INGREDIENTS:
Strawberry Cake:
2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
12 oz Dickey Farms strawberries, hulled
1 tsp powdered sugar, for dusting, optional
Strawberry Sauce:
16 oz Dickey Farms strawberries, hulled and halved
1/4 cup granulated sugar
INSTRUCTIONS:
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, 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, 1/2 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 1/4 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 until just well combined. Do not over-mix.
Pour half the batter into prepared pan. Top with 6 oz diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz halved strawberries (cut side down), pressing them down just slightly into the batter.
Bake at 375°F for 45-55 minutes.
While the cake is baking, make the strawberry sauce: In a blender, combine 16 oz strawberries and 1/4 cup sugar and blend until pureed.
Let cake rest in pan 15-20 mins before removing the ring.
Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool and dust with powdered sugar if desired.
Enjoy!
*Recipe from Natasha's Kitchen
