Made with fresh juicy strawberries tucked into a moist sour cream batter. Not overly sweet, this cake is terrific served for breakfast, brunch or as a light dessert.
- 2 1/4 cups unbleached all-purpose flour, divided
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 cup sour cream (8-ounces)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup quartered strawberries, plus 1/2 cup halved strawberries for top
- 2 teaspoons coarse sugar for garnish
- Preheat oven to 350F. Lightly coat a 9×9-inch pan with vegetable cooking spray, then line with a piece of parchment paper, leaving an overhang on two sides.
- In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and 3/4 cup of granulated sugar. Make a well in the center and set aside.
- In a small bowl combine 1 cup of the chopped, quartered strawberries with the remaining 1/4 cup of flour. Toss to coat.
- In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. Gently fold in the 1-cup of chopped strawberries. Spoon the batter into the prepared pan and spread evenly. Allow the cake batter to rest at room temperature for 15 minutes before baking.
- Scatter the remaining 1/2 cup of sliced strawberries on top of the cake batter, then sprinkle with coarse or granulated sugar. Bake at 350F for 35-45 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
- Cool slightly before serving either warm or at room temperature. Store leftovers in the refrigerator.