Easy Strawberry Cake

• 2 large eggs room temperature
• 1 cup sugar
• 1 cup sour cream
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour (250 grams)
• 2 tsp baking powder
• ½ tsp salt
• 12 oz strawberries hulled
• 1 tsp powdered sugar, for dusting (optional)

Butter a 9” springform pan and line the bottom with parchment paper. Preheat oven to 375˚F. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.

Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.

In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and ½ tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix.

> Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries (cut-side-down), pressing them down just slightly into the batter. Bake at 375˚F for 45 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 min before removing the ring.

Run a thin spatula around cake edges to loosen from pan. then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.

• 16 oz strawberries, hulled and halved
• ¼ cup sugar, or to taste

While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.