Strawberry sour cream cake is easy to make, perfect for entertaining and completely delicious using simple and inexpensive pantry staples. It’s loaded with strawberries, both in the centre and on top, plus it’s moist, and not too sweet. What’s not to like?
Strawberries at our local supermarket are selling for just $1.30 a punnet so this was the impetus for finding a delicious recipe and this cake made with sour cream and oil got the green light.
The strawberries turn into jammy puddles and the cake crumb is light, moist and delicious served with a fresh strawberry puree so it’s perfect for a spring, or summer’s day.
quick to make
This little cake couldn’t be easier to make and comes together quickly. Simply beat together the eggs and sugar on high speed for a few minutes, then add the sour cream, oil and vanilla till combined. Next add the flour mix 1/3 at a time until incorporated.
Put half the mixture in your cake tin and sprinkled with chopped strawberries then pour the remaining batter over the strawberries. Finally cover the top with halved strawberries and throw it in the oven.
Bake for around 50 minutes and dust the top with icing sugar and serve with the strawberry puree. Too easy!
can I substitute yogurt for sour cream?
Quick answer is yes. You need to use a full fat yogurt in place of the sour cream. The sour cream or yogurt is what makes the cake so moist, but both of them needs to be full fat.
measuring the flour without a scale
Spoon your flour into the measuring cup to aerate it, rather than dip your cup into the flour as it compacts the flour and you can end up with 25% more flour than required.
Don’t be tempted to add more strawberries into the centre of the cake as they will make it too dense and wet. Rinse the strawberries and make sure that you dry them well, as a strawberry is 90 percent water, and it will make the cake wet, and soggy and we definitely don’t want that.
You’ll need to use a neutral flavoured oil such as vegetable, rice bran, canola or sunflower oil rather than olive oil.
- use room temperature eggs as the yolks break more easily, allowing them to easily mix with the egg whites and other ingredients and the eggs whip up to a greater volume when at room temperature
- don’t over beat the mixture because the gluten in the flour can form elastic gluten strands resulting in a more dense, chewy texture and we don’t want that!
easy strawberry sauce
Serving the cake with a slightly sweetened puree of fresh strawberries is perfect and easily made by simply pureeing the strawberries and sugar till smooth and job done.
storing the cake
Keep the cake in a covered container in the refrigerator and it will keep well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. This cake freezes very well wrapped in plastic and then covered in foil for up to three months. Remove from the refrigerator and allow it to thaw at room temperature before serving.
Watch how to make Strawberry Sour Cream Cake
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We would love to hear from you in the comments below when you make this delicious 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.
- 2 large eggs at room temperature
- 1 cup caster sugar
- 1 cup sour cream
- 1/2 cup neutral oil, we used rice bran oil
- 2 teaspoons vanilla extract
- 2 cups (260g / 9 1/4 ounces) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 350g (12 ounces) fresh strawberries weighed after taking the tops off
- chop half of the strawberries into small pieces and halve the other strawberries
- 2 teaspoons icing sugar for dusting (optional)
- 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
optional strawberry puree
puree 2 cups of strawberries with a tablesppon of sugar until blended and serve over the cke