Baking Steps

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 9-inch springform pan. Set aside.
• Combine flour, baking powder and salt in a medium-sized mixing bowl. Whisk to combine then set aside.
• Cream butter and sugar with an electric mixer until light and fluffy, approximately 5 minutes, scraping down the sides of the bowl with a spatula as needed.
• Add eggs, one at a time, beating after each addition until incorporated.
• Beat in vanilla.
• Reduce mixer speed to low then add ½ cup of flour mixture. Beat until combined.
• Add sour cream and continue beating on low until incorporated.
• Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.
• Using a rubber spatula, gently fold 1 ½ cups of sliced strawberries into the batter.
• Spread cake batter into greased springform pan then smooth top with a spatula.
• Arrange remaining sliced strawberries onto top of batter.
• Sprinkle cake batter with 1 ½ Tablespoons of granulated sugar.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.
• Place pan on a baking rack and allow cake to cool completely.
• To remove springform pan ring, wet a butter knife with hot water then carefully glide it around the outer side of the cake to separate it from the pan. Next, unlatch springform pan and remove the rim.
• Slice and serve cake.
• Cake is best the day it is made but it can be loosely covered and stored at room temperature for 1 day or refrigerated up to 3 days.