Best 6 Strawberry Sour Cream Cake Recipes
Indulge in a culinary journey of delectable flavors with our Strawberry Sour Cream Cake, where sweet and tangy notes harmonize to create a taste sensation. This delightful cake features layers of fluffy vanilla sponge cake, each lovingly sandwiched between layers of creamy, tangy sour cream filling. Fresh, juicy strawberries add a vibrant pop of color and a burst of sweetness, while a luscious strawberry glaze completes this masterpiece. Alongside this classic, we present tempting variations to satisfy every palate: a gluten-free version for those with dietary restrictions, a chocolate sour cream cake for chocolate enthusiasts, and a sour cream pound cake for those who prefer a denser, richer texture. Embark on a sweet adventure and discover your perfect sour cream cake recipe today!
Here are our top 6 tried and tested recipes!
STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
- Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE
Try this sweet strawberry jam sour cream coffee cake with a rum glaze for your next brunch.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
- For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
STRAWBERRY-SOUR CREAM CAKE
This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
Nutrition Facts : Calories 225, Carbohydrate 30 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
STRAWBERRY SOUR CREAM CAKE (LOW FAT)
Make and share this Strawberry Sour Cream Cake (Low Fat) recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 35m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F.
- In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
- In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
- Stir in vanilla, zest and strawberries.
- Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
- *Note: after baking, cover cake to prevent drying out.
STRAWBERRY SOUR CREAM CAKE
Make and share this Strawberry Sour Cream Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Grease and flour a 13 x 9 inch pan.
- For the batter, beat the Bisquick, sour cream, sugar, water, vanilla and eggs in a large bowl of electric mixer at low speed for 30 seconds, scraping side and bottom of bowl frequently.
- Beat on medium speed 4 minutes.
- Pour batter into pan.
- Bake 35 to 40 minutes or until cake tests done.
- For the topping, combine the sour cream and brown sugar; fold in strawberries.
- Spread topping over warm cake.
- Store in refrigerator.
Nutrition Facts : Calories 242.1, Fat 11.7, SaturatedFat 5.8, Cholesterol 42.7, Sodium 317.1, Carbohydrate 30.8, Fiber 1, Sugar 16.8, Protein 3.9
STRAWBERRY-SOUR CREAM CAKE
This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
Nutrition Facts : Calories 225, Carbohydrate 30 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
Tips:
- Properly measure ingredients: Use a kitchen scale to accurately measure ingredients, especially flour and sugar, to ensure consistent results.
- Room temperature ingredients: Bring eggs, butter, and sour cream to room temperature before mixing to allow them to combine evenly and smoothly.
- Cream butter and sugar thoroughly: Creaming butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a more tender and flavorful cake.
- Add eggs one at a time: Gradually add eggs one at a time to the butter-sugar mixture, beating well after each addition to prevent curdling.
- Do not overmix: Overmixing the batter can result in a dense, tough cake. Mix just until the ingredients are well combined.
- Properly prepare the pan: Grease and flour the cake pans or line them with parchment paper to prevent sticking and ensure easy removal of the cake.
- Bake in a preheated oven: Preheat the oven to the desired temperature before placing the cake in to ensure even baking.
- Check for doneness: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done.
- Cool the cake properly: Allow the cake to cool completely before frosting or serving. This helps to prevent the cake from falling apart.
- Store the cake properly: Store the unfrosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Once frosted, store the cake in the refrigerator for up to 3 days.
Conclusion:
The Strawberry Sour Cream Cake is a delightful dessert that combines the sweet and tangy flavors of strawberries with the richness of sour cream, resulting in a moist, tender, and flavorful cake. With its simple ingredients and easy-to-follow instructions, this cake is perfect for bakers of all skill levels. Whether you're celebrating a special occasion or simply looking for a delicious treat, the Strawberry Sour Cream Cake is sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking!
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