Strawberry Sour Cream Cake

Strawberry Sour Cream Cake – Perfectly moist, soft and filled with fresh strawberries. Topped with a sweet lemon glaze to make the ultimate summer cake recipe!

I love baking with fresh fruit in the summer time. It adds the best sweet flavor and tastes absolutely delicious. This strawberry sour cream pound cake is one of my favorites to make, as well as glazed raspberry lemon cookies, blueberry buttermilk cake, glazed lemon cookies and orange scones.

Strawberry cream cake

Summer time at our house means fresh strawberries! It’s their peak season, meaning they are so juicy and flavorful. And what better way to use them than make a moist and delicious strawberry bundt cake?!

This strawberry cream cake has the best soft texture and is filled with fresh diced strawberries. The secret ingredient (sour cream!) makes the cake extremely moist and adds so much flavor. It’s then topped with a nice lemon drizzle that gives the perfect sweet touch. Every bite is perfection!

We love to serve this strawberry sour cream cake with even more fresh strawberries. Sometimes we add a dollop of whipped cream too. Yum!

What does sour cream do in baking?

Sour cream is one of my favorite secret weapons when baking! I use it in all of my favorite recipes, like my chocolate cupcakes, sugar cookies and chocolate bundt cake.

It makes baked goods SO moist and adds the absolute best soft texture. Trust me, once you bake with it, you’ll become obsessed like me!

How to make strawberry bundt cake

Preheat oven and grease pan. To get started, preheat the oven to 375°F. Then generously grease a 10-inch bundt pan with butter so that every crevice is covered. Also, make sure to dust the pan with flour as well, so that the cake will release from the pan easier.

Combine dry ingredients.  In a medium-sized bowl, stir together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.

Combine wet ingredients. With an electric mixer, cream the butter and sugar until light and fluffy. The color should be a pale yellow. Next beat in eggs, one at a time (3 total). Then add 2 Tablespoons lemon juice and stir.

Mix batter together. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.

Fold in strawberries. Before folding in the fresh strawberries, mix them together with 1/4 cup of flour. This will keep them from sinking to the bottom of the pan. Once they’re mixed, gently fold them into the batter with a spatula (see image above).

Bake and cool. Pour batter into bundt pan (photo below) and lower oven temperature to 325°F. Bake for 60 minutes, or until a toothpick comes out clean. Let cool in the pan for about 20-30 minutes, then turn out onto a wire rack and cool completely.

Sour cream pound cake glaze

The glaze for this strawberry bundt cake is optional, however it does add the perfect sweet touch and looks so pretty! It’s definitely my favorite way to decorate a sour cream cake. Just make sure the cake has cooled completely before adding, so that the glaze doesn’t melt when drizzled.

To decorate:

1. In a small bowl, mix together 1 cup powdered sugar and 2 Tablespoons of lemon juice.
2. Use a spoon to drizzle glaze on top of bundt cake.

TIP: I love the flavor that the fresh lemon juice gives the glaze, however feel free to use milk instead. You could also use fresh strawberry juice if preferred.

Baking tips

• Make sure to grease and flour your bundt pan! This prevents sticking and helps for an easier release.
• Beat in the eggs individually, one at a time.
• Before folding in the strawberries, mix with 1/4 cup flour. This keeps them from sinking to the bottom.
• Let cake cool in the pan for 20-30 minutes before releasing onto baking rack. If you try to release too soon, the cake might stick.
• The cake should be completely cooled prior to topping with glaze. If it’s still warm, your glaze could melt!
• Feel free to swap the lemon juice in the glaze with milk or strawberry juice.
• You can also use a mini bundt cake pan. I’d recommend cutting the cooking time in half (start checking them around the 20 minute mark).

More strawberry desserts:

• Strawberry Buttercream Frosting
• Strawberry Crumb Bars
• Fresh Strawberry Pie
• Strawberry Shortcake Trifle
• Strawberry Shortcake Biscuits
• Cheesecake Strawberry Mousse

Strawberry Sour Cream Cake Recipe

Course: Dessert

Cuisine: American

Keyword: bundt cake with strawberries, strawberry bundt cake, strawberry cream cake, Strawberry Sour Cream Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Cool: 30 minutes

Total Time: 2 hours

Servings: 16

Calories: 343

Author: Jamielyn Nye

Strawberry Sour Cream Cake - Perfectly moist, soft and filled with fresh strawberries. Topped with a sweet lemon glaze to make the ultimate summer cake recipe! 

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Ingredients

• 1 cup butter , softened
• 2 cups sugar
• 3 eggs
• 4 Tablespoons lemon juice , divided
• zest of 1 lemon
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces sour cream
• 1 1/2 cups fresh strawberries , diced
• 1 cup powdered sugar

Instructions

Cake:

• Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan.
• Stir together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
• With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice.
• Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
• Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
• Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 minutes, or until toothpick comes out clean.
• Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.

Glaze:

• Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice. Drizzle glaze on top of cake with a spoon.

Notes

• Make sure to grease and flour your bundt pan! This prevents sticking and helps for an easier release.
• Beat in the eggs individually, one at a time.
• Before folding in the strawberries, mix with 1/4 cup flour. This keeps them from sinking to the bottom.
• Let cake cool in the pan for 20-30 minutes before releasing onto baking rack. If you try to release too soon, the cake might stick.
• The cake should be completely cooled prior to topping with glaze. If it's still warm, your glaze could melt!
• Feel free to swap the lemon juice in the glaze with milk or strawberry juice.
• You can also use a mini bundt cake pan. I'd recommend cutting the cooking time in half (start checking them around the 20-30 minute mark).

Nutrition

Calories: 343kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 232mg | Potassium: 80mg | Fiber: 1g | Sugar: 34g | Vitamin A: 485IU | Vitamin C: 9.5mg | Calcium: 29mg | Iron: 1.1mg

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Originally written by Leigh Anne from Your Homebased Mom.