It’s a super quick and easy recipe.
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup olive or vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 12 oz strawberries, hulled
- Powdered sugar to dust the top, optional
- 16 oz strawberries, hulled and halved
- 1/4 cup granulated sugar
Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
Beat the 2 eggs together with 1 cup sugar on high speed until light in color and thick.
Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.
Combine in a separate bowl all the dry ingredients and mix them well. Then add them bit by bit to the batter and mix them well under.
Pour half of the batter into pan and top with 6 oz of diced strawberries, then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes.
Step 5: Sauce
Combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.