9-12 servings; 15 min preparation; 60-70 min cooking time.
Who says that we can only eat strawberries during the summer time. I would say that we all need a little bit of summer flavor once in a while especially if it’s cold outside.
This cake experiment turned very well. The end result became a combination of a sponge cake and a custard cake. It was quite surprising. And this amazing strawberry flavour! Who could resist this taste?!
Make the cake in advance if you expect guests. It will be very yummy the day after or if it’s completely cooled. One thing for sure, it will end in no time. My tasting group loved it!
- 2 cups all-purpose flour
- 5 eggs, room temperature
- 1 cup sugar
- 1 cup milk
- 1 cup butter, soften
- 2 tbsp crème fraîche
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp rum (optional)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups strawberries, chopped
Preheat the oven to 180 degrees C/360 degrees F.
Mix flour, baking powder and salt in a bowl.
Beat eggs and sugar in a food processor until smooth. Add the butter and milk as you continue beating the mixture. Add the lemon zest and vanilla extract. Add the dry ingredients and beat on medium-high speed for a couple of minutes. Add the rum and crème fraîche. Make sure that there are no lumps.
Cut the strawberries in four. Add to the cake mixture using a spatula.
Cover a spring form or another baking dish you have with a sheet of baking paper. Transfer the mixture to the dish and bake in the preheated oven for 60 to 70 min or until the toothpick comes clean. If you see that the top start turning brown, cover with a foil sheet. It will protect it from burning without reducing the temperature. Let the cake cool completely before you cut it. Enjoy!