Well, some might consider this a downside, but in reality you’ll likely never have to deal with this problem as this tender, moist cake is bound to be eaten straight away!
Ingredients
1 stick unsalted butter, softened
1 1/4 cups granulated sugar, divided
2 eggs
2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup sour cream
16 oz fresh strawberries, sliced
Preparation
Preheat oven to 350˚F. Cream together butter and 1 cup sugar using electric mixer until pale and fluffy.
Mix in eggs and vanilla. Blend until uniform in color.
In another bowl combine flour, baking powder, and salt. Add a little flour mixture to butter mixture and stir. Add some of the sour cream and mix again. Repeat until all dry ingredients and sour cream have been incorporated into batter. Fold in strawberries.
Pour batter into 9” greased and lined springform pan. Level with back of spoon. Top with remaining sugar.
Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cover with foil partway through baking if top browns too quickly.
