French Strawberry Cake
This French strawberry cake is deliciously light and reminiscent of a ladyfinger cake. It's not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.
cooking spray
white sugar, divided
1 ¼
cups
unsalted butter, room temperature
1
stick
eggs
2
large
vanilla extract
1
teaspoon
all-purpose flour
1 ⅓
cups
baking powder
1 ¼
teaspoons
salt
¼
teaspoon
sour cream
½
cup
fresh strawberries, stemmed and halved
1
(16 ounce) package
 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with cooking spray.
  Beat together 1 cup sugar and butter in a large bowl using an electric mixer until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla until incorporated.
  Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in strawberries.
  Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.
