Strawberry Sour Cream Cake Recipes

STRAWBERRY SOUR CREAM CAKE

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.

STRAWBERRY SOUR CREAM STREUSEL CAKE

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 CAKE

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.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

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

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.

STRAWBERRY SOUR CREAM CAKE

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.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.