Chocolate sour cream cake with strawberries

Ingredients

125 g	Butter, softened
1 cup	Caster sugar
2	Eggs, lightly beaten
1 cup	Low-fat sour cream (Main)
125 g	Self raising flour
½ cup	Cocoa powder (Main)
¼ tsp	Baking soda
½ cup	Whipped cream
1 punnet	Strawberries, to serve (Main)
1 to serve	Icing sugar

Directions

1. Heat oven to 180C (160C fan bake). Grease two 20cm round sandwich cake tins.
2. Place butter, sugar, eggs and sour cream in a bowl and beat until creamy. Sift flour, baking soda and cocoa into mix, then beat briefly to combine.
3. Spread mixture into prepared cake tins, dividing the mixture evenly. Bake for 25 minutes or until a skewer inserted comes out clean. Turn cakes out on a wire rack to cool.
4. Sandwich cakes together with whipped cream just before serving. Decorate with strawberries and dust with icing sugar to serve.