Dana E. Daniel
Classes, Food Art, & Catering
901 First St.
Suite 104
Snohomish, WA 98290
ph: (503) 358-7235 Mobile
Dana
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Fresh Strawberry Cake
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons sour cream
- 1 teaspoon baking soda
- 1 cup mashed strawberries
- 1 1/2 cups all-purpose flour
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Fresh berries for garnish
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a standard size bundt pan. (I used a square bundt) You can also use a 9x13 baking pan, if desired.
- In a large bowl, cream together 1/2 cup butter and the sugars. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and garnish with fresh berries.
Variations: Fresh peaches, apricots, raspberries, blackberries or blueberries or a combination of in place of strawberries.
Copyright 2011 Dana's Recipe. All rights reserved.
901 First St.
Suite 104
Snohomish, WA 98290
ph: (503) 358-7235 Mobile
Dana
