Strawberry Sour Cream Cake

2 large eggs, room temperature

1 cup sugar

1 cup sour cream

1/2 cup light olive oil or avocado oil

1 tsp vanilla extract

1 lemon, zested

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 lb strawberries, washed and hulled

1 tsp powdered sugar for dusting, optional

Preheat oven to 375°F. Grease a 9″ springform pan and line the bottom with parchment paper.

Prepare strawberries for the cake by dicing 8 oz of strawberries into slivers and slicing the second 8 oz into halves.
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together the eggs and sugar on high speed for 5 minutes, until mixture is creamy and a pale yellow.
Add sour cream, oil and vanilla, then beat on low speed until well combined.

In a small bowl, whisk together: the flour, baking powder and salt until well incorporated. With the mixer on med/low speed, add a third of the flour mixture to the batter, letting the flour incorporate. Continue with 2 more additions and mix until well combined. Do not over-mix.
Pour half of the batter into prepared pan. Top with the diced strawberries and pour remaining batter over the top. Cover the top of the cake with the halved strawberries (cut-side-down), pressing them slightly into the batter.

Bake for 45-55 minutes or until a toothpick inserted into center comes out clean.

Let cake rest in pan 15-20 min before removing the ring.

Run a thin spatula around cake edges to loosen from pan and transfer to a cake platter.

Strawberry Sauce

16 oz strawberries, washed and hulled

1/4 cup granulated sugar, or to taste

In a blender or food processor, combine strawberries and sugar, then blend until pureed.

To serve—

Dust cake with powdered sugar. Drizzle individual slices generously with strawberry syrup and serve with fresh whipped cream.