Ingredients
- 10 tablespoons (140 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅔ cups (210 grams) all purpose flour, spooned and leveled*
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) sour cream, room temperature
- ⅓ cup (50 grams) fresh strawberries, diced
- powdered sugar for dusting
Instructions
- Preheat oven to 350 F (180 C). Butter and lightly flour a 9×5 inch (23×13 cm) loaf pan.
- Melt the butter in a small bowl. Whisk in the vanilla extract and set aside until cooled to about room temperature.
- Sift and combine the flour, baking powder and salt in a separate bowl. Set aside.
- Using an electric mixer, whip the eggs and sugar on high speed until the mixture is light in color and expands to about 3 times its original volume.
- Gradually fold in the sifted flour mixture and room temperature sour cream by hand.
- Mix a large spoonful of the batter into the melted butter, then incorporate the butter mixture into the remaining batter.
- Gently fold in the strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean.
- Cool the cake in the pan on a wire rack for 20 minutes. Then remove the cake from the pan and allow to finish cooling on the wire rack.
- Dust with powdered sugar if desired.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storing: Store leftover cake in an airtight container at room temperature for up to 2 days or cover tightly and store in the refrigerator for up to 5 days.