This is a moist, custardy strawberry cake that works well with measure for measure gluten-free flour (or regular all purpose flour).
- 1 stick softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh sliced strawberries
Preheat to 350.
Lightly grease a 9" cake pan with some of the softened butter. With a mixer, combine the sugar and the soft butter until well combined and fluffy. Add eggs, beating after each addition. Add vanilla and continue mixing.
Combine the flour, baking powder, and salt. In alternating steps, add the flour mixture and sour cream in small amounts to the butter mixture and whisk together. After the last sour cream and flour is combined, fold sliced strawberries in and spread in cake pan. Sprinkle a small amount of sugar on top and bake for 35-40 minutes. Let cool in the pan and serve.