I haven't baked a cake for Cake Slice Bakers since March. I had my wrist surgery April 1st, so I wasn't able to bake for a month or so. May was a hectic month. I finished teaching for the school year and started my doctoral program the same day! Most of the baking I've done in the past month has been purposeful - for my sister's baby shower, dinner at a friend's house, etc. It's nice to be baking something for leisure again.
I baked this cake with my daughter. She loves helping in the kitchen. The Easter Bunny brought her some of her own tools - a whisk and spatula. While she loves stirring and dumping things into the bowl, I think her favorite part of baking is licking the bowl and beaters.
I baked this cake with my daughter. She loves helping in the kitchen. The Easter Bunny brought her some of her own tools - a whisk and spatula. While she loves stirring and dumping things into the bowl, I think her favorite part of baking is licking the bowl and beaters.
My husband got me a Le Creuset stone baking pan for Christmas. This is the first time I've used it for baking. It's pretty enough to serve from it. I made one substitution in the recipe. The recipe calls for white chocolate chips. My husband and I are not fans of white chocolate, and I happened to have an open bag of milk chocolate chips that needed to be used up, so I used those in the cake. I figured it'd be like a chocolate-covered strawberry cake.
The cake came out a really nice golden color. It was moist and light and had a nice crunch on the edges. I am so glad that I used chocolate chips. I ate the first piece when it was still warm, and the chocolate chips were melty and delicious. I think it would be good with some vanilla or strawberry ice cream or whipped cream. Fresh Strawberry Cake with White Chocolate Chips
Makes one 8 inch square cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
1 egg
1 egg yolk
½ cup sour cream
½ tsp grated lemon zest
2 tsp vanilla extract
1½ cups all purpose flour
1½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
6 tbsp (1/4 stick) unsalted butter, softened
1 cup sugar
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks
Method
Heat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly. Combined 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time. After the last addition mix for 30 seconds on medium speed.
Combine the strawberries and remaining ¼ cup flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until golden and a toothpick inserted in the centre comes out clean, 45-50 minutes. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
Cut into squares and serve.
Makes one 8 inch square cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
1 egg
1 egg yolk
½ cup sour cream
½ tsp grated lemon zest
2 tsp vanilla extract
1½ cups all purpose flour
1½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
6 tbsp (1/4 stick) unsalted butter, softened
1 cup sugar
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks
Method
Heat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly. Combined 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time. After the last addition mix for 30 seconds on medium speed.
Combine the strawberries and remaining ¼ cup flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until golden and a toothpick inserted in the centre comes out clean, 45-50 minutes. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
Cut into squares and serve.
