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strawberries granulated sugar cornstarch butter dried culinary lavender all-purpose flour baking powder salt eggs vanilla sour cream
Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch springform pan. Wrap 2 layers of foil under the pan and place it on a baking sheet.
In a medium bowl, toss together the strawberries, cornstarch, and sugar. Spread the berries evenly into the bottom of the prepared pan.
Melt the butter and stir in the dried culinary lavender. Let steep for 10-15 minutes and then strain the butter through a fine-mesh strainer and discard the lavender. Let cool slightly.
In a bowl, whisk the flour, baking powder, and salt.
In a separate bowl, whisk the melted butter and sugar together until fully combined. Then whisk in the eggs, one at a time, the vanilla, and the sour cream until the batter is smooth. Finally, fold in the dry ingredients.
Spoon the batter over the strawberries, taking care not to overly disturb the strawberry layer and then smooth the top with a spatula.
Bake for 35-40 minutes, or until the top of the cake is golden, firm to the touch, and a toothpick comes out clean. Ovens vary, but I begin checking with a toothpick around 33 minutes.
Let the cake cool in the pan for 15 minutes then run a knife around the outside edges of the cake. Place a plate on top of the pan and turn it upside down. Release the cake from the pan while it's still warm. Otherwise, it will stick to the pan and serve!
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