This is by far our families favorite strawberry cake. It has a crumb that is sweet and custardy with a top that bakes up light and crumbly. Each bite is bursting with flavor and it is fluffy, soft and tender. None of this dried out in the middle. It is pretty darn close to perfection!
Ingredients:
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh strawberries sliced
Directions:
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside. (I used a springform pan with great results)
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in strawberries. Spread the batter in the prepared cake pan. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
Let the cake cool completely in the pan and slice and serve the cake from the pan.
