I have a special "Cake Slice" cake for you today. "What makes it so special?" you may be asking yourself. It's special because I got to co-bake with my fellow Cake Slice Baker- Maranda of Jolts & Jollies! I first met Maranda in person back in December when she was visiting family and friends over the holidays. We wanted to bake together but time was limited. Lucky for me, she just moved back to Texas a few weeks ago, so hanging out together in the kitchen was finally possible.
Every month we get to vote on a selection of cakes and usually there is a definitive winner. However, this month there was a tie between Lime Chiffon Cake and Fresh Strawberry Cake with White Chocolate Chips so we got to choose which one we wanted to bake. Maranda made one and I made the other. So today, you get two recipes for the price of one!
Maranda actually made her cake a couple times. She had issues with the first one and wasn't so pleased with it, but the second one came out beautifully- it was tall, light and airy. She even added a glaze to it to send it over the top. The step by step recipe for the Lime Chiffon Cake can be found on her blog- Jolts & Jollies.
My strawberry white chocolate chip cake came together really quickly and effortlessly. I did forget to dust my strawberries in flour before I folded them in, but it turned out just fine. The fresh strawberry flavor came through, there were sweet little buttery pockets from the white chocolate chips, and the lemon zest, was just enough to brighten it up without making it taste like lemon. It was really moist from the addition of the sour cream and I thoroughly enjoyed this cake. So much that I may or may not have eaten it for breakfast a couple days in a row :-) It was a little plain jane looking, but a little sweetened whipped cream and a strawberry garnish go a long way.
Strawberry White Chocolate Chip Cake from Cake Keeper Cakes
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- 1 large egg
- 1 large egg yolk
- 1/2 cup sour cream
- 1/2 teaspoon grated lemon zest
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 8 oz. strawberries, stemmed and sliced
- 1 cup white chocolate chips or chunks
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Set aside.
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large glass measuring cup and lightly beat. Combine 1 1/4 cups. flour, baking powder, baking soda, and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixture on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixture once or twice to scrape down the bowl.
Turn the mixture on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
Combine the strawberries and remaining 1/4 cup of flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter with a rubber spatula.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. (I let mine cool in the pan). Cut into 9 squares and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Be sure to check out all the other Cake Slice Bakers' cakes!