Ingredients

Nonstick cooking oil spray

2 cups (250 g) all-purpose flour

2 tsp. baking powder

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½ cup whole milk, at room temperature

¼ cup sour cream, at room temperature

¾ cup (150 g) granulated sugar

½ cup (1 stick) unsalted butter, at room temperature

2 large eggs, at room temperature

2 tsp. vanilla extract

½ tsp. almond extract

10 oz. fresh strawberries (preferably small ones), hulled, halved or quartered if large

2 Tbsp. strawberry jam

Whipped cream (for serving; optional)

Instructions

Step 1: Place a rack in the middle of the oven and preheat to 350°F (175°C). Generously grease a 9”-diameter springform pan with nonstick cooking oil spray.

Step 2: In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a small bowl, whisk the milk and sour cream until smooth. Set both mixtures aside.

Step 3: In a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy, about 5–7 minutes. Scrape down the bowl sides.

Step 4: Reduce mixer speed to medium and add the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl as needed. Mix in vanilla and almond extracts.

Step 5: Reduce speed to low and add half of the flour mixture, mixing just until combined. Add the milk mixture and mix until combined, then add the remaining flour mixture and mix until smooth.

Step 6: Pour the batter into the prepared pan and smooth the surface. Arrange the strawberries, cut side down, in a circular pattern on top, leaving a ¼-inch border from the pan edge. Place the pan on a baking sheet to catch drips.

Step 7: Bake for 50–60 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The top will remain pale. Cool in the pan on a wire rack for 10 minutes.

Step 8: Microwave the strawberry jam in a small microwave-safe bowl on high for 30 seconds to soften. Stir and brush the jam evenly over the top of the warm cake.

Step 9: Run a paring knife around the cake edges to loosen, then release from the pan. Transfer to a wire rack and cool completely, about 1 hour 30 minutes.

Step 10: Serve plain or topped with whipped cream if desired.

Tips & Variations

Use small ripe strawberries for the best flavor and easiest slicing. If using large berries, quarter them to fit.

Allow eggs and dairy ingredients to come to room temperature to ensure the batter mixes smoothly and the cake rises well.

For a brighter strawberry taste, add a teaspoon of lemon zest to the batter.

If fresh strawberries are not in season, substitute with thawed frozen strawberries but drain well to avoid excess moisture in the batter.

FAQs

Can I use a different type of pan?

A 9-inch springform pan is best for easy removal, but you can use a regular cake pan lined with parchment paper. Adjust baking time slightly as needed.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Store it covered in the refrigerator and add fresh strawberries and jam glaze just before serving for the freshest taste.