• Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 9-inch springform pan, and line with parchment paper.

Strawberries:

• For inside of cake: Dice 230 grams strawberries into 1/2 inch thick pieces. In a medium bowl, stir together the diced strawberries and 1 tsp of flour until fully coated (this is to keep them from falling to the bottom of baking pan).
• Topping: Slice the remaining (120 grams) strawberries into halves and set aside.

Cake:

• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together unsalted butter with 1 cup sugar on high speed; until the mixture is pale, light, fluffy and creamy for about 5 minutes.
• With the mixer on medium-low speed, add in the eggs one at a time, mixing well after each addition. Add in vanilla extract.

  Reduce the mixer speed to low and gradually add flour mixture and sour cream, alternating one at a time, beginning with flour mixture and ending with sour cream; beating just until no large lumps remain (the batter will be thick). Do not over-mix.
• Using a spatula, gently fold in the diced strawberries. Spread mixture into baking pan and smooth the top with a spatula.

  Arrange 120 grams of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Sprinkle the remaining 1 tablespoon of sugar over the strawberries.
• Bake for 10 minutes at 350 degrees Fahrenheit, then reduce the oven temperature to 325 degrees Fahrenheit. Continue baking until the cake is lightly golden or a toothpick inserted into the center comes out clean, usually about 50-55 minutes.
• Remove the cake from the oven and let it cool for 15 minutes before taking it out of the pan to further cool on a wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar and enjoy!