Fresh Strawberry Cake With White Chocolate Chips
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
- 1 large egg
- 1 large egg yolk
- 1⁄2 cup sour cream
- 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 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 8 ounces strawberries, stemmed and sliced
- 1 cup white chocolate chips (or chunks)
directions
- Preheat oven to 350 degrees.
- Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
- Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
- Combine 1 ¼ 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 med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on med-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, ½ 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 ¼ 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, 45-50 minutes.
- Let the cake cool in the pan for 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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