Fresh Strawberry Cake with White Chocolate Chips

We love eating fresh strawberries and usually finish all strawberries so quickly that I wouldn't have any left for my baking. I know that I had to set aside a punnet of strawberry to bake this cake and I'm happy that I baked this. 

This cake is very easy to bake and "so cute" to eat. So cute?...LOL! My son couldn't wait to eat a slice of this fresh strawberry cake when I was taking photographs of it. He was jumping up and down behind me and was extremely excited with this cake and so I asked why...All because he thinks that it looks like Peppa pig's strawberry cake!

My son was thinking of a Peppa pig episode titled "Picnic". This episode is about the family going to a picnic. Peppa and George (Peppa's little brother) find a little pond and feed bread to the ducks. Mummy Pig's delicious strawberry cake attracts a wasp that chases Daddy Pig all around the picnic site. Eventually, Daddy pig is kind enough to allow Peppa to feed the ducks with his last slice of strawberry cake.

A week after this bake, we saw ducks while walking toward the local supermarket at Lorne, seaside town along Great Ocean Road. Funny that my son got very excited again saying..."Mummy! Mummy! I think the ducks need to eat our strawberry cake!"

"Strawberry cake?" I was confused initially. Then, I realised... My son remembers this strawberry cake and wants to be like Peppa feeding the duck with our strawberry cake. What a cute imagination!

This is how fresh strawberries become a slice of fresh strawberry cake...

This cake really looks like Peppa's strawberry cake!

Here's the recipe from the book, Cake Keeper Cakes by Lauren Chattman.
(with my modification and notes in blue)

Serve 9

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

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra (Instead, I just lined my baking pan with baking paper). Combine the egg, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat. Combine 1 1/4 cup flour, the baking powder, baking soda (I didn't add this), and salt in a medium mixing bowl.

2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 min, scraping down the sides of the bowl once or twice as necessary.

3. 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.

4. Turn the mixer n low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 sec on medium speed.

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

6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 min. let the cake cool in the pan for about 5 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Note:
Using half of the recipe, I've baked this cake in 10cm x 20cm baking pan at 160°C (fan forced) for 35 min. After cooling, I've cut the cake into 8 pieces and serve it with fresh whipped cream and strawberries.

Happy Baking
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