A friend of mine shared this recipe with me, and I’m so glad he did! I’ve made it several times with rave reviews. It’s so light and not overly sweet, which makes it great for a breakfast cake, or add whipped cream with additional sliced strawberries and it becomes a delicious after-dinner dessert. You can also use other berries like raspberries or blueberries. I also like to add some sprinkle sugar (my signature baking tip) over the top before baking to give it a little crunch. This is a simple recipe that will come in handy when you need to whip up something fast and easy! Enjoy!

 

1⅓ cup flour

1¼ tsp baking powder

¼ tsp salt

1 stick of softened butter (1/2 cup)

1 cup sugar

2 large eggs

1 tsp vanilla

½ cup sour cream

2 cups rough-chopped strawberries

Sparkle sugar for finishing

 

1. Preheat oven to 350 degrees. Grease a 9-inch round pan.

 

2. In a medium bowl, mix the flour, baking powder, and salt. Set aside.

 

3. Beat the butter and sugar until fluffy.

 

4. Add in the eggs, one at a time. Beat well after each egg. 

 

5. Add in the vanilla and beat well.

 

6. Alternately, add in the flour mixture and the sour cream, beginning and ending with the flour mixture.

 

7. Fold in strawberries with a spatula.

 

8. Spread batter in prepared pan and sprinkle top with sparkle sugar.

 

9. Bake for 35-40 minutes, until cake tester comes out clean.

 

10. Cool and serve. Cake will come out of pan easily if you want to plate it for display.