Strawberry Burst Cake with Luscious Strawberry Sauce

Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375°F.

Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the remaining 6 oz into halves.

In a large mixing bowl, beat 2 large eggs with 1 cup granulated sugar using an electric mixer on high speed for 5 minutes, or until light in color and thick.

Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tsp vanilla extract, and beat on low speed until well combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Gradually add the flour mixture to the egg-sugar mixture, beating on medium-low speed and mixing until just combined.

Pour half of the batter into the prepared pan, and spread 6 oz of diced strawberries on top. Cover with the remaining batter.

Place 6 oz of halved strawberries (cut-side-down) on the surface of the batter. Press them down slightly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to rest in the pan for 15-20 minutes before removing the ring, and then transfer to a cake platter.

To serve, dust the cake with 1 tsp powdered sugar if desired, and generously drizzle individual slices with the strawberry sauce.

To make the strawberry sauce, blend 16 oz strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a blender or food processor until pureed. Adjust sugar to taste.