Cooking Instructions:

Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing them with coconut oil or butter to guarantee easy release after baking.

In a medium bowl, toss the chopped fresh strawberries with 1/4 cup of granulated sugar. Set aside for about 15-20 minutes to macerate, allowing the strawberries to release their juices.

In a large mixing bowl, beat the softened unsalted butter and 2 cups of granulated sugar together until the mixture is fluffy and light in color.

Add in the eggs one at a time, mixing well after each addition until fully incorporated.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the macerated strawberries, making sure to distribute them evenly throughout the batter.

Spread the batter into the prepared baking pans and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the best results when making your Southern Strawberry Cake, consider using a food scale for measuring your ingredients to guarantee accuracy, especially when it comes to the flour and sugar.

Additionally, feel free to experiment by incorporating lemon zest or a splash of strawberry extract for an extra burst of flavor. It is also important to note that maceration enhances flavor, as it allows the strawberries to develop their sweet juices, resulting in a more flavorful cake.

Remember, patience is key during the maceration process, as it allows the strawberries to develop their sweet juices, resulting in a more flavorful cake.

Enjoy every bite of your homemade Southern Strawberry Cake!