STRAWBERRY SOUR CREAM CAKE RECIPES RECIPES

Name: Strawberry-Sour Cream Cake
Prep time: 15 min
Total time: 55 min
Yield: 16
Ingredients: 3 cups Original Bisquick™ mix; 1 cup sour cream; 2/3 cup granulated sugar; 1/2 cup cold water; 2 teaspoons vanilla; 2 eggs; 1 1/2 cups sour cream; 1/3 cup packed brown sugar; 3 cups sliced strawberries

STRAWBERRY-SOUR CREAM CAKE RECIPE - BETTYCROCKER.COM

Strawberry-Sour Cream Cake Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 9

Ingredients

3 cups Original Bisquick™ mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

Steps:

Heat oven to 350°F. Grease and flour 13x9-inch pan. 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 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. Store in refrigerator.

Nutrition Facts : Calories 225 , CarbohydrateContent 30 g, CholesterolContent 50 mg, FatContent 2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 340 mg

STRAWBERRY SOUR CREAM STREUSEL CAKE RECIPE - NYT COOKING

Strawberry Sour Cream Streusel Cake Recipe - NYT Cooking image

This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn’t a recipe to embark on at the end of a long workday. Save it for the weekend.

Provided by Nigella Lawson

Total Time 1 hours

Yield One 9-inch cake

Number Of Ingredients 14

Ingredients

8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract
Vegetable oil, for pan
3/4 cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract
2 teaspoons Demerara or turbinado sugar

Steps:

Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

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