Strawberry Cake

Summer’s almost over. For me, that means strawberries are going to get a lot more expensive. So here’s one last recipe to celebrate the summer (affordable) strawberry.

Strawberry Cake

This recipe is adapted from Cake Boss (“baaaws”). I thought it was an interesting recipe because it used two kinds of fat (oil and butter), as well as strawberries in two forms (jammed and fresh).

 

INGREDIENTS
  • 60g unsalted butter
  • 1/4 cup vegetable oil
  • 200g caster sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup strawberry jam
  • 300g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup yoghurt
  • 75g strawberries, diced

Makes one 7-inch cake.

DIRECTIONS

Step 1: Preheat your oven to 160°C (320°F). Grease and line one 7-inch round cake tin.

Step 2: Cream the butter, oil, sugar, and salt together until light and fluffy. Beat in the eggs one at a time and the vanilla extract. Mix in the jam.

Step 3: Sift in the flour, baking powder and baking soda. Add the yoghurt and stir everything together. Fold in the diced strawberries.

Step 4: Pour batter into prepared tin and bake for 40 minutes. Cool before decorating.

 

To ice, a cream cheese icing is excellent. Or a rudimentary vanilla buttercream is great as well (strawberries and vanilla — classic.)

 



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