Preheat the oven to 375 degrees F. Prepare a 9 inch springform pan by greasing the bottom with cooking spray or butter. Or line a round cake pan with parchment paper and grease the edges. Set aside.

To a medium-sized bowl, cream together softened butter and sugar. Mix on high for a few minutes until the mixture is light in color and creamy. Add the sourdough discard and mix again until completely combined. Add the egg and vanilla extract and mix again.

Shake the buttermilk and add to the mixture. Mix to incorporate, scraping down the sides and mixing until you have thick and creamy mixture.

To a small bowl, add the flour, baking powder and salt. Fluff together with a fork. Add the dry flour mixture on top of the liquid mixture and mix for about 1 minute until completely incorporated and combined. Spread the cake batter into the prepared pan.

Cut up 1 lb of fresh strawberries. Slice the stem off the strawberry and then slice the berry in half. Do the entire cake with strawberries, nestling them as close together as possible into the cake. The more strawberries, the more sweet strawberry flavor. Sprinkle 2 tablespoons of sugar all over the top of the strawberries and cake batter.

Bake the cake for 5 minutes at 375 degrees F. After the 5 minutes reduce the temperature to 325 degrees F and bake for about 50-55 minutes or until a toothpick inserted comes out clean.

While the cake bakes, whip up some fresh whipped cream: Pour cold whipped cream into a bowl. Add 2 tsp sugar and a dash of vanilla extract. Whip until medium peaks. Cover and refrigerate before serving.

Let the cake cool completely before slicing and serving with a dollop of homemade whipped cream. Enjoy!