Strawberry cake

Strawberries, they carry the flavor of spring. Even the bulky, watery, supermarket ones are adequate for this recipe. But if you can get the locally grown, small, flavorful berries, I promise it's worth it!

Ingredients

2 room temp eggs

2/3 cup sugar

1 cup sour cream

0.5 cup vegetable oil

1 tsp vanilla

2 cups flour

2 tsp baking powder

0.25 tsp salt

12 oz strawberries

powdered sugar for dusting

Preparation

Butter a 9-inch springform pan and line bottom with parchment paper. Preheat oven to 375F.

Dice 6 oz strawberries and cut 6oz in halves.

Using a hand mixer, beat the two eggs with the sugar until light and fluffy, for about 5 minutes on a high setting.

Add in the sour cream and the oil. Beat in until well combined. Mix in the vanilla.

Mix the flour and the baking powder and salt. Add into the liquid ingredients little-by-little, and mix in on medium until just combined.

Pour half of the batter into the baking shape. Sprinkle the diced strawberries on top. Purr the other half of the batter on that and arrange the strawberry halves on it pressing them a bit into the cake.

Bake for about 40-50 minutes, until done, in a 375F oven. Sprinkle with sugar.