Fresh Strawberry Cake

Step 1: Place a rack in middle of oven; preheat to 350°. Grease springform pan generously with nonstick cooking oil spray.

Step 2: Whisk together 2 cups (250 g) all-purpose flour, 2 tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; set aside. Whisk together ½ cup whole milk, at room temperature and ¼ cup sour cream, at room temperature in a small bowl until smooth; set aside.

Step 3: Cream together ¾ cup (150 g) granulated sugar and ½ cup (1 stick) unsalted butter, at room temperature in the bowl of a stand mixer fitted with a paddle attachment at medium-high speed until light and fluffy, 5–7 minutes. Scrape down sides of bowl with a spatula. Reduce mixer speed to medium and add 2 large eggs, at room temperature one at a time, allowing each egg to fully incorporate and scraping down bowl after each addition, about 1 minute each. Mix in 2 tsp. vanilla extract and ½ tsp. almond extract.

Step 4: Reduce mixer speed to low and add half of reserved flour mixture; mix until just combined. Scrape down sides of bowl, add reserved milk mixture, and mix until just combined. Scrape down sides of bowl and mixing paddle, then add remaining flour mixture. Mix until smooth.

Step 5: Scrape batter into prepared pan, smoothing surface with spatula. Leaving ¼” cake border between first row and edge of pan, arrange 10 oz. fresh strawberries (preferably small ones), hulled, halved or quartered if large on top of cake, cut side down, in a circular pattern. Place pan on a baking sheet to catch any drips. Bake until a cake tester or toothpick inserted into center of cake comes out mostly clean with a few moist crumbs clinging to it, 50–60 minutes (top of cake will still be quite pale). Transfer pan to a wire rack to cool for about 10 minutes.

Step 6: Meanwhile, microwave 2 Tbsp. strawberry jam in a small, microwave-safe bowl on high until softened, about 30 seconds. Stir jam, then use a pastry brush to brush jam on top of cake. Run a paring knife around edges of cake to loosen it, then release cake from pan and transfer to a wire rack to cool completely, about 1 hour 30 minutes. Serve topped with whipped cream, if using.