STRAWBERRY SOUR CREAM CAKE
This strawberry sour cream cake is super easy to put together. It's moist, and not too sweet and freezes well. The orignal recipe is from Natasha's Kitchen.
Provided by Recipe Winners
Time 1h5m
Number Of Ingredients 11
Steps:
- preheat oven to 190c (375f) on bake, not fan
- lightly grease a 23cm (9 inch) springform pan and line the base with baking (parchment) paper
- in a large mixing bowl, using a electric had mixer or stand mixer beat together the eggs and sugar for 3 minutes on high speed till light in colour and thick
- add the sour cream, oil and vanilla and beat on low till just combined
- in a small bowl whisk together the flour, baking powder and salt
- add 1/3 of the flour mixture to the batter and mix till just incorporated, then repeat with the other 2/3's (it's important not to over-mix)
- pour half of the batter into the pan and spread the batter
- top with the chopped strawberries
- pour the remaining batter over the chopped strawberries
- place halved strawberries onto the batter pressing them down just slightly into the batter
- bake on middle shelf for 45-50 minutes or until a skewer comes away clean
- allow the cake to rest for 10 minutes and gently run a knife around the side of the tin to release any stuck jammy bits
- remove the outside ring and allow the cake to cool
- transfer cake to a serving plate and dust with icing sugar
Nutrition Facts : Calories 216 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY-SOUR CREAM CAKE
This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 225, Carbohydrate 30 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
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
Make and share this Strawberry Sour Cream Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.1, Fat 11.7, SaturatedFat 5.8, Cholesterol 42.7, Sodium 317.1, Carbohydrate 30.8, Fiber 1, Sugar 16.8, Protein 3.9
SOUR CREAM STRAWBERRY CAKE
Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
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.
Nutrition Facts : Calories 409 kcal, Carbohydrate 71 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 88 mg, Sodium 195 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
STRAWBERRY SOUR CREAM CAKE (LOW FAT)
Make and share this Strawberry Sour Cream Cake (Low Fat) recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 35m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F.
- In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
- In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
- Stir in vanilla, zest and strawberries.
- Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
- *Note: after baking, cover cake to prevent drying out.
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- In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
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