Monday, 20 June 2011

The Cake Slice Bakers - Challenge 9 - June 2011 - Fresh Strawberry Cake With White Chocolate Chips.

Another recipe from Cake Keeper Cakes by Lauren Chattman.

We got some beautiful, red, Scottish strawberries for this one - they were so sweet and delicious - it did seem a bit of shame to turn them into cake.  The cake was very nice - kids loved it.  The white chocolate really just made a sweet, sticky layer towards the bottom.  I would probably only use under par strawberries for this, though, as beautiful strawberries should just be eaten as they are!
Also, it was a very sweet cake but some of the other cake slice bakers reduced the sugar in it or added blueberries to balance the sweetness - Feeding My Enthusiasms.

Recipe - 

Ingredients - 
1 large egg
1 large egg yolk
1/2 cup sour cream
1/2 tsp grated lemon zest
2 tsp pure vanilla extract
1 1/2 cups plain flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsp (3oz) unsalted butter, softened
1 cup sugar
8 oz strawberries, hulled and sliced
1 cup white choc chips or chunks

Method - 
1. Preheat the oven to 350F.  Grease an 8 inch square baking pan and dust it with flour, knocking out any extra.  Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large glass measuring cup and lightly beat.  Combine 1 1/4 cups flour, the baking powder, baking soda and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins..
3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream.
4. Turn the mixer on low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.  After the last addition, mix for 30s on medium speed.
5. Combine the strawberries and remaining 1/4 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.
6. 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 centre comes out clean, 45 to 50 mins (my one took a bit longer - maybe another 15-20 mins).  Let the cake cool in the pan for about 5 mins, 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.
7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Click to see the Cake Slice Blogroll.  Some of the bakers made the lime chiffon cake this month and others have done both.

I'm so in the way of baking with American recipes now that we have cooked so many things from this book.  Funny that only a few months ago, I would have been put off by an American recipe whereas now I am quite familiar with the different measurements and a good lot of the ingredients too.  Looking forward to next month's cake. 


  1. Yours looks great. I'd agree not one for top notch berries :)

  2. This looks a lovely cake. I too had the same dilemma- should I use gorgeous, sweet juicy strawberries in a cheesecake? They seemed so tasty on their own, it was with a heavy heart I threw them into the mixture!! Your suggestion of using slightly under par strawberries resonates strongly and will definitely be a tip I make use of, thank you!

  3. Your cake looks moist and the crust is perfect! I agree that it is almost a waste of exceptional berries, but they do give excellent flavor which this cake benefits from.

  4. Kelly-Jane, Kate and Elle - absolutely - this is a great way to use up berries but not for perfect, lovely, strawberries.

  5. Another perfect result from the TCS bakers!

  6. Great looking cake. I love fresh native strawberries. It's the season now in Massachusetts and I am loving it. Maybe I will make this cake when I get more strawberries this weekend.

  7. Emily - thank you - we are a great group!

    FBMKW - you know - I think if I had more strawberries I would rather make them into this lovely looking chocolate and strawberry tart -

  8. Looks fantastic - I'm looking forward to rejoining the fold next month!

    I'm with you on the "just eat them" with the fantastic strawberries that are round at the moment.

  9. i got a great price on strawberries, so I used half to make this cake and the other half for snacking. All in all I thought this was a great one!

  10. What are Scottish strawberries? They look wonderful. Our local ones won't be ready for a few weeks yet, I can't wait! I thought of cutting the sugar back to 3/4 cup next time too.

  11. This looks great. I made the lime one, but will have to try this one!

  12. aah am v jealous that you are enjoying fresh strawberries atm! It's the first day of Winter where I am so it's going to be a while before I can make this cake!

  13. I love strawberry cake.. I've never thought to add white chocolate though- sounds delicious!