Sourdough Vanilla Strawberry Cake

Today we're making another great treat for the weekend, a sourdough Strawberry Cake.

When you make a sourdough cake you need to plan ahead because the fermenting process takes a day to activate. You may think sourdough should be kept for savory foods however with this cake the sourdough adds great texture without compromising flavor.

For the entire cake you will need:

• 55 grams of Sourdough Starter
• 270 grams of flour
• 125 mls water

• 2 teaspoons of vanilla

• 100 grams of butter
• 150 grams of sugar
• 1/2 teaspoon of baking soda
• 4 teaspoons of cider vinegar
• 35 thawed out small strawberries

Add your flour, sourdough starter, vanilla and water and mix well. Leave overnight for the sourdough to activate the dough.

Mix in the sugar to the dough.

Melt the butter and add 2/3 of it to the mixture, mixing in well.

Add cider vinegar to the remaining butter, mix this together then add to the dough mixture stirring well.

Pour the mixture into a baking tin and pre-heat the oven.

Add the strawberries to the mixture by gently pressing each into the dough and just below the surface.

Bake your strawberry vanilla cake for 25 minutes at 180C (360F) or until golden brown.

Remove the cake from the tin and allow to cool on a rack.

Then dust the surface of the cake with icing sugar and serve.

This is a lovely cake...I hope you enjoy making it. Thanks for stopping in.