Byron's Delicious Strawberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 (10 ounce) package frozen strawberries, thawed and pureed
• 1 pint heavy whipping cream
• 1/4 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Stir in the strawberry puree. Spread batter into prepared pan.
4. Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. In a medium bowl, beat whipping cream until soft peaks form. Add 1/4 cup sugar, and beat until stiff peaks form. Spread over cooled cake.

Interesting Facts

• Strawberries are the first fruit to ripen in the spring, and they are an excellent source of vitamin C.
• This cake is a great way to use up leftover frozen strawberries.
• This cake is best served chilled.