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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Ensure the butter is not too soft or melted.

Add the large eggs one at a time to the butter and sugar mixture, mixing well with the electric mixer after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

Stir in the vanilla extract and sour cream. Mix with the electric mixer until the mixture is smooth and well combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed with the electric mixer until just combined. Switch to a spatula or wooden spoon and gently fold until no streaks of flour remain. Be careful not to over-mix, as this can lead to a tough cake. The batter will be thick.

Spread the thick cake batter evenly into the prepared 9x13 inch baking pan.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the center springs back from gentle pressure. Do not overbake.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely. This can take up to 45 minutes to 1 hour.

Once the cake is completely cool, spread with fresh strawberry frosting (or your frosting of choice). Cut into squares and serve.


Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Ensure the butter is not too soft or melted.

Add the large eggs one at a time to the butter and sugar mixture, mixing well with the electric mixer after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

Stir in the vanilla extract and sour cream. Mix with the electric mixer until the mixture is smooth and well combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed with the electric mixer until just combined. Switch to a spatula or wooden spoon and gently fold until no streaks of flour remain. Be careful not to over-mix, as this can lead to a tough cake. The batter will be thick.

Spread the thick cake batter evenly into the prepared 9x13 inch baking pan.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the center springs back from gentle pressure. Do not overbake.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely. This can take up to 45 minutes to 1 hour.

Once the cake is completely cool, spread with fresh strawberry frosting (or your frosting of choice). Cut into squares and serve.
