Ingredients
Scale
- 1 pound strawberries (1 pint, 2 cups)
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup salted butter (softened)
- 1 ¼ cup granulated sugar
- strawberry reduction (about ⅔ cup)
- ¼ cup sour cream (room temperature)
- ¼ cup whole milk (room temperature)
- 2 eggs (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Hull the strawberries and slice them in half.
- Blend the strawberries with 1 tablespoon of sugar in a high-powered blender until smooth, about 30-60 seconds.
- Pour the strawberry puree into a small saucepan.
- Cook the puree over medium heat, stirring constantly, until it thickens and reduces to about ⅔ cup, taking 25-45 minutes.
- Transfer the cooled strawberry reduction to a glass jar and refrigerate until needed.
Notes
Make the strawberry reduction a day ahead for enhanced flavor.
Allow all ingredients to reach room temperature before baking for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.