light sour cream
or 160g classic sour cream in total
or 1 tbsp vanilla extract
100 g for decoration
Preheat the oven to 180˚C.
Cut the strawberries into quarters or halves.
Mix the butter and 170g sugar until you get a loose mixture.
Add the eggs one by one and stir further. Add the vanilla extract or scrape out the vanilla pod with the tip of a knife and add it to the mixture.
Add sour cream (and light sour cream) and mix well. Combine flour and baking powder in a bowl and add to the mixture.
Carefully fold in strawberries with a spatula.
Cover the bottom of the cake tin with baking paper, butter and flour.
Pour in the dough, sprinkle the remaining sugar over it and bake the cake on the middle shelf for 60 minutes.
Let the cake cool down in the baking tin.
Whip the heavy cream until stiff and cut the remaining strawberries into halves.
Once cooled, cover the cake with whipped cream and place the strawberries on top.