Fresh Strawberry Cake With White Chocolate Chips

In ‘Cake Keeper Cakes’ by Lauren Chattman

• Ready In: 1 hr 20 mins
• Serves: 9

Ingredients

• 1  large egg
• 1  large  egg yolk
• 1⁄2 cup sour cream
• 1⁄2 teaspoon  grated lemon zest
• 2  teaspoons pure vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6  tablespoons unsalted butter, softened
• 1  cup sugar
• 8  ounces strawberries, stemmed and sliced
• 1  cup white chocolate chips (or chunks)

Directions

1. Preheat oven to 350 degrees.
2. Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
3. Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
4. Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
5. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
6. With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
7. Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
8. After the last addition, mix for 30 seconds on medium speed.
9. Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
10. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
11. Scrape the batter into the prepared pan and smooth the top with a spatula.
12. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
13. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
14. Cut into 9 squares and serve.
15. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.