Thursday, May 10, 2012

Summer's Best Strawberry Sour Cream Cake

As you can imagine, I didn't get the chance to do much baking during my recent travels, but I did whip up a few tasty treats for the trip - like this fresh, summery, Strawberry Sour Cream Cake. With it's rich sour cream batter studded with ruby-ripe strawberries, and covered in a crackly, baked-sugar topping, this cake is a summertime stunner - and a perfect choice for a Mother's Day brunch.

I've always been a fan of sour cream cakes. They're so moist, and usually a little healthier than all-butter versions. They're also incredibly simple to make and usually travel well - two characteristics that make them ideal for road trips or potlucks. This version can be made with any berry (you may notice that the original, from Gourmet, included blueberries and buttermilk!) but it's especially perfect for showcasing those early summer strawberries (you can actually cut the sugar a bit if you use strawberries - other berries may require the full amount).

In my opinion, one of the best features of this cake is the lovely, crackly sugar 'crust' that forms during baking. It provides a great contrast to the softness interior and the juiciness of the strawberries. If you're planning on making this cake well ahead of time, I recommend popping it in the oven for a few minutes before serving to crisp up the top again. Then you can just eat it as-is, allow it to cool, or drench the whole thing in pouring cream (can you guess which one I'd do?). Of course, with a cake this summery and simple, you can hardly go wrong!

Strawberry Sour Cream Cake
adapted from this Gourmet recipe

1/4 cup butter (1/2 stick), softened
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2/3 cup sugar, plus extra for topping (you can get away with 1/2 cup for a lighter version)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 - 1 1/2 cups strawberries, hulled and sliced
1-2 Tablespoons all-purpose flour

Preheat oven to 400°F. Lightly grease a 9-inch round cake pan (or two small loaf pans). Set aside.

In a medium mixing bowl, cream together butter and sugar until fluffy. Beat in the vanilla and eggs until well mixed. Stir in sour cream.

In a small bowl, combine flour, baking soda, baking powder and salt. In another bowl, toss cut strawberries with 1-2 tablespoons of flour until evenly and lightly coated (this will prevent the strawberries from sinking into the cake). Add dry ingredients gradually to the wet ingredients, stirring until just incorporated. Stir in strawberries, reserving some for the tope of the cake. Spoon batter evenly into the prepared pan(s) and top with remaining strawberries. Sprinkle generously with additional granulated sugar (about 2-3 tablespoons for a nice, crackly top).

Bake until cake is golden and a toothpick inserted near the center comes out clean, about 25-30 minutes. Cool in pan for 10 minutes, then turn cake onto a wire rack to cool a further 15 minutes. Finally, invert partially cooled can not a plate to serve. Serve warm or cold with a drizzle of fresh cream.

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Blessed With Grace: Tempt My Tummy Tuesday -  Mrs. Happy Homemaker: Makin' You Crave Monday - Make Ahead Meals for Busy Moms: Melt In Your Mouth Monday - Sumo's Sweet Stuff: Market Yourself Monday - Keeping It Simple: Motivate Me Monday - Crazy for Crust: Crazy Sweet Tuesday - I'm Topsy Turvy: Topsy Turvy Tuesday - 33 Shades of Green: Tasty Tuesdays - Chef in Training: Tuesday Talent Show - JAQS Studio: Made By Me - My Girlish Whims: Your Whims Wednesday - Ginger Snap Crafts: Wow Me Wednesday - The NY Melrose Family: Whimsy Wednesdays - Lil' Luna: Lil' Luna Link - Clean & Scentsible: The Creative Spark - Domesblissity: Thriving on Thursdays - Fireflies and Jellybeans: Show Off Your Stuff Party - Something Swanky: Sweet Treats Thursday - Miz Helen's Country Cottage: Full Plate Thursday - A Creative Princess: It's a Party - Bear Rabbit Bear: Things I've Done Thursday - Gluesticks: Get Your Brag On Thursday - The Taylor House - House of Hepworths: Hookin' Up With HoH - Alli n' Sons: Sweet Tooth Friday - Simply Sweet Home: Friday Favorites - Foodie Friday: Rattlebridge Farm - Ladybird Ln: Weekend Show Off - Chic on a Shoestring: Flaunt It Friday - Tatertots & Jello - Tidy Mom: I'm Lovin' It - Stuff & Nonsense: Fridays Unfolded - Sassy Sites: Free For All Friday - Sweet as Sugar Cookies: Sweets for a Saturday


  1. I'm going to save this to try out. I love strawberry anything, and I've made strawberry pie, but never cake. I don't think I've ever even heard of it before. I'm excited to try this out though.

    Also, I am having a giveaway on my blog this week and would love for you to stop by if you have the time. Thanks so much!!

    1. I usually use strawberries in pies also, but they're lovely in cakes, too. I mean, really when are they not lovely? :)

      Thanks for inviting me to enter your giveaway - I'm hoping for some uncharacteristically good luck!

  2. Rachel, we would just love your Strawberry Sour Cream Cake, it looks delicious! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I love anything strawberries, what a beautiful cake! -Kelly @ Semi Homemade Mom

  4. I absolutely love sour cream cakes too, they are always so moist! I've never made a strawberry one before, this looks delicious!

    1. I love them for the same reason - and the fact that they end up dense and rich like a pound cake, but lighter (if that makes any sense). Strawberry is a natural pairing for sour cream but I've done a few blueberry or lemon ones, too, and they never disappoint!

  5. Oh this looks so yummy. I am pinning it to try when my strawberries ripen :)

    1. Glad to hear it - I'm sure it will taste even better with home-grown strawberries!

  6. This looks/sounds so good. :)I had to pin it to my board. :)

  7. That looks soooo good. I would love for you to link the up at "I Made This", going on now at Grits & Giggles!

  8. Oh my - this looks good! I’ve pinned it to my "desert" board and would love for you to share on our Creative Corner Blog Hop. It starts on Monday’s and is open all week -

  9. This looks great and reminds me of a childhood treat we used to have!

  10. This looks delish! I’m visiting from Chef-in-training and would love for you to share this, or any other posts you would like to, at my Creative Thursday Link Party at Have a wonderful week.


    1. Thanks for visiting, Michelle! I'll have to stop on by :)

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  12. I made this last night as I had all the ingredients at home and this recipe seemed perfect. The cake turned out to be *exactly* what I was craving. It was very yummy and flavourful. I served it with a side of whipped cream. Excellent recipe!

  13. This was really good. Made it last night for the kids and they quickly inhaled it.

  14. Can I double this recipe and make it in a 13x9 pan?
    It's for a big crowd and I have to travel with it, so I'd like to leave the cake in my fancy 13x9.

  15. Hi I'm looking for healthier version so can I replace butter with coconut oil? Replace flour with wheat flour?

  16. Hihi I just baked according to your recipe it taste great!! But I don't know why once I turn the cake onto wire rack to cool it fall apart!! Any advise pls??