Strawberry Snacking Cake with Strawberry Whipped Cream

Prepare the Cake: Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

Beat together butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed in a stand mixture until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom in a medium bowl. With mixer on low, add flour mixture until just combined. Spread batter evenly in prepared pan. Top with berries and sprinkle remaining 1 tablespoon sugar over top.

Bake in preheated oven until a toothpick inserted in center comes out clean, about 50 minutes. Let cool 10 minutes in pan, and then carefully remove sides of pan.

Prepare the Strawberry Whipped Cream: Process strawberries in a food processor until smooth; strain through a fine mesh strainer, and discard solids. Beat together heavy cream and powdered sugar with an electric mixer with whisk attachment until stiff peaks form. Add pureed strawberries and lemon zest; beat until just combined.

Serve Cake warm or at room temperature with Strawberry Whipped Cream.