Quick Strawberry Cake

If you enjoy yogurt-based cakes, youll surely like this simple version with buttermilk and sour cream. Trying out this recipe is also a great opportunity to use up fresh or frozen fruit and, of course, enjoy sweet bites.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 180 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Baking powder

  • 1 pinch Salt, table

  • 55 g Butter, unsalted

  • 3 spoons Oil, vegetable oil, canola

  • 120 g Sugar, white

  • 1 bag Sugar, white

  • 2 piece Egg, fresh

  • 80 ml Whey, sour, liquid

  • 80 g Sour cream

  • pieces Blueberry, raw

  • 2 spoons Sugar, white

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a small deep baking dish well with butter. In a bowl, mix the flour, baking powder, baking soda, and salt. In another bowl, mix the buttermilk and sour cream.

  2. In a third bowl, cream the softened butter, one tablespoon of oil, and sugar. Once the mixture becomes light and creamy, gradually mix in the remaining two tablespoons of oil. Then, while mixing, gradually add the eggs one by one and mix until you get a light and frothy mixture.

  3. Add 1/3 of the dry ingredients and slowly mix them into the egg-butter mixture. Then mix in 1/2 of the buttermilk and sour cream mixture. Repeat the process once more and finally mix in the last third of the dry ingredients.

  4. Pour the prepared batter into the prepared baking dish, spreading it evenly. Top the batter with fresh fruit. Sprinkle sugar over the fruit, then place the dish in the preheated oven for 45 to 50 minutes.

  5. Let the baked cake cool in the dish, then cut it into pieces of your desired size, serve on a plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 263.49 kcal
  • Fat: 11.17 g
    • Saturated Fat: 4.61 g
  • Carbohydrates: 34.55 g
    • Sugars: 16.58 g
  • Protein: 4.49 g
  • Fiber: 0.92 g

Advice

For preparing the cake, you can also use frozen fruit, which you dont thaw but mix into the prepared batter at the very end. In this case, extend the baking time by 10 to 15 minutes. You can cover the cake with a piece of aluminum foil or baking paper during the last 15 minutes of baking to prevent the edges from browning too much. Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added. Replace part of the flour with coconut flour (e.g., use 100 g of flour and 80 g of coconut flour).