FRENCH STRAWBERRY CAKE #cake #desserts #strawberry #brownies #bars

Welcome! You are in for a treat with this French Strawberry Cake. Blended in one bowl with the season's freshest strawberries, this cake heats up with a custardy center and crackly, sugary top. This cake has a large number of fans. Peruse on to perceive any reason why…

Welcome! You are in for a treat with this French Strawberry Cake. Blended in one bowl with the season's freshest strawberries, this cake heats up with a custardy center and crackly, sugary top. This cake has a large number of fans. Peruse on to perceive any reason why…

I have Southern Cast Iron magazine to thank for the first formula. I grabbed their Spring 2016 issue on the grounds that the gathering of plans looked so powerfully heavenly. The Strawberry Skillet Cake was the main I made however my cast iron skillet is a lot greater than 9-creeps in distance across. So I chose to perceive how this cake fared in a conventional 9-inch cake dish.

Also try our recipe : CHEESECAKE BROWNIES #brownies #desserts #cakes #easy #pumpkin

Ingredients :

• 1 stick unsalted butter softened
• 1 1/4 cup granulated sugar divided
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 16 ounces fresh strawberries sliced

Instructions :

1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
3. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
5. Fold in strawberries. Spread the batter in the prepared cake pan.
6. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
7. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
8. Let the cake cool completely in the pan and slice and serve the cake from the pan.

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