This cake is very easy to put together and it tastes wonderful. It uses fresh strawberries , which gives the cake just enough fruity sweetness. I finish off the cake with baking sugar for an extra layer of crunchy sweetness.
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cups granulated sugar, more for garnish
- 2 extra-large eggs
- 2 teaspoons vanilla bean paste
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound strawberries, sliced
Directions:
Preheat the oven to 350 degrees F. Grease 9 inch spring form pan.
In a stand mixer, cream together the butter and sugars until light and fluffy. Add eggs one at a time and then vanilla bean paste.
In a separate small bowl, whisk together sour cream and heavy cream. Add to the stand mixer and mix until combined.
In a separate medium bowl, whisk together the flour, baking powder and salt. Gently add the dry ingredients into the wet ingredients, adding a little at a time until fully incorporated.
Fold in the strawberries and then spoon the batter into the prepared pan. Sprinkle with sugar on top. Bake for 45-50 minutes or until you can insert a toothpick in the center and it comes out clean.
Let cake cool for about 30 minutes, then remove from pan and transfer to a cooling rack to let it cool completely, about 30 minutes more.
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