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.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 264kcal

Ingredients

Wet Ingredients

2 Eggs (large, around 70g each)
75 g Vegetable Oil (any light flavored oil is fine)
65 g Greek Yogurt (or any natural, plain yogurt or sour cream)
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 white sugar is best)
270 g All Purpose Flour
12 g Baking Powder (approx. 2 tsp)

Strawberries

500 g Strawberries (hulled, washed and dried)

Instructions

Preheat oven to 180C (350F) and spray a round cake pan 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 pan 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 pan for 30ish minutes before taking out of pan tin and placing on a wire rack to cook. Letting it cool in the pan ensures you don't lose half the cake when you invert it.
To serve, dust with icing sugar or serve with a dollop of homemade whipped cream and fresh strawberries.

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