Just in time for summer I am sharing with you the recipe for this delicious strawberries and cream loaf cake! Firstly, I just want to address the fact that strawberry part of the cake is not very red. This is because the natural chemical in strawberries that makes them red breaks down during baking and makes them more of a purple-blue color. I don’t care too much about the color when the taste is this good! However, if color is important to you, you can add some red food coloring to get that pop. I talk about it in step 8, so just look out for that. Also, if strawberries aren’t for you or maybe you have some other fresh fruit on hand, I think you could substitute blueberries, raspberries, or something similar if you wanted. This cake is made with fresh fruit and is just the right amount of sweet. It’s dense, but just right. You could make a quick icing with powdered sugar and milk, or even serve it with some whipped cream, but it’s pretty delicious all on it’s own too. It’s the perfect summer treat and I hope you try it! Your friends, family, and stomach will be glad you did!
Ingredients:
- 1 1/2 cups sugar, plus 2 tbsp
- 3 cups + 1/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 1/2 cups diced strawberries
- 1 cup sour cream
Directions:
1. Preheat the oven to 335ºF.
2. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, add the eggs, oil, and vanilla. Mix well.
4. Add the sugar and mix until fluffy.
5. Add the sour cream and continue mixing until well combined.
6. Add the flour mixture and mix until just combined.
7. Grease your loaf pan well and pour in about a third of the batter. Put another third of the batter in a separate bowl and leave the last third in your mixing bowl.
8. In a blender, put your strawberries and 2 tablespoons of sugar. Blend well.
*NOTE* The natural chemical in strawberries that makes them red will usually bake out during baking and turn the strawberries a purple-ish color. So if you want your cake to have a bright red strawberry area, I recommend adding some red gel food coloring during this step.
9. Add the blended strawberries to the third of batter in the mixing bowl and mix until just combined.
10. Pour the strawberry batter into the loaf pan on top of the plain batter poured in step 7.
11. Lastly, pour the last third of batter (that was previously set aside in step 7) in to the loaf pan.
12. Take a butter knife or skewer and swirl it around in the batter to mix the layers some.
13. Place the cake in the oven for 40 minutes.
14. After 40 minutes, place foil over the cake so that the top doesn’t get too dark. Then continue baking for an additional 30 minutes, for a total of 1 hour and 10 minutes.
15. After the 30 minutes, check the cake for doneness by inserting a toothpick in the center to make sure it comes out clean. When the cake is done, let it cool for 5 minutes and then flip it out onto a cooling rack so that it doesn’t continue baking.
Serve warm or cool!
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