STRAWBERRY SOUR CREAM CAKE
This strawberry sour cream cake is super easy to put together. It's moist, and not too sweet and freezes well. The orignal recipe is from Natasha's Kitchen.
Provided by Recipe Winners
Time 1h5m
Number Of Ingredients 11
Steps:
- preheat oven to 190c (375f) on bake, not fan
- lightly grease a 23cm (9 inch) springform pan and line the base with baking (parchment) paper
- in a large mixing bowl, using a electric had mixer or stand mixer beat together the eggs and sugar for 3 minutes on high speed till light in colour and thick
- add the sour cream, oil and vanilla and beat on low till just combined
- in a small bowl whisk together the flour, baking powder and salt
- add 1/3 of the flour mixture to the batter and mix till just incorporated, then repeat with the other 2/3's (it's important not to over-mix)
- pour half of the batter into the pan and spread the batter
- top with the chopped strawberries
- pour the remaining batter over the chopped strawberries
- place halved strawberries onto the batter pressing them down just slightly into the batter
- bake on middle shelf for 45-50 minutes or until a skewer comes away clean
- allow the cake to rest for 10 minutes and gently run a knife around the side of the tin to release any stuck jammy bits
- remove the outside ring and allow the cake to cool
- transfer cake to a serving plate and dust with icing sugar
Nutrition Facts : Calories 216 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SOUR CREAM STRAWBERRY CAKE
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
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
SIMPLE STRAWBERRY SWEET CAKE WITH SOUR CREAM GLAZE
Strawberries are still in season here in Florida. There is just something very summery about a simply constructed fruit flavored sweet cake this time of year. t is simply, sweet, quick and easy to make and refreshing after a long day with this unGodly heat! There is something very comforting in my opinion about a food that is as unpretentious as a sweet cake. I love French cooking methods, but with a sweet cake there are no double boilers, or creme glazes, or flavor profiles to develop! Heck, you don't even need a stand or hand mixer for this one... just a fork and a little elbow grease.
Provided by Maggie May Schill @NakedMaggie
Categories Cakes
Number Of Ingredients 15
Steps:
- For Simple Strawberry Sweet Cake: Preheat oven to 350'F Grease and flour one 9 inch round cake pan.
- In a medium bowl, cream together butter with sugar with a fork.
- Slowly beat eggs into butter mixture, one at a time.
- Stir vanilla into butter/ egg mixture and beat until completely incorporated.
- In a small bowl combine flour and baking powder.
- Slowly add flour mixture to egg/butter mixture. Add it in halves, completely incorporating before adding the rest of the flour.
- Stir in milk until batter is completely smooth. Side note: Do not over mix the batter. It will become tough when it bakes. You want cake, not a giant biscuit!
- Add strawberry syrup and mix until batter is just pink. Be sure your strawberry syrup is not hot when you add it to the batter! You don't want cooked eggs in the mixing bowl. Side note: Strawberries are in season right now. I suggest making your own strawberry syrup by reducing whole strawberries with sugar and straining out the solids. But if whole strawberries are not available bottled syrups can work as well.
- Pour batter out into baking pan.
- Bake on the center wrack for 30-40 minutes, or until the center has set. You can test by inserting a tooth pick in the center. If it comes out clean the cake is done. Cool cake on a wire wrack
- For Sour Cream Glaze: Simply just beat sour cream, powdered sugar, softened butter, lemon juice and vanilla extract together until completely incorporated. Refrigerate sour cream glaze while cake is cooling.
- Once cake has cooled completely, turn cake out of cake pan and onto a cake dish. Smother cake with sour cream glaze. Chill 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.
SOUR CREAM STRAWBERRY CAKE
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
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
LIGHT SOUR CREAM GLAZE
This is what I used for my WW Carrot Cake. I had to use what I had on hand and this is it. Hope you enjoy. This also good on coffee cakes and cupcakes, and brownies. I have even dipped graham crackers in it to get a little sweet in now and then. I do not use the whole recipe on my cake, but I did put it as 12 servings because that is how many slices of cake I cut. Comes to 2 pts WW.
Provided by Huskergirl
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Place in fridge for 15 minutes to help thicken.
- Drizzle over cooled cake.
Nutrition Facts : Calories 52.9, Fat 1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 6.9, Carbohydrate 10.7, Sugar 9.9, Protein 0.3
STRAWBERRY GLAZED SOUR CREAM CAKE
Just top this cake with some whipped cream and you will have a fabulous "to die for" dessert.
Provided by Marie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Combine butter and sugar in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg whites and continue beating until light and fluffy.
- Stir in sour cream and vanilla.
- Reduce speed to low; add flour, baking powder, salt and milk.
- Beat just until combined.
- Spread batter into greased and floured 8" square baking pan.
- Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Meanwhile, combine strawberries and cornstarch in a saucepan.
- Cook over medium heat, stirring occasionally, until mixture boils and thickens, about 4 to 5 minutes.
- Cool 15 minutes.
- Spoon strawberry mixture onto cake, spreading evenly.
- Cover and refrigerate until chilled for at least 2 hours.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 415.6, Fat 13.1, SaturatedFat 8.1, Cholesterol 33.2, Sodium 330.9, Carbohydrate 69.9, Fiber 1.8, Sugar 42.6, Protein 6.1
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