Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures the cake won't stick and comes out beautifully.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined to avoid overmixing.
- Gently fold in the diced strawberries. Be careful not to overmix to keep the strawberries intact. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve, perhaps with a dollop of whipped cream for extra indulgence.
Notes
Chef's Tips:
• For best results, use fresh, ripe strawberries
• Avoid overmixing the batter to prevent a dense cake
• Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for added flair
Food Safety:
• Ensure eggs are fresh and properly stored
• Store leftovers in an airtight container in the refrigerator for up to 3 days