Ask anyone what their favorite fruit is and probably a good deal of people would answer that strawberries are the tastiest fruit out there. Strawberries are wonderful fresh as a topping, but we don’t always see them in baked goods and this is a real shame. When made in a cake, strawberries become even more sweet and more tender. And, this strawberry sour cream cake recipe makes them even more delicious with the addition of rich sour cream to the cake batter. This really is a special cake, but there’s more. The final step in this recipe is to make a simple strawberry sauce that is luscious. The sauce brings the taste and presentation level to 11.
To start out this recipe you’ll need to make the batter. Beat together eggs and sugar in a large bowl. Add in sour cream, olive oil, and vanilla mix well. Then combine the dry ingredients in a separate bowl and add this dry mixture slowly into the wet by thirds. You can use whole milk yogurt instead of sour cream, but we do not recommend using low fat dairy products for this cake because the flavor just won’t be the same.
Next slice 6 ounces of strawberries in half. Set these aside for later. Then dice another 6 ounces of strawberries.
Pour half the batter into a lined 9-inch springform pan. Add the diced strawberries then pour the rest of the batter in over the top. Finally, place the halved strawberries cut-side down on the top of the cake.
Bake for 45-55 minutes at 375˚F and allow to cool before attempting to remove from springform pan. You can use a different type of pan if you don’t have a springform, but the sides will not be nearly as neat and clean. Sprinkle the cake with powdered sugar before serving.
For the sauce it truly couldn’t be easier. Simply halve 16 ounces of strawberries and pour them into a blender or food processor. Add in 1/4 cup granulated sugar and blend until a smooth puree forms. If you’ve ever combined diced strawberries with sugar as a topping for cakes or ice cream then this is same thing, but in handy sauce form.
Pour the sauce over individual slices of cake or fill a gravy boat or creamer with the sauce and serve alongside the cake so that everyone at the table gets to decide just how much they want.
This yummy cake makes a wonderful presentation and it is both rich and fresh at the same time. For a new take on some classic flavors this recipe ticks all the boxes. It’s not hard to make, is incredibly delicious, and is very appealing to look at. What more could we ask for in a dessert?
Strawberry Sour Cream Cake
Makes 10 slices of cake
10m prep time
50m cook time
For the cake:
- 12 oz strawberries, divided
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 1 tsp powdered sugar for dusting
For the sauce:
- 16 oz strawberries, halved
- 1/4 cup granulated sugar
For the cake:
- Preheat oven to 375˚F. Grease and line a 9” springform pan with parchment paper. Dice half the strawberries for the cake and slice the other half. Keep separated.
- In a large bowl combine beat together eggs and sugar. Add in sour cream, olive oil, and vanilla and combine.
- In a separate bowl combine dry ingredients. Slowly add dry ingredients to wet in thirds, mixing between each addition. Do not overmix.
- Pour half of batter into pan. Gently add the diced strawberries on top, then pour the remaining batter on top. Place halved strawberries cut-side down on top of cake.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from pan. Dust with powdered sugar before serving.
For the sauce:
- While cake is baking combine halved strawberries with sugar in blender of food processor. Blend until puree forms. Pour over individual servings of cake.
Recipe adapted from Natasha’s Kitchen.