Strawberry/Blueberry Cake

Strawberries season is here. For some reason this year strawberries are really cheap and sweet. It was selling for $1.50 for a punnet so I bought 4 two weeks ago. Bare in mind that I've already bought god know how many punnet before this and have already frozen them. I decided not to freezer the last two punnet that I have sitting in the fridge so I decided to bake a cake with it.

Ingredients
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar + 1/4 cup of brown sugar (if you want a sweeter cake)
2 eggs, room temperature
1/2 cup sour cream or yogurt, room temperature
1 teaspoon vanilla
1 1/2-2cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)

Method
Chop strawberries coarsely and sprinkle powder sugar over them.
Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
In small bowl, beat butter until creamy.
Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.Stir into flour mixture only until dry ingredients are moistened.
Fold in strawberries and nuts.
Pour into a greased 8 x 4 inch loaf pan.
Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
Let stand 10 minutes in pan.
Turn out on rack to cool.

The cake is not really beautiful but it taste really good. Uncle Richie took a bite and lurved it. I think I'm going to make more of these because hubby bought more strawberries last weekend and I should use it up before it goes bad.