125g butter, at room temperature
2 tsp vanilla extract
270g (1 1/4 cups) caster sugar
2 eggs
1/4 tsp salt
225g (1 1/2 cups) self-raising flour,
plus 1 tbsp extra
170g (2/3 cup) sour cream
250g fresh strawberries, hulled
Preheat oven to 180C/160C fan forced. Grease and line base and side of a
23cm (base measurement) round springform pan with baking paper.
Use electric beaters to beat the butter, vanilla and 1 cup sugar in a large
bowl until pale and creamy. Add eggs, one at a time, beating well after
each addition. Add salt and half the flour and beat until just combined.
Add half the sour cream and beat until just combined. Repeat with
remaining flour and sour cream.
Halve 125g of the strawberries and set aside. Coarsely chop remaining
strawberries. Toss chopped strawberries with extra flour to coat. Fold into
the cake mixture until just combined. Spoon the mixture into prepared
pan and smooth the surface.
Sprinkle the top with 1 ½ tablespoons of the remaining sugar. Bake for 35
to 40 minutes or until a thin crust has formed on the top. Arrange halved
strawberries, cut-side down, on the top of the cake, pressing slightly into
the crust. Sprinkle with remaining sugar. Bake for 20 to 25 minutes or until
a skewer inserted in the centre comes out clean. Serve cake warm or at
room temperature
