Fresh Strawberry Cake

• 1 ¼ cup sugar
• 1 stick butter, room temperature
• 2 eggs
• Vanilla
• Cinnamon
• 1 1/4 teaspoon baking powder
• Salt
• 1 1/3 cup AP flour
• 1/2 cup sour cream
• 16 oz strawberries

1. Set the oven to 350 degrees.
2. Place butter and 1 cup of sugar in a mixing bowl and beat until light and fluffy.
3. Add eggs one at a time and continue to whip.
4. Add vanilla and cinnamon.
5. In a separate bowl combine flour, baking powder, and salt.
6. Add half of the flour to the eggs and then mix in the sour cream.
7. Add the rest of the flour. Do not over mix. This will activate the gluten and make your cake tough.
8. Wash and cut your strawberries. Lay them out on towels to dry. This is very important, so you do not make the batter wet. When they are dry, fold them gently into the thick batter.
9. Pour batter into the prepared baking dish and sprinkle the remaining 1/4 of sugar on top. Bake  for approximately 40 minutes or until cooked through. It will have a moist crumb when tested and the surface will be crispy.
10. I like to serve this moist cake with lightly sweetened fresh whipped cream and some extra cut fresh strawberries.

‍