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Preheat oven to 350 degrees. Lightly spray a 9 in skillet or springform pan with non-stick cooking spray.
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In a large bowl, cream butter and sugar until pale and fluffy, about 4 minutes.
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Add eggs, one at a time, and mix until fully incorporated.
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Add the vanilla extract.
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Add flour, baking soda, and salt to the butter mixture and mix until just combined.
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Add the sour cream and mix until just combined, do not over mix.
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Stir in the diced strawberries.
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Pour batter into the prepared pan and spread evenly.
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Sprinkle remaining 1 tablespoon of sugar over batter.
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Bake pan for 35-40 minutes or until a knife is inserted into the center of the cake and comes out with only a few moist crumbs.
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Cool for 1 hour then slice into wedges.
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Serve with whipped cream and fresh strawberries, if desired.