Directions:

Preheat the oven to 350 degrees F. Grease 9 inch spring form pan.

In a stand mixer, cream together the butter and sugars until light and fluffy. Add eggs one at a time and then vanilla bean paste.

In a separate small bowl, whisk together sour cream and heavy cream. Add to the stand mixer and mix until combined.

In a separate medium bowl, whisk together the flour, baking powder and salt. Gently add the dry ingredients into the wet ingredients, adding a little at a time until fully incorporated.

Fold in the strawberries  and then spoon the batter into the prepared pan. Sprinkle with sugar on top. Bake for 45-50 minutes or until you can insert a toothpick in the center and it comes out clean.

Let cake cool for about 30 minutes, then remove from pan and transfer to a cooling rack to let it cool completely, about 30 minutes more.

Directions:

In a medium bowl, blend sugar and heavy cream until smooth. Drizzle cake and let it sit for 5-10 minutes to set.