Ingredients
Method
1. Prepare the Pan & StrawberriesGrease a 9-inch springform pan and line the base with parchment paper. Heat your oven to 375°F (190°C).Take your strawberries and divide them—chop half into small pieces and slice the rest into halves.
2. Mix the BatterIn a large bowl, beat the eggs and sugar together using a mixer on high speed until the mixture turns pale and fluffy (about 5 minutes).Add the sour cream, oil, and vanilla extract. Mix on low speed until smooth and combined.
3. Add Dry IngredientsIn a separate bowl, stir together flour, baking powder, and salt. Gradually add this into the wet mixture in batches, mixing gently after each addition.Tip: Don’t overmix—this keeps the cake soft and tender.
4. Assemble the CakePour half of the batter into the prepared pan. Scatter the diced strawberries evenly over it.Spread the remaining batter on top, then arrange the halved strawberries over the surface, cut-side down. Press them lightly into the batter.
5. BakePlace in the oven and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.Let the cake sit in the pan for about 15–20 minutes before removing it. Transfer to a serving plate and allow it to cool.
6. Make the Strawberry SauceBlend the strawberries and sugar together until smooth. Taste and adjust sweetness if needed.
7. ServeDust the cake lightly with powdered sugar and drizzle each slice with fresh strawberry sauce before serving.