Strawberry Cake with Sour Cream Strawberry Whipped Cream

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 18

Tender buttery cake baked with fresh strawberries that melt into jammy puddles of goodness. Top this summer treat with a sour cream strawberry whipped cream. Inspired by Deb Perelman of Smitten Kitchen https://smittenkitchen.com/2019/06/strawberry-summer-sheet-cake/ 

9 Tbsp butter, melted + 1 tsp for the baking dish

2 eggs

2 tsp vanilla

¾ cup milk

2 ¼ cups flour

1 ½ cups sugar + 3 Tbsp for topping

2 ¼ tsp baking powder

¾ tsp salt

1 ½ lbs ripe strawberries, hulled and halved

Preheat the oven to 350*. Butter a 9.13 baking dish and set it to one side. Melt 9 tablespoons of butter in a microwave-safe bowl for 30-60 seconds, whisk in eggs, vanilla, and milk. In a stand mixer, whisk flour, 1 ½ cups sugar, baking powder, and salt together. Stir in the milk mixture and mix just until the flour is incorporated. Spread evenly in the prepared baking dish. Place strawberries cut-side down pressing them close together into the batter. Sprinkle the remaining 3 tablespoons of sugar on top of the berries. Bake for 45-48 minutes or until golden brown and a toothpick tester comes out batter-free. My favorite way to test baked goods is with an Insta thermometer; the minimum temperature for cakes should be 200°. Allow the cake to cool to room temperature. Make the strawberry whipped cream and serve with a generous dollop.

Sour Cream Strawberry Whipped Cream: 

1 cup heavy cream 

½ cup sugar

1 Tbsp vanilla 

½ cup strawberries, chopped 

⅔ cup sour cream

In a stand mixer, whip cream and sugar together to soft peaks with a whisk attachment. Add in the vanilla, strawberries, and sour cream. Continue to whip the strawberry cream to firm peaks, the strawberries will be crushed into even smaller pieces.