Soft Quick Strawberry CakeCourse: Cakes
1 cup crystal sugar
1 field sour cream
1/2 cup oil
2 cups white flour
1/2 kg strawberries
2 tablespoons baking powder
1 vanilla sugar
on top of a salt knife
powdered sugar for sprinkling
- And more – if desired:
strawberries for decoration
or strawberries for topping
Wash and clean the strawberries, then leave them to drain well.
Beat eggs with sugar and vanilla sugar with a mixer.
Add the sour cream little by little and whisk with a whisk.
Mix the flour with the baking powder and add the mass, mixing only with a wire.
Add the oil, mix with a whisk and finally stir briefly with a mixer.
Prepare a baking tray with greased and floured baking paper.
Cut the strawberries – smaller into halves, and larger into thicker rings.
Pour the first half of the dough, then arrange the chopped strawberries.
Pour over the other half of the dough, then place the rest of the strawberries on the surface.
Bake at a temperature of about 180C degrees, between half an hour and 40 minutes.
Allow to cool well, then take it out of the pan and cut it into cubes.
You can sprinkle with powdered sugar before serving or with strawberry topping.
Make the topping by mixing additional strawberries and a little powdered sugar in a blender.
Additionally, decorate the cake with fresh strawberries.