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Saturday, 16 February 2019
Preheat oven to 350C.
Line a 9-inch (23cm) cake tin and set aside.
Cream together butter, 1/2 cup of sugar and vanilla essence using electric beaters.
Once butter is light and fluffy, turn your beaters to low and add in your eggs one at a time, your baking powder, flour and sour cream. Mix until well combined.
Hull 250g punnet of strawberries and then cut in half.
Gently fold halved strawberries into the batter, transfer batter to your pre-prepared cake tin, level the batter with a spatula and sprinkle 1/4 cup of sugar evenly over the top.
Place in the oven to bake for 40 minutes.
HOW TO COOK STRAWBERRY SOUR CREAM CAKE?
4/ 5Oleh Lahari
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