01 -
Once your cake's fully cool, scatter those juicy strawberries on top, then pile on big spoonfuls of whipped cream. Slice it up and dive in right away.
02 -
Pop your heavy cream, powdered sugar, and vanilla in a cold bowl. Whisk until it gets thick and makes soft peaks—stop before it gets too stiff.
03 -
While the cake's cooling down, toss the sliced berries with the sugar. Let them hang out for 20 or 30 minutes so they get nice and juicy.
04 -
Let the cake chill in the pan on a cooling rack till it feels room temp all the way through.
05 -
Pour your batter into the pan, smooth out the top, and stick it in the oven. Bake for 25 to 30 minutes—you want a toothpick in the middle to come out clean.
06 -
Mix in your sour cream, then start adding the flour mix and milk, going back and forth, starting and ending with flour. Only mix until it's just blended—don't overdo it.
07 -
Crack in the eggs one by one, beating after each. Then stir in the vanilla.
08 -
Use a mixer to blend that softened butter with sugar in your big bowl until it looks fluffy and pale.
09 -
Grab a medium bowl and whisk up the flour, baking powder, baking soda, and salt so it's all mixed nicely.
10 -
Set your oven at 175°C. Coat a 23 × 33 cm pan with a bit of butter or nonstick spray so nothing sticks.