Fresh strawberry cake
Author: Erin Berdan
Recipe type: Dessert
Serves: 8 servings
- ½ cup all-purpose flour
- 2 Tbsp. cornstarch
- 3 large eggs, plus 2 egg yolks
- ½ cup sugar
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- ¼ cup plus 2 Tbsp. canola oil
- 1 cup heavy cream
- 2 Tbsp. powdered sugar
- ½ tsp. vanilla extract
- 1 pint fresh strawberries, hulled, larger berries sliced
- Preheat oven to 350F. Grease a 9-inch round cake pan.
- In a small bowl, sift together flour and cornstarch.
- In the bowl of a stand mixer, combine the eggs, egg yolks, sugar, salt and vanilla. Beat until thick and pale, about 4 minutes.
- Add flour mixture and beat until just combined. Add oil in a steady stream until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for about 20 minutes or until a cake tester comes out clean. Immediately remove cake from pan and allow to cool completely on a rack.
- Meanwhile, make the whipped cream. Combine the cream, powdered sugar and vanilla in a bowl and beat on high until it holds stiff peaks.
- To serve, top cake with the whipped cream and fresh berries. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/fresh-strawberry-cake/
3.5.3226