Step 1

Preheat oven to 350 degrees.

Step 2

Grease the bottom and sides of a 9-inch springform pan. Set aside

Step 3

Combine flour, baking powder and salt in a medium-sized mixing bowl. Whisk to combine then set aside.

Step 4

Cream butter and sugar with an electric mixer until light and fluffy, approximately 5 minutes, scraping down the sides of the bowl with a spatula as needed.

Step 5

Add eggs, one at a time, beating after each addition until incorporated.

Step 6

Beat in vanilla.

Step 7

Reduce mixer speed to low then add 1/2 cup of flour mixture. Beat until combined.

Step 8

Add sour cream and continue beating on low until incorporated.

Step 9

Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.

Step 10

Using a rubber spatula, gently fold 1 1/2 cups of sliced strawberries into the batter.

Step 11

Spread cake batter into greased springform pan then smooth top with a spatula.

Step 12

Arrange remaining sliced strawberries onto top of batter.

Step 13

Sprinkle cake batter with 1 1/2 Tablespoons of granulated sugar.

Step 14

Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.

Step 15

Place pan on a baking rack and allow cake to cool completely.

Step 16

To remove springform pan ring, wet a butter knife with hot water then carefully glide it around the outer side of the cake to separate it from the pan. Next, unlatch springform pan and remove the rim.

Step 17

Slice and serve cake.

Step 18

Cake is best the day it is made but it can be loosely covered and stored at room temperature for 1 day or refrigerated up to 3 days.