CAKE

1. Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with a piece of waxed or parchment paper. Grease the paper but not the sides. Set aside.
2. Sift together the cake flour, granulated sugar, baking powder, baking soda and salt over a large mixing bowl. Add the butter and half of the sour cream. Using a hand or stand mixer, mix on medium speed for a about 30 seconds, just long enough to incorporate the wet into the dry. Scrap down the sides and across the bottom of the bowl. Add the remaining sour cream, vanilla, egg, and oil. Mix on medium speed for a few seconds. Scrape down the sides and across the bottom of the bowl. Mix just until all ingredients are incorporated. Don’t over mix.
3. Transfer the batter to the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick test comes out clean. The top should be a light golden brown in color. Transfer to a wire rack and cool completely before removing from the pan.

ROASTED STRAWBERRIES

While the cake is baking, prep the strawberries, and leave the oven temp at 350 degrees.

1. Rinse the strawberries. Leave any small strawberries whole. Slice larges one in half. Transfer them to a baking dish. Sprinkle the sugar and salt over the strawberries. Using a large spoon or spatula, mix the strawberries until the sugar is mixed in. 
2. Once the cake comes out of the oven, place the strawberries in the oven. Bake for 20 minutes, stirring once half way through. There should be lots of juice in the dish, and the strawberries should be tender but not mushy. Sprinkle the vanilla over the strawberries and stir once with a spoon. Cool the strawberries completely before placing on cake. 

WHIPPED CREAM

1. Add the cream cheese to a large mixing bowl of a stand mixer. Using the whisk attachment, whisk the cream cheese until it’s smooth with no lumps. Add the heaving cream and powdered sugar, and whisk until the cream becomes thick and creamy.  
2. Spread the whipped cream over the top of the cake. Spoon the strawberries with some of the syrup over the whipped cream. Slice and serve the cake immediately. If you don’t plan to serve the cake right away, store the strawberries and whipped cream in the refrigerator and assemble the cake when ready to serve.
3. Store leftovers for up to one day in refrigerator. The cake will stay fresh a little longer, but the strawberries will start to get mushy after one day.