Description
Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.
Ingredients
- cooking spray
- 1 ¼ cups white sugar, divided
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- 1 (16 ounce) package fresh strawberries, stemmed and halved
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
- Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy
- 5 to 7 minutes. Add eggs one at a time
- beating well after each addition. Beat in vanilla extract.
- Whisk together flour
- baking powder
- and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream
- beginning and ending with flour mixture
- and beating just until combined after each addition. Fold in strawberries.
- Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 40 to 50 minutes. Let cool completely on a wire rack.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 10