Perfectly moist and soft sour cream cake filled with fresh strawberries. Then topped with a sweet lemon glaze to make the ultimate summer cake recipe!
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Delicious Strawberry Cake
I love baking with fresh fruit in the summer time. It adds the best sweet flavor and tastes absolutely delicious. This strawberry sour cream cake is one of my favorites to make, as well as glazed raspberry lemon cookies, blueberry buttermilk cake and glazed lemon cookies.
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 sour cream cake?! It’s one of our favorite summer berry recipes.
This 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 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!
Baking Tips
- Grease the pan. 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.
- Beating the eggs. Beat in the eggs individually, one at a time. Sometimes when you add multiple eggs in at once, they only really mix with each other instead of getting evenly mixed into the butter and sugar mixture. By adding them one at a time, each egg will get emulsified into the butter.
- Fresh lemon. Don’t even think about using bottled lemon juice! Make sure to use FRESH lemon juice and zest for the absolute best flavor. Check out these tips for how to zest a lemon.
- Flour the 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.
- Let cool. Let the cake cool in the pan for about 20-30 minutes, then turn out onto a wire rack and cool completely. If you try to release too soon, the cake might stick to the pan.
Glaze
The powdered sugar glaze on top is optional, however it does add the perfect sweet touch and looks so pretty! It’s definitely my favorite way to decorate this dessert. I love mixing it with a few Tablespoons of fresh lemon juice to add even more flavor. However there are plenty of ways to tweak the glaze to suit your taste. Try any of the below:
- Feel free to swap the lemon juice with milk or strawberry juice.
- Make a cream cheese glaze for a more rich and tangy flavor.
- If your glaze is too thin, mix in more powdered sugar. If it’s too thick, thin it out with more juice or milk.
- Use a spoon to drizzle it over the cake. Or you can pour the glaze into a zip top bag, cut one of the corners off and then pipe it on top of the cake.
More Fresh Strawberry Desserts
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Strawberry Sour Cream Cake
Ingredients
- 1 cup butter , softened
- 2 cups granulated sugar
- 3 eggs
- 4 Tablespoons lemon juice , divided
- zest of 1 lemon
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 8 ounces sour cream
- 1 ½ cups fresh strawberries , diced
- 1 cup powdered sugar
Instructions
Cake:
- Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk 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 to 65 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. Then slice and serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This cake is heavenly and so delicious! My daughter and husband absolutely love this treat! Such a great treat and pretty cake, so excited to make this again!
This is a stellar recipe! I absolutely agree about the sour cream in baking and this recipe proves it. I’ve baked it with strawberries and blueberries and worked so well.
This bundt cake turned out so beautiful! My family loved it! I am enjoying a slice right now. So delicious!
This cake was absolutely delicious!!!
I’m so glad you enjoyed it! :)
Yum! The lemon zest and juice in this recipe are delish 😍 this cake is buttery and sweet, just perfect. my son and I made a small bundt and 12 cupcakes..i may have accidentally eaten 3 cupcakes already😳
I’m so happy to hear you enjoyed it. Thank you so much for your kind comment and review! :)
Hi
Easter Sunday – Pandemic 2020 – I had two containers of strawberrries that had seen better days. We waste nothing – especially produce – so… I attempted this cake! THANK YOU! It was delicious! I did not think it needed any additional sugar (glaze) however, i made a bowl of whipped cream (no surgar) and that was the perfect accompaniment. Great recipe!!
I’m so glad you enjoyed it! Thank you for your comment Tracey!
I will try this today! It looks like a great Easter treat.
Hope you enjoy! :)
Excited to try this recipe. I only have a loaf pan. Can you recommend a cooking time?
Hi Becca! I would think that you would need to use 2 loaf pans for this recipe. I’m not sure the cooking time. I would check after 30 minutes and go from there.
Is there a way to make a “light” version of this cake? I found the cake to be too sweet, and too high in calories, using two cups of sugar.
Hi Anna! I haven’t tried subbing the sugar in this recipe, but you could try subbing some of the sugar for honey or applesauce. :)
What kind of flour, self rising or all purpose?
I usually use all purpose flour.