Ingredients
Equipment
Method
- Preheat your oven to 350°F. This is the perfect temperature for baking the cake to a golden brown. While the oven heats, prepare your baking pan – either butter or spray an 8 or 9-inch square pan and line it with a parchment sling. This will help you remove the cake easily once it’s done.
- In a medium-sized bowl, combine 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¾ teaspoon of kosher salt. Whisk them together until well mixed. This step ensures that your leavening agent is evenly distributed throughout the flour.
- In a separate large bowl, whisk together 1 cup of sugar, ¾ cup of sour cream, 2 large eggs, ½ cup of vegetable oil, 2 teaspoons of vanilla, and ¼ teaspoon of almond extract if using. Mix until smooth and well combined.
- Now, fold the dry ingredients into the wet mixture. Be gentle! You want to combine them without overmixing. The batter will be lumpy, and that’s perfectly fine. Just ensure that there aren’t any dry pockets of flour.
- Pour the prepared batter into your greased pan, smoothing the top with a spatula. This step is crucial for ensuring even baking. Then, place it in the preheated oven and bake for about 20 to 25 minutes.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean, and the sides will start to pull away from the pan. Keep an eye on it, as baking times can vary slightly based on your oven and pan size.
- Once baked, allow the cake to cool in the pan for 10 minutes. This resting period makes it easier to remove the cake without breaking it. Use the parchment sling to lift it out and transfer it to a cooling rack.
- While the cake is cooling, prepare the strawberries. Wash, hull, and slice 2 pounds of fresh strawberries. You should end up with about 4 heaping cups. Place the sliced strawberries in a large bowl and sprinkle them with ¼ cup of sugar. Toss them gently and let them sit for at least 15 minutes. This will allow them to macerate and release their juices, making them even sweeter.
- Next, make the whipped cream. In a large bowl, combine 2 cups of heavy whipping cream, ¼ cup of powdered sugar, 1 teaspoon of vanilla, and ¼ teaspoon of kosher salt. Use a stand mixer or hand mixer with a whisk attachment to whip it on low speed to avoid splattering, gradually increasing the speed to medium and then medium-high until soft peaks form. This should take just a few minutes.
- To serve, cut the cooled cake into 9 equal squares. Slice each square in half horizontally. Spoon some of the whipped cream onto the bottom half, and top it with a generous amount of strawberries and their juices. Replace the top of the cake and finish with more whipped cream and strawberries. Repeat this process for all the squares, and dust the tops with powdered sugar before serving.
Notes
The cake can be baked 2-3 days ahead of serving. Store in an airtight container in the refrigerator for up to 4 days. Or, freeze the cake for up to 2 months.