Southern Strawberry Cake is a marriage of two things that I love to eat. Strawberries and cake. This cake is simple, yet stunning! I am always down for cake. It doesn’t need to be a holiday or someone’s birthday. Any reason will do. Just the thought of having a slice brings me to a very happy place. Strawberries have always been my favorite fruit. From as early as I can remember, I have loved them. As a child, I would just hold the stem and bite until nothing but the tops were left. Since then, I have discovered so many other ways to enjoy them. Covered in chocolate, sliced, sprinkled with sugar and macerated (which is amazing over Cream Cheese Pound Cake) and even dipped in whipped cream. With Southern Strawberry Cake you can add one more delicious way to enjoy strawberries and it might even be the best way.
How To Make Southern Strawberry Cake
This cake starts with sliced strawberries that have been macerated with 2 tablespoons of sugar for about 30 minutes in the fridge.
Macerate: In food preparation, it occurs when soaking fruit in sugar or other flavored liquids to soften and flavor the fruit.
You can do it longer, but you don’t want to include too much juice here so 30 minutes is a good amount of time to bring out just enough juice and amazing flavor. If you do it longer, just don’t include all of the juice. Serve it on some ice cream or cake :). While the strawberries macerate in the fridge, you can work on the cake batter.
Start by beating your butter and 1 cup of sugar for a good 5 minutes until light and fluffy. Then beat in your eggs, one at at time, followed by the vanilla.
In a medium bowl, mix together your flour, baking powder and salt.
Now you want to add your flour mixture, but alternate with the sour cream. Start and end with flour. So, add 1/3 of your flour mixture, mix just until combined. Half of your sour cream until combined. Another 3rd of your flour mixture. Mix. The rest of your sour cream. Combine. Then the rest of your flour. Mix just until combined.
Fold in the strawberries until they are evenly dispersed.
You can add a few slices to the top (optional) and then sprinkle with 2 tablespoons of sugar (also optional)
You can bake this in a 9 inch cake pan or a 9 inch springform pan. If you really want to keep it southern, you can bake it in a 9 inch cast iron skillet. That’s what Taste of the South Magazine recommends :).
If I were serving this at a family get together I would probably bake this in a springform pan.
No matter how you decide to serve it, it is delicious!
This cake is incredible. It’s super moist and creamy. It’s almost as if it melts in your mouth.
Eat it as is or top it with whipped cream. Strawberries and whipped cream is a pair that never gets old. Enjoy!
Southern Strawberry Cake
A deliciously fresh strawberry cake that is creamy and moist. Excellent served with a dollop of whipped cream.
- 1 ⁄2 cup unsalted butter softened
- 1 cup sugar plus 4 tablespoons
- 2 large eggs
- 1 ⁄2 teaspoon vanilla extract
- 11 ⁄3 cups all-purpose flour
- 11 ⁄4 teaspoons baking powder
- 1 ⁄4 teaspoon salt
- 1 ⁄2 cup sour cream
- 1 pound fresh strawberries sliced
Preheat oven to 350°.
Slice strawberries and place in a bowl. Sprinkle over 2 tablespoons of sugar and place covered in the refrigerator for 30 minutes.
Prepare a 9-inch cake pan, springform pan or a cast-iron skillet with coconut oil or butter.
In the bowl of your stand mixer, beat butter and 1 cup sugar at medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add your flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Fold in sliced strawberries. Spread batter in prepared pan. Sprinkle with remaining 2 tablespoons of sugar.
Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.
Adapted from Taste of the South Magazine