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
STRAWBERRY SOUR CREAM CAKE
Perfectly moist and soft sour cream cake filled with fresh strawberries. Then topped with a sweet lemon glaze to make the ultimate summer cake recipe!
Provided by Jamielyn Nye
Categories Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
- With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
- Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
- Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
- Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
- Drizzle glaze on top of cake with a spoon. Then slice and serve.
Nutrition Facts : Calories 343 kcal, Carbohydrate 49 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 232 mg, Fiber 1 g, Sugar 34 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.
GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE
Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir 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.
- 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 together the butter and granulated sugar 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; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk 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
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.
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