry Cake With White Chocolate Chips
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large glass measuring cup, whisk together 2 large eggs, 1 large egg yolk, 1 cup sour cream, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
- With the mixer on low speed, gradually pour in the egg mixture, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low and add the dry ingredients, one cup at a time, mixing until just combined. Scrape down the bowl after each addition.
- Mix on medium speed for 30 seconds after the last addition.
- In a medium bowl, gently toss 2 cups fresh strawberries (hulled and sliced) with 1/2 cup all-purpose flour.
- Fold the flour-coated strawberries and 1 cup white chocolate chips into the batter using a rubber spatula.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
141g
Fat
51g
Carbs
17g
