Diary of A Recipe Collector



Strawberry Sour Cream Cake

Strawberry Sour Cream Cake – A moist sour cream white cake filled with fresh strawberries and topped with a quick lemon glaze plus a chance to win a $325 Visa Gift Card for Back to School!!
Strawberry Sour Cream Cake – A moist sour cream white cake filled with fresh strawberries and topped with a quick lemon glaze.

Well hello my friends!  I’m back from a much needed little vacation and ready to give away another $325!!  Today I’ve teamed up with a group of lovely bloggers to give you a chance to win a $325 Visa Gift Card just in time for Back-to-School!!  Plus I’m bringing you one of the best cake recipes ever!  I may or may not have eaten it for breakfast several days last week…

Strawberry Sour Cream Cake – A moist sour cream white cake filled with fresh strawberries and topped with a quick lemon glaze.

So yes, I’m fresh and rejuvenated from a little anniversary trip my husband and I took over the weekend.  We celebrated 13 years!!  It was a lovely trip just right down the street at the Golden Nugget Lake Charles.  I love that we have two great resorts right in our town.  They are filled with great pools, a spa, great restaurants, and of course a casino.

We haven’t taken a trip without kiddos in well over 2 years.  I love that we didn’t have to do a lot of driving just to feel like we had escaped far away.  That was probably one of the best parts.  We ate at wonderful restaurants and sat out by the pool, and we just had the best time!!

golden nugget

Now I’m back and ready to spend one last week with all my kiddos at home.  They start school next week.  Where did the summer go??

So now for this cake!  The inspiration for this cake came from a meeting I attended where I tried this fabulous dessert made by friend’s mother-in-law.  I just knew I had to recreate one like it.  I used my most FAVORITE white cake recipe ever from Recipe Girl.  If you ever need a good white cake recipe, you must try this.  It starts with a boxed white cake mix, and then you doctor it up with more flour, sugar, and SOUR CREAM.  I’m all about that!  Easy!

So I used that recipe as my base, and filled it with fresh chopped strawberries.  I made it in a 13 x 9 pan and topped with a simple lemon glaze.  The cake is so moist and stays moist for several days.

I didn’t mind eating it for breakfast either!

Strawberry Sour Cream Cake – A moist sour cream white cake filled with fresh strawberries and topped with a quick lemon glaze.

So I hope you enjoy it and don’t forget to enter for the $325 Visa Gift Card!!!

Visa_giftcard_giveaway

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 Sponsored by the following fabulous bloggers!  Be sure to check out their blogs for some more fabulous inspiration!
Diary of a Recipe Collector – Or Whatever You Do – Cooking and Beer
Beyond Frosting – Recipe Runner – Julie’s Eats & Treats
House of Yumm – Bitz & Giggles – Petite Allergy Treats
Chez CateyLou – Mom Loves Baking – Mariah’s Pleasing Plates
Lemon Tree Dwelling – Yummy Healthy Easy – Food Faith Fitness
Belle of the Kitchen – Spoonful of Flavor – The Gunny Sack
I Dig Pinterest – The Cookie Writer – Lemons for Lulu – Maebells

Strawberry Sour Cream Cake
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 18 oz. box white cake mix
  • 1⅓ cup all purpose flour, DIVIDED
  • 1 cup granulated sugar
  • ¾ tsp salt
  • 1⅓ cups water
  • 2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup sour cream
  • 4 large egg whites
  • 2 cups chopped fresh strawberries
Glaze
  • ⅓ cup powdered sugar
  • 3 lemons, juiced
  • 2-3 tbsp water
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, whisk cake mix with 1 cup of flour, sugar, and salt.
  3. Add water, oil vanilla, sour cream, and egg whites. Beat until combined for about 2 minutes.
  4. Mix strawberries with remaining ⅓ cup flour. Stir 1½ cups of strawberries into batter.
  5. Pour half of batter into a greased 13 x 9 pan. Sprinkle remaining strawberries over batter and pour rest of batter over them. Bake for 40 to 45 minutes or until a toothpick comes out clean.
  6. Allow cake to cool.
  7. Make glaze once cake is cooled. Whisk powdered sugar with lemon juice and 1 tbsp of water. If it is too thick to drizzle, then add 1 more tbsp at a time and whisk until it is thin enough to drizzle over entire cake. Let glaze set until mostly hardened and serve.

Looking for other great cakes with fresh fruit?

Grandgirl’s Apple Cake (A Paula Deen Recipe)
Grand Girl's Apple Cake

Banana Cake with Pineapple Cream Cheese Frosting
Banana Cake with Pineapple Cream Cheese Icing

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

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Comments

  2. Krista @ Joyful Healthy Eats says

    August 3, 2015 at 8:15 am

    OH, so fun! I hope you had a great weekend! That place looks gorgeous! I think my husband actually built one of the restaurants in there, the blue martini. 🙂 How funny is that!

    Totally loving this cake, it looks beyond moist!

    Reply

    • Jaren says

      August 3, 2015 at 12:47 pm

      How funny Krista!! We LOVE The Blue Martini!! That is so cool! It’s such a fun place, and so many people come over from Texas.

      Reply

  10. Daisy says

    January 17, 2016 at 9:13 pm

    I’m loving all of the recipes you’re posting…..I was looking for great recipes. I have a family of 5, 3 kids and my hubby. I made the cabbage cassarole and it was a hit! I will be making this for a potluck….I know it’s going to be grear! Looks like I’ll be a regular on your site…Thank you!

    Reply

    • Jaren says

      May 21, 2017 at 9:17 am

      Hi Ann! Yes, it can be made in a bundt pan. I would use a large bundt pan (12-cup). It would need to bake longer. I would start by adding 5 minutes to the baking time and check it.

      Reply

  15. Lisa says

    June 18, 2018 at 1:55 pm

    This cake is absolutely scrumptious and amazingly easy to make too. I have made it twice now for our family weekend get-togethers. I have to keep the little ones from sneaking spoonfuls before it is served. I retired from teaching after teaching 2nd grade for eighteen years and middle school for 16 years. I loved it and it definitely gives me the edge with my grandchildren now! Thank you so much for this recipe and for being a teacher.

    Reply

  16. Tina Bentley says

    March 21, 2019 at 9:38 pm

    I just came across this recipe and was very excited to make it, however, the cake mixes you buy in the store are not 18 oz any more. Any suggestions as to how to make it using a 15.25 oz mix or how to put something in the new cake mixes to make this recipe:?

    Reply

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