I found this recipe and was intrigued so I made it with fresh strawberries. It IS very good and I will make it again. Someone posted on Instagram a similar cake only made with rhubarb that she said was Norwegian! This one, however, is German -- hence the "Kuchen".

STRAWBERRY KUCHEN

½ c. softened unsalted butter

1 c. plus 1 T. sugar, divided

2 large egg yolks

1 large egg

1 ½ c. flour

1 ½ t. Baking powder

⅛ t. Salt

½ c. milk

2 c. sliced fresh strawberries

¼ c. sliced almonds

¼ t. Ground cinnamon

Preheat oven to 350.

Beat butter and 1 cup of sugar with an electric mixer until light and fluffy --3 to 4 minutes. Add yolks and eggs, 1 at a time, beating well after each addition.

Whisk together flour, baking powder and salt in a bowl. Alternately add flour mixture and milk to butter mixture, ½ at a time beginning and ending with flour. Beat on low speed just until blended after each addition.

Pour batter in a greased (with butter) and floured 9 inch round cake pan.

Arrange sliced strawberries in an even layer over top of batter and sprinkle evenly with sliced almonds. Sprinkle with ground cinnamon. Sprinkle with remaining 1 T. sugar.

Bake until browned and a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack until room temperature -- about 20 minutes. Or you can serve it warm.