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
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.
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
HOMEMADE STRAWBERRY CAKE
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
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
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 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.
SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE
I wanted to make my father a nice dessert for Father's Day this year. My father loves home made cakes and fresh fruit, my girlfriend LOVES strawberries, and my mom, (whose lost over 75 pounds!) can't have high calorie/fat desserts. This was my attempt to make something to that everyone could enjoy! I adapted this from Kraft Food and Family magazine to make it a bit more figure friendly.
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
- Stir in the dry biscuit mix until well blended.
- Spread evenly into a greased 9-inch round cake pan.
- Bake 12-15 minutes or until top is golden.
- Remove from pan and cool completely on wire rack.
- Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
- Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
- Gently stir in half of the whipped topping until well blended.
- When cake has cooled, carefully slice in half horizontally to make 2 layers.
- Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
- Spread top of strawberries with the pudding mixture and top with the top cake layer.
- Spread remaining whipped topping on top of cake and top with remaining strawberries.
- Serve immediately!
- Please store cake leftovers in refrigerator.
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
SOUR CREAM COFFEE CAKE (LOW FAT)
This flavorsome cake is exceptionally moist and is sure to become a favorite. Dust top of cake with powdered sugar before serving.
Provided by Olha7397
Categories Breads
Time 1h10m
Yield 21 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well.
- Set aside.
- TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
- Add sour cream mixture to dry ingredients and mix with a fork until blended.
- Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
- Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
- Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
- Cover cake with waxed paper and cool on a cake rack for 25 minutes.
- This method of covering will keep the cake moist.
- Remove cake from pan, recover with waxed paper, and cool completely.
- Store in an airtight container.
- 21 servings.
Nutrition Facts : Calories 120.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 153.6, Carbohydrate 26.5, Fiber 0.8, Sugar 15.6, Protein 2.6
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EASY STRAWBERRY CAKE RECIPE (VIDEO)
From natashaskitchen.com
Ratings 125Calories 368 per servingCategory Dessert
- Butter a 9" springform pan and line the bottom with parchment paper. Preheat oven to 375˚F. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
- In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
- While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.
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