As I had lots of strawberries in my refrigerator I was looking for different strawberry recipes. I came across this recipe from The English Kitchen Blog it calls for blueberries and also icing. But I just wanted a moist strawberry cake and didn’t include the icing at all. This cake turned out delishhh! I wasn’t too sweet and it was light and moist. I am sure you can put in almost any kind of fruit, pears, apples, peaches and others.
I converted the recipe to US measurements and also had to read up on self raising flour. To make self raising flour you add ½ tsp baking power and ½ tsp salt to every 1 cup of flour.
Sour Cream Strawberry Cake
Adapted from: The English Kitchen
12 ½ tbsp softened butter
¾ cups sugar
3 large eggs
2 cups self raising flour (2 cups flour, 1 tsp baking powder, 1 tsp salt)
1 tsp baking powder
2 tsp vanilla extract
4 tbsp dairy sour cream
½ lbs of strawberries
For the Icing:
6 tbsp softened butter
¾ cups of powdered sugar
1 tbsp sour cream
1/4 tsp vanilla extract
1/4 tsp lemon extract
Preheat the oven to 180C /350F. Butter and baseline a loose bottomed 9 inch round cake tin.
Put the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl. Beat with an electric whisk for 1 to 2 minutes, until light in color and well mixed. Beat in the sour cram and then fold in the strawberries.
Spread into the prepared tin, leveling off the top. Bake for 50 minutes, until risen and the top springs back when lightly touched. Remove from the oven. Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.
To make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy. Spread over the top of the cooled cake.