Strawberry Sour Cream Cake

Cut cold butter into cubes and mix with 240g flour, baking soda, and 80g sugar. Quickly rub it together with your fingertips until you get a crumbly texture.

Add one egg, bring the dough together into a soft ball without overworking it. Wrap in plastic and refrigerate for an hour.

Whisk sour cream with two eggs, the remaining 20g flour, and 100g sugar until completely smooth with no lumps. Dice the strawberries into 5–7mm cubes and gently fold them into the filling.

Spread the dough across the bottom of the pan in a 5–7mm layer and form sides about 3–4cm high. Pour in the strawberry-sour cream filling, leaving some space below the top of the sides.