Spring is quickly giving way to summer, and with it comes sunshine, longer days, and delicious fresh fruit like strawberries! While I’ll always be a fan of all things chocolate, these bright, warm days of spring call for a fruity dessert, don’t you think?

Just because there’s no chocolate involved, doesn’t mean this dessert isn’t rich and filling. With butter, buttermilk, and sour cream, this is one decadent cake. I love that this recipe is rich but it’s not overly sweet. It doesn’t have to be – the strawberries do all the heavy lifting!

You’ll start the recipe by preheating the oven to 350F. Then, lightly spray a 9in springform pan. In a medium bowl, whisk together flour, baking powder, and salt. Set aside to work on the wet ingredients.

Cream butter and sugar together using either an electric mixer or a stand mixer until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. In a separate small bowl, mix sour cream and buttermilk together until smooth.

Alternate stirring in buttermilk mixture and flour mixture into the butter/sugar mixture. Mix until combined, but don’t over mix. Fold in strawberries and pour into the prepared pan, smoothing out the top. Sprinkle the surface of the cake liberally with granulated sugar.

Next, bake for 40-45 minutes, or until the top is golden. Let the cake cool briefly, and then unlatch the spring and remove the outer ring. Cool completely on a rack before slicing.

The great thing about fruity cakes like this one is that you can swap out strawberries for blueberries or peaches or any other fruit your heart desires! If you want to get really crazy, you can mix fruits together. The creamy, dense cake base stays the same, but you can switch up the flavors depending on what’s available near you.

I love serving this cake up with a side of vanilla bean ice cream, but it’s just as good on its own! Go ahead and try out this cake. I promise you won’t be disappointed!