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.
I never thought I would say it but I have too many strawberries! Our strawberry patch has been overproducing this year and I couldn’t be happier. It’s given me so many reasons to make some of my favorite strawberry desserts. We’ve been enjoying strawberry cream pie, strawberry pizza and strawberry avocado spinach salad to name a few! I’ve got plans for strawberry jam and fresh strawberry ice cream too!
How to Make Strawberry Sour Cream Cake
- I always use a bundt cake for this cake. The trick to working with a bundt pan and getting your cake out all in one piece is to be sure and spray it with a non stick cooking spray very liberally. Also give it a coat of flour.
- Always allow your cake to cool in the pan after baking for about 30 minutes to make it easier to remove. I run a sharp knife around the top of the cake to help it come out easier too.
- Sour cream is the secret ingredient in this cake that helps make it so moist and delicious. You can also substitute plain Greek yogurt for the sour cream. Both work great.
- Before adding your diced strawberries to the cake batter give them a light coating of flour (about 1/4 cup). This will help the strawberries from sinking to the bottom of the batter and your strawberries will be more evenly distributed through the cake.
- The lemon flavor is subtle in the cake, if you want more lemon flavor add in a teaspoon of lemon extract. The glaze has a nice strong lemon flavor.
How to Glaze a Bundt Cake?
- Be sure your cake is completely cooled.
- Mix together 1 cup of powdered sugar along with enough lemon juice to get the right glazing consistency.
- For a more random look, just use a fork and drizzle the glaze over the cake.
- For a more uniform look, put my glaze into a piping bag along with a small round tip and pipe it onto the cake. Be sure your glaze is the right consistency. You don’t want it to runny or it won’t hold shape when you pipe it on. Add more lemon juice or powdered sugar to get it to the right consistency.
- You can also substitute milk for the lemon juice in the glaze if you don’t want the lemon flavor.
Strawberry Sour Cream Cake Recipe
Sour Cream Strawberry Cake
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 4 Tbsp lemon juice divided
- zest of 1 lemon
- 2 1/2 cups flour divided
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups strawberries diced
- 1 cup powdered sugar
- lemon juice
- 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.
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