Strawberry Dream Cake
It may look simple, but I’ve called this a strawberry dream cake as everyone who tastes it closes their eyes, smiles and issues words to that effect. I just love rustic, comfort cakes such as this. It’s a tea cake kind of batter, but I wanted a richer rendition and something that perfectly paired with a batch of strawberries I had on hand. So I used a mix of sour cream, pure cream and brown sugar - the perfect partners to sweet berries - and the cake that popped of the oven was so moist, buttery, creamy even, it outstripped the others in its class. I also topped it with a spiced crumbly oat streusel – for crunch and because berries just love a struesel too. This is now my go-to morning/afternoon tea cake and dreamy served with or without a dollop of double cream. The trick is to cook through, but not dry out...
Strawberry Cream Cake with Spiced Oat Streusel
200g caster sugar
100g brown sugar
300g plain flour
3 tsp baking powder
½ tsp salt
100 unsalted butter, melted, cooled
100g sour cream
100g pouring cream
1 tsp vanilla essence
400g strawberries, halved (I used frozen)
2 tbs brown sugar
1 tbs caster sugar
35g (¾ cup) rolled oats
50g (⅓ cup) plain flour
100g unsalted butter, chopped
⅛ tsp each cardamom, all-spice and cinnamon
Preheat the oven to 190C. Grease a 23cm springform cake pan and line the base with baking paper.
Using an electric mixer, whisk the sugar and eggs for 5 mins until light and fluffy. Sift over the flour, baking powder and salt, and fold to combine. Fold in the melted butter, sour cream, pouring cream and vanilla.
Spread half the batter into the pan, scatter over half the strawberries, then repeat with the remaining batter and strawberries. Transfer to the oven and bake for 40 mins or until the top is set (it will still be jiggly underneath).
Meanwhile, to make the streusel, stir all the ingredients in a bowl until well combined. Add the butter, and using your fingers, rub into the dry ingredients until combined, but still kinda chunky.
Scatter the streusel over the cake, then return to the oven and bake for 20-25 minutes or until the struesel is crisp and golden and a skewer inserted into the centre comes out clean (if it’s browning too quickly, cover the top with baking paper or foil).
Cool in the pan for 15 mins, then turn out onto a wire rack to cool completely.