FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
• Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
• Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
• Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
• Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
• After the last addition, mix for 30 seconds on medium speed.
• Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
• Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
• Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Cut into 9 squares and serve.
• Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.