Strawberry Blender Cake

Preheat the oven to 350 degrees F (180 degrees C). Oil a 9×5-inch loaf pan, and line with parchment, leaving overhang on the 2 long sides.

For the cake, add sliced strawberries, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla to the jar of a blender, and blend on High until mixture is emulsified, 10 to 15 seconds.

Add flour and blend on High until the flour is thoroughly incorporated, about 30 seconds more. Use a spatula to scrape down the sides of the blender; blend a bit more if necessary to incorporate all flour. 

Transfer batter into the prepared pan. Tap the pan on a towel to settle the batter. 

Bake in the preheated oven until a skewer inserted near the center comes out clean, about 45 minutes. Let cool completely, then remove from the pan.

For strawberries, add sliced berries to a bowl and cover with sugar. Mix briefly, cover, and let sit for 30 minutes. Stir thoroughly with a spoon, and let sit another 30 minutes. Repeat this process twice more, or until the berries have produced as much juice as you like. Wrap and refrigerate until needed.

For whipped topping, add mascarpone, sugar, and vanilla to a mixing bowl, and beat with an electric mixer for 20 seconds to loosen and soften the cheese. Add in the cream, and continue to beat until medium-stiff peaks form.

To assemble, slice cake into 1-inch slices (about 8). Place a slice in a shallow serving bowl, and spoon berry juices over cake until saturated. Add a spoonful of berries, then a generous dollop of whipped cream, and more berries and juice as desired.

John Mitzewich

From the Editor

Here’s how to make self-rising flour at home.