Strawberry-Topped Sour Cream Snack Cake

• 1/3 cup Land O Lakes Butter, softened
• 1 cup sugar
• 3 Land O Lakes Eggs (whites only)
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup Land O Lakes Half & Half
• 1 (10-ounce) package frozen sliced sweetened strawberries, thawed
• 1 tablespoon cornstarch
• Land O Lakes Heavy Whipping Cream, whipped, if desired

1. Heat oven to 350F.
2. Grease and flour 8-inch square baking pan; set aside.
3. Combine butter and sugar in bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add egg whites; continue beating until well mixed.
6. Stir in sour cream and vanilla.
7. Add flour, baking powder, salt and half & half; beat at low speed just until combined.
8. Pour batter evenly into prepared pan.
9. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
10. Cool completely.
11. Combine strawberries and cornstarch in 1-quart saucepan.
12. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture boils and thickens.
13. Cool 15 minutes.
14. Spoon strawberry mixture onto cake, spreading evenly.
15. Cover; refrigerate at least 2 hours or until chilled.
16. Serve with whipped cream, if desired.

butter, sugar, o lakes eggs, sour cream, vanilla, flour, baking powder, salt, strawberries, cornstarch, cream

Taken from www.landolakes.com/recipe/395/strawberry-topped-sour-cream-snack-cake (may not work)