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Simply beat together the eggs and sugar on high speed for a few minutes, then add the sour cream, oil and vanilla till combined. Next add the flour mix 1/3 at a time until incorporated. Put half the mixture in your cake tin and sprinkled with chopped strawberries then pour the remaining batter over the strawberries.
In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside. In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
The sour cream or yogurt is what makes the cake so moist, but both of them needs to be full fat. Spoon your flour into the measuring cup to aerate it, rather than dip your cup into the flour as it compacts the flour and you can end up with 25% more flour than required.
Even if you aren’t a fan of white chocolate, keep this delicious Strawberry Sour Cream cake in mind for all sorts of fillings and frostings! We just love it, and think that you will too.
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