French Strawberry Cake

9th Street had gorgeous boxes of strawberries on Saturday, I picked up two, one would be macerated for brunch, and the other for this cake. I’m a big fan of “one pan wonder” cakes – this one is light, custardy in the middle, and studded with strawberries. The perfect ending to our Easter feast! 

• 1 1/3 cups flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups strawberries, cut in half
• 1 tablespoon granulated sugar, for sprinkling

1. Preheat oven to 350º, spray a 9″ round cake pan with cooking spray.
2. In a medium bowl, whisk flour, baking powder, and salt together – set aside.
3. In the bowl of an electric mixer, cream butter and 1 cup sugar until pale and fluffy. Add the eggs, one at a time and the vanilla.
4. Add the flour mixture to the butter mixture, alternating with the sour cream, and ending with the flour mixture – beating until just combined. Fold in the strawberries, pour batter into prepared pan. Sprinkle 1 tablespoon of sugar on top of batter, and bake for 40 to 45 minutes. Test with a toothpick, let cool on a wire rack.