Following the lead from @Nannybakes and @mig, I made the strawberry cake from Natasha’s Kitchen.
I’m not a fan of cooked strawberries, so my version included zero strawberries in or on the cake. Instead, I thickly sliced the cake-portion of berries and added them to the finished sauce. As I ran a tad short of sour-cream, and used a little whole-milk yogurt to make up the volume. For a half recipe, I used a 6 ½” springform pan, which baked in 35 minutes.
Delicious! Good texture and flavor. I’m happy I made it, and can see trying a variety of fruit sauces.
