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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Strawberry Cake

Strawberry Cake

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By: Leigh Anne WilkesPosted: 6/13/18Updated: 6/20/20

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Strawberry Sour Cream 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.
Strawberry sour cream cake

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!

Strawberry Sour Cream Cake on a cooling rack

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.

Strawberry sour cream cake recipe

  • 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.

Lemon Strawberry Sour Cream Cake

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.

A slice of Strawberry Sour Cream Cake

Strawberry Sour Cream Cake Recipe

5 from 5 votes
Strawberry sour cream bundt cake with glaze

Sour Cream Strawberry Cake

Recipe From: Leigh Anne Wilkes
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.

serves: 10 servings
Prep:30 minutes
Cook:1 hour
Rate Recipe

Ingredients

  • 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

Instructions

  • 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.

Recommended Products

Bundt Pan

Nutrition Facts:

Calories: 549kcal (27%) Carbohydrates: 79g (26%) Protein: 6g (12%) Fat: 25g (38%) Saturated Fat: 15g (94%) Cholesterol: 110mg (37%) Sodium: 380mg (17%) Potassium: 129mg (4%) Fiber: 1g (4%) Sugar: 54g (60%) Vitamin A: 780IU (16%) Vitamin C: 15.3mg (19%) Calcium: 46mg (5%) Iron: 1.8mg (10%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Strawberry sour cream bundt cake with glaze
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Strawberry Sour Cream Cake

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  1. Mldpei says

    Posted on 6/20 at 7:44 am

    This recipe was DELICIOUS and not complicated! Decided to leave off the glaze and have with whipped cream.

    Reply
  2. Gail says

    Posted on 6/18 at 6:21 am

    can i use frozen strawberries?

    Reply
    • Leigh Anne Wilkes says

      Posted on 6/20 at 4:46 pm

      You can, Just thaw and drain them first.

      Reply
  3. Kathry says

    Posted on 6/11 at 12:46 pm

    Made this cake yesterday for our anniversary and my husband said, “You can make that again.”

    Reply
  4. Hazel Peel says

    Posted on 9/8 at 7:15 am

    Beautiful in my pretty new Bundt pan – and it tastes delicious!! Thank you. I served it with fresh whipped cream and even more strawberries! Recipe is a keeper.

    Reply
    • Leigh Anne says

      Posted on 9/8 at 7:58 am

      So glad you enjoyed the cake, thanks for taking the time to let me know.

      Reply
  5. Elizabeth @ Confessions of a Baking Queen says

    Posted on 6/14 at 12:25 pm

    This cake looks gorgeous 🙂

    Reply
    • Leigh Anne says

      Posted on 9/8 at 7:58 am

      Thanks – it’s pretty and delicious!

      Reply

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