A light, strawberry cake topped with a delicious, crisp sugar crust. The crust forms simply by sprinkling sugar over the batter just before baking. My cake, baked in a 23 cm tin, turned out quite tall – next time I’d use a 25 cm tin so I could fit in even more strawberries and topping. Highly recommended!
Ingredients for strawberry cake with a crunchy sugar crust:
- 120 g butter
- 110 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract or 8 g vanillin sugar
- 2 cups (300 g) plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 cup (250 ml) sour cream
- 2 tablespoons (30 ml) milk
- 250 g strawberries
- 3 tablespoons sugar (for topping)
All ingredients should be at room temperature.
In a mixing bowl, beat the butter, sugar and vanilla (or vanillin sugar) until very pale and fluffy. Add the eggs one at a time, mixing well after each addition. At this stage, the mixture may look slightly curdled – this is perfectly normal and won’t affect the final result. Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Add the sour cream and milk, then gently fold everything together using a spatula, mixing only until just combined.
Grease a 23 cm springform tin and line the base with baking parchment. Transfer the batter into the tin and level the surface. Arrange the strawberries on top (cut larger ones in half). Sprinkle with sugar, aiming mostly for the cake batter rather than the fruit.
Bake at 170°C for about 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
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