Ingredients

The following ingredients have 8 Servings
  • For Cake
  • ¼ cup + 2 tablespoon (85g unsalted butter, softened, plus more for dish)
  • 1 1/2 cups 187.5g all-purpose flour
  • 3/4 cups 150g granulated sugar
  • 2 large eggs
  • 1/2 tablespoon 3g baking powder
  • ¼ teaspoon salt
  • 1/2 cup 128g whole milk
  • ½ cup 100g sourdough starter ( ripe, 50: 50 all purpose flour : whole wheat flour 100% hydration)
  • 1/2 tablespoon vanilla extract
  • For Frosting
  • 4 oz 115g cream cheese
  • 2 cup (240g powdered sugar)
  • 1 teaspoon vanilla extract
  • 2 tablespoon butter softened
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries

Instruction

  • To make cake, preheat oven to 350 °F. Lightly butter an 8x8 inch baking dish. Line the tin with parchment paper or dust with flour and tap out excess.
  • In a medium bowl mix flour, baking powder, salt and mix well.
  • Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
  • To this add sourdough starter, milk and vanilla extract and mix well.
  • Then add flour and mix until everything combined well.
  • Transfer batter to prepared baking dish.
  • Bake until a toothpick inserted in the center of cake comes out clean, 30 minutes. Set aside for cooling
  • While cake is cooling make cream cheese frosting.
  • Beat softened butter and cream cheese until well blended.
  • Add powdered sugar and vanilla. Beat until creamy.
  • Frost the cake and top with blueberries and strawberries.