Shelly's Recipe

FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS

Category: Cakes

1 egg
1 egg yolk
1/2 cup sour cream
1/2 tsp grated lemon zest
2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsp (1/4 stick) unsalted butter, softened
1 cup sugar
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks

Heat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.

Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly. Combined 1 1/4 cups of flour, baking powder, baking soda and salt in a medium bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.

With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.

Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time. After the last addition mix for 30 seconds on medium speed.

Combine the strawberries and remaining 1/4 cup flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until golden and a toothpick inserted in the center comes out clean, 45-50 minutes. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.

Cut into squares and serve. Makes one 8 inch square cake