12 ounces fresh strawberries, or frozen, or more (optional)
Powdered sugar for dusting, later (optional)
Preheat oven to 350 degrees
Slice enough strawberries to get 18 or 19 slices for top of cake. Chop the rest of the strawberries to be used as filling. Figure about 4 or 5 slices out of one whole berry.
Sprinkle a little flour on a pastry surface, and roll out the marzipan, into a circle the same size (or just slightly smaller) as the baking pan. Use the baking pan as a large cookie cutter to make the circle of marzipan.
In a large mixing bowl, beat the eggs and sugar until they turn pale yellow. (by hand or electric beaters)
Add sour cream and oil and beat until well combined
Using a medium size strainer, sift through it, the flour, baking powder and salt and beat until the batter is smooth
Using a round, spring-form cake pan, grease it, then line it with parchment paper. Oil the parchment paper with soft butter
Pour half the batter into the pan, then add the marzipan circle on top of the batter. If the marzipan breaks, no problem, just try to cover the batter with marzipan.
Next add half of the chopped strawberries over the marzipan circle.
Now, add the rest of the batter, using a spatula to scrape out all of the batter, from the bowl.
Cover the batter with the strawberries, sliced just for the top of the cake.
Bake for 50 to 60 minutes. Keep your eye on the cake, after 45 minutes, to be sure it doesn't burn.
Allow to cool completely. Then run a knife around the outside of the cake, take pan apart and carefully transfer cake to a beautiful serving plate. If you want to make a ring of strawberries around the cake, go ahead. Be sure to serve with whipped cream, cool whip, vanilla ice cream or nothing at all. I can assure you, this cake actually needs nothing at all. Sort of like gilding the lily.
We've been so moved by the peaceful marching throughout American cities for over two weeks running, that we began to play the following music by one of our favorite African-American musicians.