Step 1

Preheat the oven to 375ºF. Prepare a 9 inch springform pan by greasing the bottom with cooking spray or butter. Or line a round cake pan with parchment paper and grease the edges. Set aside.

Step 2

To a medium-sized bowl, cream together softened butter and granulated sugar. Mix on high for a few minutes until the mixture is light in color and creamy. Add the sourdough discard and mix again until completely combined. Add the egg and vanilla extract and mix again.

Step 3

Shake the buttermilk and add to the mixture. Mix to incorporate, scraping down the sides and mixing until you have a thick and creamy mixture. See recipe notes for buttermilk substitution.

Step 4

To a small bowl, add the flour, baking powder and salt. Fluff together with a fork. Add the dry flour mixture on top of the liquid mixture and mix for about 1 minute until completely incorporated and combined. Spread the cake batter into the prepared pan.

Step 5

Cut up 1 lb of fresh strawberries. Slice the stem off the strawberry and then slice the berry in half. Dot the entire cake with strawberries, nestling them as close together as possible into the cake. The more strawberries, the more sweet strawberry flavor. Sprinkle 2 Tablespoons of sugar all over the top of the strawberries and cake batter.

Step 6

Bake the cake for 5 minutes at 375ºF. After 5 minutes reduce the temperature to 325ºF and bake for about 50-55 minutes or until a toothpick inserted comes out clean (with maybe a little strawberry gooeyness clinging to it).

Step 7

While the cake bakes, whip up some fresh whipped cream: Pour cold whipped cream into a bowl. Add 5-10 grams granulated sugar and a dash of vanilla extract. Whip until medium peaks (lift the beaters out of the bowl and a peak will hold its shape, but droop down a little). Cover and refrigerate before serving.

Step 8

Let cake cool completely before slicing and serving with a dollop of homemade whipped cream. Enjoy!