Strawberry Sour Cream Cake

This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.

Yield

16 servings

Cake Ingredients

3 cups baking mix (e.g. Original Bisquick®)
1 cup sour cream
2/3 cup granulated (white) sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs

Topping Ingredients

1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

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 for 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes

Additional Information

Impostor alert! A strawberry isn't really a fruit! Instead, the 200 or so tiny spots on each strawberry (called achenes) are the true fruits of each berry.

Make sure you pick up enough sour cream for this recipe. You'll need 2 1/2 cups total, so an 8-ounce container and a 16-ounce container will do it.

Which type of brown sugar-light or dark-is best in the mouthwatering topping? Both work well. Use dark brown sugar for a darker color and deeper, richer sweetness.

Storage

Store in refrigerator.

Nutritional Information

Amount per serving: Calories 225 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 5 g), Cholesterol 50 mg; Sodium 340 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g, Protein 3 g; Exchanges: 1 Starch; 1 Fruit; 2 Fat

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