makes (1) 9in round cake


  • 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


  • Preheat oven to 350°F
  • Butter and flour a 9-inch round cake pan and set aside.
  • Whip butter and 1 cup of the sugar until pale and fluffy.
  • Add 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.