Strawberry Pastry Cake

Strawberry Pastry Cake


65g unsalted butter + more for greasing the cake tin (soften at room temperature)

23g sour cream

100g caster sugar

2 large eggs

½ tsp vanilla extract

2 tbsp lemon juice

Zest from 1 lemon

140g cake flour

½ tsp baking powder


9 hulled strawberries


Some icing sugar

Preparation Instructions:

  1. Preheat oven at 180C.
  2. Grease a 6” removable cake tin with butter and lined the base with a parchment paper and set aside.
  3. In a mixing bowl, add in unsalted butter, sour cream and caster sugar.
  4. Use an electric mixer to beat until fluffy.
  5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
  6. Add in the vanilla extract, lemon zest and lemon juice, beat well.
  7. Sift in the cake flour and baking powder. Use a rubber spatula to mix well.
  8. Pour the mixture into the prepared cake tin.
  9. Smooth the top and decorate with hulled strawberries.
  10. Bake at preheated oven at 180C for 45 minutes or until toothpick inserted at the centre comes out clean.
  11. Remove from the oven and cool cake completely before removing from the cake tin. Discard the parchment paper and transfer onto a serving platter.
  12. Garnish with icing sugar before serving.






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