Instructions:

1. Preheat oven to 350ºF.
2. Apply non-stick spray to a 9"x 5" loaf pan, and line with parchment paper, leaving a 2-inch overhang.
3. In a food processor purée:
• 6 oz strawberries
• 2 TBS granulated sugar
4. In a small bowl mix:
• 1 ¹/₂ cup all-purpose flour
• ¹/₂ tsp kosher salt
• ¹/₄ tsp baking powder
5. Using a stand mixer, whisk together until light and fluffy, about 5 minutes:
• 1 ¹/₄ cup granulated sugar
• ¹/₂ cup butter, unsalted , softened
6. Mix in:
• 2 eggs, large , lightly beaten
• ¹/₂ tsp vanilla extract
7. Scrape down bowl as needed.
8. On low speed, mix in 1/3 of flour mixture.
9. When flour is incorporated, mix in:
• ¹/₄ cup sour cream , room temperature
10. Again, mix in 1/3 of flour mixture.
11. When flour is incorporated, mix in:
• ¹/₄ cup sour cream , room temperature
12. Add the final third of flour mixture and mix until incorporated.
13. Pour half of the batter into prepared pan.
14. Dot with 1/2 cup of berry purée.
15. Pour remaining half of batter over berry purée.
16. Dot with remaining berry purée.
17. Using a skewer or thin-bladed knife, swirl batter and purée together.
18. Bake in oven for 60-75 mins., or until a toothpick inserted in the center of the bread comes out clean.
19. Let the cake cool in the pan over a cooling rack for 30 mins.
20. Lift cake out of pan and place on serving plate.
21. Let cake cool completely before slicing.
22. Store cooled cake, wrapped tightly in plastic at room temperature, up to 3 days.