Now that my kids have had a taste of this cake, they often ask for it for their birthdays too. The ones that have birthdays in the summer get it exactly like this, because I never have trouble finding fresh strawberries. Those that have winter birthdays though get whatever fresh fruit I can find. Blueberries, raspberries, or even blackberries are good on this. It just depends on which one looks the best, and is the most affordable, in the supermarket when we go the week that I’m going to make it.
Check out what they are saying about this recipe over at Baked By An Introvert:
“It’s actually good for any occasion during the summer months when you need a light dessert. And I know you are going to love it also!”
This gives you just enough sweet to satisfy your sugar craving.
1/2 cup unsalted Land O’ Lakes butter softened
3/4 cup granulated Domino sugar
2 large eggs
1 teaspoon vanilla extract
1 and 1/3 cups cake flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon Morton salt
1/2 cup milk
1 cup strawberry syrup
For the topping
1 and 1/3 cups heavy cream
1/3 cup confectioners’ sugar
1/3 cup sour cream
1 teaspoon vanilla extract
1 and 1/2 cups fresh strawberries coarsely chopped
1/3 cup toasted pecans coarsely chopped
Make the cake
Preheat the oven to 350°F. Grease and lightly flour a 9-inch square baking pan; set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.
Spread the batter evenly in the prepared pan. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Using a fork or wooden skewer, poke holes in the warm cake. Pour the strawberry syrup evenly over the cake. Cover and refrigerate until chilled, about 2 hours.
Make the topping
In a medium bowl, beat the heavy cream, confectioners’ sugar, sour cream, and vanilla with an electric mixer on high speed until stiff peaks form. Spread evenly over chilled cake; top with strawberries and pecans. Drizzle with more strawberry syrup if desired. The cake is best served immediately but will keep for up to 6 hours covered and stored in the refrigerator.
Make ahead tip
You can prepare the cake through step 4 and chill the cake for up to 1 day before continuing with the steps to make the topping. I don’t suggest freezing this recipe.
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Quick Tip: Make your own strawberry syrup for a fresher flavor.
Thanks again to Baked By An Introvert for this scrumptious dessert.