Strawberry Cake Glaze (Printable Version)

Tender, sweet cake full of berries and finished with a rich, creamy glaze. Great for any sweet craving.

# Everything You’ll Need:

→ Cake Stuff

01 - 250 g regular flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 170 g salted butter (super soft makes it simple)
06 - 200 g sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 120 g sour cream
10 - 150 g strawberries, cut into bits
11 - 1 tablespoon sugar for strawberries
12 - 60 ml whole milk

# Steps to Cook:

01 - Fire up your oven to 175°C (350°F) and let it get good and hot.
02 - Spread butter inside your 23 x 13 cm loaf pan and shake in a bit of flour. Coat every part so nothing will stick.
03 - Grab another bowl and blend flour, baking powder, baking soda, and salt. Leave it aside for now.
04 - Drop sugar and your soft butter into a big bowl. Beat on medium until it turns light and airy, 2 to 3 minutes.
05 - Add the eggs in one after the other, mixing well after each.
06 - Pour in the vanilla and give it a quick mix so you get that smell in every bite.
07 - Stir in the dry stuff and sour cream in turns. Go flour first, then sour cream, repeat, and end on flour. Stir gently so it doesn’t get tough.
08 - Toss your chopped berries with the tablespoon of sugar in a little bowl. Let them sit till they’re juicy.
09 - Carefully fold those sugared strawberries into the batter. Don’t mash them up.
10 - Pour in the milk and gently stir, aiming for a thick but blended batter.
11 - Spoon the mixture into the loaf pan and smooth out the top with a spatula.
12 - Pop the loaf pan in the center of your oven and bake for about 60 to 70 minutes. When you poke the middle with a toothpick, it shouldn’t come out too messy.
13 - Once it’s done, set the pan aside for 10 minutes before moving on.
14 - Carefully lift out the loaf and let it finish cooling on a rack.
15 - After it’s totally cooled off, slice it up and eat! Those juicy strawberry bites are awesome.

# Extra Suggestions:

01 - Amp up the berry flavor by mixing in a bit of lemon zest—about a teaspoon does the trick.
02 - Rolling the strawberry pieces in sugar keeps them from sinking all the way to the bottom.
03 - Noticing your loaf browning too fast? Cover the top with foil halfway through baking.
04 - You’re looking for batter that’s thick but still scoopable. Don’t over-mix or it won’t stay soft.
05 - Want a sweet touch? Whip up a simple glaze with powdered sugar and milk and pour it over once cooled.

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