Best 6 Strawberry Sour Cream Cake Low Fat Recipes

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Indulge in the delightful Strawberry Sour Cream Cake, a symphony of flavors that will tantalize your taste buds. This low-fat cake is a guilt-free pleasure, featuring a moist and fluffy sour cream sponge delicately infused with the vibrant sweetness of fresh strawberries. Each bite is a harmonious blend of tangy and sweet, complemented by a luscious strawberry glaze that adds an extra layer of flavor and visual appeal.

But that's not all! This article also offers a delectable collection of additional recipes that cater to various dietary needs and preferences. For those with a sweet tooth, the Strawberry Sour Cream Cake is a classic choice that never disappoints. If you're seeking a healthier option, the Strawberry Sour Cream Cake (Low-Fat) provides a lighter version without compromising on taste. For a gluten-free treat, the Strawberry Sour Cream Cake (Gluten-Free) is a delightful alternative that's equally satisfying.

And for those who love the classic combination of chocolate and strawberries, the Chocolate Strawberry Sour Cream Cake is an irresistible indulgence. With its rich chocolate sponge, tangy sour cream, and sweet strawberry filling, this cake is a true masterpiece. Whether you're celebrating a special occasion or simply craving a sweet treat, these Strawberry Sour Cream Cake recipes are sure to delight and impress.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM STRAWBERRY CAKE



Sour Cream Strawberry Cake image

This strawberry sour cream cake has a subtle lemon flavor and lots of strawberry goodness. The glaze on top gives it a punch of more lemon flavor.

Provided by Leigh Anne Wilkes

Categories     Dessert

Number Of Ingredients 12

1 cup butter (softened)
2 cups sugar
3 eggs
4 Tbsp lemon juice (divided)
zest of 1 lemon
2 1/2 cups flour (divided)
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or plain Greek yogurt
1 1/2 cups strawberries (diced)
1 cup powdered sugar
lemon juice

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan
  • Mix together 2 1/4 cups flour, baking soda and salt, set aside.
  • Cream together butter and sugar until light and fluffy
  • Beat in eggs, one at a time. Add in 2 Tbsp lemon juice.
  • Alternate mixing in flour mixture and sour cream or yogurt into butter and sugar mixture until incorporated.
  • Coat strawberries in remaining flour and gently fold into batter.
  • Pour into prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
  • Let cake cool for 30 minutes and then remove from pan and allow to cool on a baking rack. Allow to cool completely before glazing.
  • Mix together powdered sugar and enough lemon juice to get a good glazing consistency. use a fork or spoon to drizzle glaze over cake or use a piping bag to pipe it on.

Nutrition Facts : Calories 549 kcal, Carbohydrate 79 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 380 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving

HOMEMADE STRAWBERRY CAKE



Homemade Strawberry Cake image

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

Provided by Sally

Categories     Cakes

Time 6h

Number Of Ingredients 19

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see note)*
optional: 1-2 drops red or pink food coloring
1 cup (about 25g) freeze-dried strawberries*
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1-2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Steps:

  • Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
  • Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
  • Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
  • First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

STRAWBERRY SOUR CREAM CAKE (LOW FAT)



Strawberry Sour Cream Cake (Low Fat) image

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

1/2 cup light margarine
1 cup white sugar
2 large egg whites, beat till frothy
1 cup fat free sour cream
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon lemon zest, minced
1/2 cup frozen sliced strawberries, thawed, drained
3/4 cup brown sugar
1/2 cup oat bran
1/2 cup flax seed
1 tablespoon light margarine

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.

SOUR CREAM STRAWBERRY CAKE



Sour Cream Strawberry Cake image

Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 14

1 ½ cups granulated sugar
½ cup salted butter (partially melted)
4 large eggs
1 teaspoon vanilla extract
¼ cup whole milk
½ cup sour cream
3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups diced strawberries (fresh or frozen)
2 cups powdered sugar
1-2 tablespoons whole milk
¼ teaspoon pink food coloring gel
1 ¼ tablespoons strawberry Jell-O powder

Steps:

  • Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
  • In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
  • Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
  • Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
  • Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
  • Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
  • Allow the cake to cool while you prepare the strawberry glaze.
  • In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
  • Turn the cake out onto cake plate. Then drizzle the glaze over the top.
  • Store at room temperature in an airtight container until serving.

Nutrition Facts : Calories 409 kcal, Carbohydrate 71 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 88 mg, Sodium 195 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving

STRAWBERRY COFFEE CAKE



Strawberry Coffee Cake image

Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.

Provided by Taste of Home

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
2 cups chopped fresh strawberries
FILLING:
3/4 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon

Steps:

  • In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

POUND CAKE WITH STRAWBERRIES



Pound Cake with Strawberries image

You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 4

1 cup sour cream
1 teaspoon sugar
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into cubes
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use low-fat sour cream or Greek yogurt to reduce the fat content of the cake.
  • Substitute whole wheat flour for all-purpose flour to make the cake healthier.
  • Add a teaspoon of vanilla extract or almond extract to the batter for extra flavor.
  • Top the cake with fresh berries, whipped cream, or a dusting of powdered sugar before serving.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This low-fat strawberry sour cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and fluffy, with a moist crumb and a sweet and tangy flavor. The cake is also very versatile and can be customized to your liking. Whether you are looking for a healthy dessert option or a special treat, this cake is sure to please.

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