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Instructions

1. In a large bowl, combine two large eggs at room temperature with one cup of granulated white sugar. Beat with a mixer on high speed for about five minutes or until the mixture turns thick.

2. Add one cup of sour cream to the mixture, half a cup of olive oil and one tsp of vanilla extract. Beat together on low speed just until blended.

3. Sift two cups of all purpose flour, two tsp of baking powder and a quarter tsp of salt. Mix the dry ingredients together and add to the wet mixture one-third at a time. Mix just until well combined. Preheat oven to 375 F.

4. Dice 6 oz of fresh strawberries into small pieces for the center of the cake and slice the remaining 6 oz of strawberries into halves for the cake topping.

5. Butter a 9 inch springform pan and place parchment paper on the bottom. Pour half of the batter into the pan and add the diced strawberries. Then pour the rest of the batter into the pan. Place the strawberry halves in circular pattern on the top of the batter and push them slightly into the mixture so that they remain in place.

6. Place the pan into the oven at 375 F for about 50 minutes. Check to see if it is cooked by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done.

7. For the sauce, dice 12 oz of fresh strawberries and insert into a blender. Add one-quarter cup of white granulated sugar and blend until it is smooth. Refrigerate the sauce.

8. Let the cake cool on a rack for about 20 to 30 mins. Sprinkle icing sugar on top of the cake and pour the strawberry sauce at the center. Your strawberry cake is ready to be served!

Cheers!

Flour for Her.