Description
A soft vanilla cake filled with fresh strawberries and topped with a light sugar crust. Simple, rustic, and perfect for everyday baking.
Ingredients
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1 1/3 cups all-purpose flour
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1 1/4 tsp baking powder
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1/4 tsp salt
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1 stick softened butter
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1 cup sugar
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2 large eggs
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1 tsp vanilla
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1/2 cup sour cream or Greek yogurt
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2 cups chopped strawberries
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Sugar for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment.
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Mix flour, baking powder, and salt; set aside.
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Cream butter and sugar until fluffy.
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Add eggs one at a time, beating well.
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Mix in vanilla.
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Alternate adding the flour mixture and sour cream, starting and ending with flour.
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Fold in strawberries gently.
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Spread batter in pan and sprinkle the top with sugar.
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Bake 35–40 minutes, until a tester comes out clean.
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Cool, then slice and serve.
Notes
Use fresh berries for the best texture.
Avoid overmixing to keep the crumb soft.
Cake slices freeze well for make-ahead treats.