American·Dessert
Strawberry Blender Cake
A clever shortcut cake where the batter is made entirely in a blender, resulting in a strawberry-infused sponge perfect for soaking up juices in a classic shortcake presentation.
Prep
20m
Cook
45m
Total
125m
Serves
8
Method
- 01
Preheat your oven to 350°F (175°C). Oil a loaf pan and line it with a strip of parchment paper for easy removal later.
Watch · 0:18
- 02
In a blender, combine 1 cup of sliced strawberries, eggs, vegetable oil, a pinch of sugar, lemon zest, lemon juice, and vanilla extract. Pulse to start, then blend on high speed for about 10 seconds until smooth.
Watch · 0:36
- 03
Add the self-rising flour to the blender. Pulse and blend for approximately 30 seconds until the flour is fully incorporated, stopping to scrape down the sides with a spatula if necessary to remove any dry clumps.
Watch · 1:25
- 04
Pour the batter into the prepared loaf pan. Tap the pan firmly on the counter to settle the batter and release large air bubbles. Bake in the center of the oven for about 45 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan.
Watch · 1:50
- 05
While the cake cools, prepare the topping by mixing 1 pound of sliced strawberries with 1/2 cup of sugar. Cover and let sit at room temperature for 30 minutes to 2 hours, stirring occasionally, to draw out the juices. Chill in the fridge until ready to serve.
Watch · 2:58
- 06
Whip the heavy cream with sugar and optional mascarpone until stiff peaks form. To assemble, slice the cooled cake, saturate each slice generously with the strawberry syrup, and top with plenty of macerated berries and whipped cream.
Watch · 5:10
From Chef John
“Making a batter with a blender might not make the best cake, but it might make your best cake.”
“Give this the old tap tapa, which of course is going to settle the batter down.”
“Please do not use the whipped topping from the store. That stuff is evil and bad luck.”