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Sourdough strawberry cake - recipe feature image

Sourdough Strawberry Cake

A delightfully simple and sweet strawberry cake made with sourdough starter, fresh strawberries and simple pantry ingredients. It makes a delicious dessert served warm from the oven or as an afternoon treat dusted with icing sugar.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 265 kcal

Ingredients
  

Wet Ingredients

  • 2 Eggs
  • 75 g Vegetable Oil (any light flavored oil is fine)
  • 65 g Greek Yogurt (or any natural, plain yogurt)
  • 15 g Lemon Juice
  • 180 g Sourdough Starter (active or discard, just not too sour)
  • 5 g Vanilla Extract

Dry Ingredients

  • 160 g Sugar (fine sugar is better)
  • 270 g All Purpose Flour
  • 24 g Baking Powder (approx. 4 tsp)

Strawberries

  • 500 g Strawberries (hulled, washed and dried)

Instructions
 

  • Preheat oven to 180C (350F) and spray a round cake tin with cooking oil or grease with butter and set aside.
  • Prepare the strawberries before you begin the cake batter. Hull all the strawberries, wash and dry. Take 100g of hulled strawberries and slice them once lengthways and then into small slices. Set these aside for the cake batter.
  • Take the remaining strawberries and slice them in half and set aside for the top of the cake.
  • Now in a large mixing bowl add the eggs, vegetable oil, lemon juice, Greek yogurt, vanilla and sourdough starter. Whisk until they are well combined into a smooth liquid.
  • Now, on top of the liquid ingredients add the all purpose flour, baking powder and sugar. Stir well to create a thick cake batter.
  • Spoon half of the cake batter into the round cake tin you prepared earlier and then layer the 100g of thinly sliced strawberries on top of the batter.
  • Now, spoon the remaining cake batter on top of the strawberry layer.
  • Take the 400g of strawberries you sliced in half and arrange these, cut side down on the top of the cake batter.
  • Bake for 50 minutes at 180C (350F) or until a toothpick comes out clean.
  • Allow to cool in the tin for 10 minutes before taking out of the tin and placing on a wire rack to cook.
  • To serve, dust with icing sugar or serve with a dollop of homemade whipped cream and fresh strawberries.

Nutrition

Calories: 265kcalCarbohydrates: 56gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 41mgSodium: 338mgPotassium: 162mgFiber: 2gSugar: 24gVitamin A: 67IUVitamin C: 37mgCalcium: 207mgIron: 2mg
Keyword Sourdough Discard
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