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Sour Cream Strawberry Cake

Ingredients 

FOR THE CAKE:

  • 1 ½ cups granulated sugar
  • ½ cup salted butter partially melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • ½ cup sour cream
  • 3 cups ALL PURPOSE FLOUR spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups diced strawberries fresh or frozen

FOR THE GLAZE:

  • 2 cups powdered sugar
  • 1-2 tablespoons whole milk
  • ¼ teaspoon pink food coloring gel
  • 1 ¼ tablespoons strawberry Jell-O powder

Instructions 

  • 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.

Notes

  • If you would like to give the cake a pinker hue, you can add a small amount of pink food coloring to the batter.
  • While fresh strawberries give the cake a pinker hue, they tend to turn to mush while baking. Frozen strawberries don’t give the cake as much color but hold together better during the baking process. Both options are great, it just depends on the reader’s preference.
  • You can omit the milk in the glaze and add one 8 oz block of cream cheese if you would like to make a strawberry frosting instead.
  • This cake will last for 5 days on the counter in an airtight container.

Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 409kcal | Carbohydrates: 71g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 195mg | Potassium: 143mg | Fiber: 1g | Sugar: 46g | Vitamin A: 398IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg

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