If you google things like “strawberry and sour cream” you find gems like this.
8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract
Vegetable oil, for pan
¾ cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
½ teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract
2 teaspoons Demerara or turbinado sugar
Prepare berry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
Bake cake until lightly golden, about 45 minutes. Cool completely before serving.