Description
Spring time in cake form. Add in all the fresh strawberries and serve with extra whipped cream.
Ingredients
Scale
- 10 tablespoons shortening, I use this organic shortening
- 1/2 cup salted butter, room temperature
- 3/4 cup sugar
- 3 large eggs, room temperature
- 2 1/2 cups gluten free flour blend
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sour cream
- 2 cups fresh strawberries, trimmed and cut in half
- Whipped cream or vanilla ice cream, to serve with
Streusel
- 1/3 cup gluten free flour blend
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat your oven to 350F. Line a cast iron pan or 12 inch round with parchment paper and set aside.
- In the bowl of a stand mixer, cream on high the shortening, butter and sugar for at least 5 minutes. It should be light and fluffy.
- Add in 1 egg at a time and beat until fully incorporated. Scrap down the sides, as needed.
- In another bowl, mix together the flour, baking powder and salt. Add in 1/3 of the dry ingredients to the butter and sugar bowl. Mix on low until almost incorporated.
- Mix in 1/2 the sour cream and repeat until all the ingredients are incorporated – be careful not to over mix. If needed, finished mixing or folding with a rubber spatula.
- Pour the mixture into your prepared pan. The batter will be very thick so you will need to use a spatula to spread it evenly out to the sides of the pan.
- Crumble the streusel ingredients together with a pastry cutter or your hands. Sprinkle half of the mixture on top of the batter.
- Place the strawberries around over the top of the streusel and batter. Make a pattern or arrange them randomly. Top with the remaining streusel.
- Bake for 40-45 minutes or until the center is set. Be careful not to over cook. Remove from the oven and let cool. Serve warm or room temperature with whipped cream or ice cream (or both!).
- Prep Time: 15
- Cook Time: 50
- Category: dessert
- Method: oven
- Cuisine: dessert