Super fast and super juicy: jerk-sugar strawberry cake

Hach, is this a tragedy out there again ...
I was in a few appointments last week and did not really notice much of the weather - until today for the first time in weeks, ah which had to wear normal socks again for months!
Phew, that's really not nice, so in the summer.
Due to the dates, I have not even come to the boil this week.
At the weekend, then hopefully the wooden spoon will swing again. And maybe the dough scraper ...

But if time runs out and you still want to make a great cake, I can only recommend this recipe here This strawberry cake is not only fast, it also conjures the summer on the table, thanks to the delicious regional strawberries that are now available everywhere.
Try it out - the Ingredients are often already in the house and the preparation is really minimal.
The cake is not very firm, but remains very loose and juicy and keeps after baking for 1-2 days fresh without getting dry> It tastes particularly delicious when served with vanilla ice cream or whipped cream. Then you can use it to make a wonderful dessert for the summer menu.

 Recipe for lightning-fast strawberry cake

Quick strawberry cake

for a baking dish with the dimensions of about 17 x 26 cm, about 8 pieces

100 g of soft butter
120 g of sugar
1 egg, size M
80 g of sour cream
1/2 Tl vanilla extract or 1 Tl homemade Vanilla sugar
120 g flour
1 Tl tartaric baking powder
1 pinch of salt
300 g strawberries, washed, without greens and sliced ​​thin

1-2 El Muscovado or other raw cane sugar

Butter and flour for the mold

Preheat the oven to 160 ° C.
Brush the baking tin with butter and sprinkle with flour if necessary.

Mix the flour, baking powder and salt in a separate bowl. Then stir thoroughly into the butter-sugar mixture.
Pour the dough into the prepared dish and smooth it out.

Spread the strawberry slices evenly over it, then sprinkle the brown sugar over it.

Place the pan in the lower third of the preheated oven and bake the cake for about 45-50 minutes until lightly browned and baked, then cool on a wire rack.
With whipped cream or Serve vanilla ice cream.
Remains remain airtight for about 1-2 days at room temperature.
 recipe for lightning-fast strawberry cake