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!!
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…
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!!
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!
So I hope you enjoy it and don’t forget to enter for the $325 Visa Gift Card!!!
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
Ingredients
- 1 18 oz. box white cake mix
- 1 1/3 cup all purpose flour, DIVIDED
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1 cup sour cream
- 4 large egg whites
- 2 cups chopped fresh strawberries
Glaze
- 1/3 cup powdered sugar
- 3 lemons, juiced
- 2-3 tbsp water
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk cake mix with 1 cup of flour, sugar, and salt.
- Add water, oil vanilla, sour cream, and egg whites. Beat until combined for about 2 minutes.
- Mix strawberries with remaining 1/3 cup flour. Stir 1 1/2 cups of strawberries into batter.
- 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.
- Allow cake to cool.
- 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?
I saw your pictures on Instagram and it looked so fun!! That was such a beautiful hotel! And this cake – oh my gosh!! It looks perfect!!
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!
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.
Oh my! This looks so amazing! Love the flavors!
You sound like you had SUCH an amazing trip! I’m kind of jealous of your proximity to such fun! This cake though…I love sour cream in cakes. Pinning for later!
That’s awesome that you could get away for a bit! This cake looks to die for. I think I’d be eating it for breakfast too!
Happy Anniversary!! Now this is the way to doctor up a cake! Love those fresh strawberries and sour cream addition!
Congrats on your anniversary and get-a-away! I wish I was having a slice of this cake now – it looks great!
I’m so glad y’all had a nice trip, Jaren! Happy anniversary to both of you! I think this cake would be the perfect way to celebrate just about anything! Love it. 🙂
Your trip looks great! And so does this cake! I love strawberries – can’t wait to try this!
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!
Hi Daisy!! I am so glad that it was a hit!! I’d love to have you as a regular too!!
Can I make this in a bunt pan?
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.
My husband and I are coming up on 13 years as well! That’s great that you were able to get away, I hope we can too!
Love me some strawberries!
This sounds amazing!
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.
Hi Lisa! I’m so glad to hear you’ve made it several times! Thanks for stopping by!
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:?
Hi Tina! Sorry for the delay in response. I have this recipe on my to-do list to test out the smaller ounces box. I know it is super frustrating for me too. I have so many recipes in my cookbook collection that call for the bigger boxes. If it helps, I did find this article: https://www.sun-sentinel.com/features/food/recipe-requests/fl-fea-yafi-cake-mix-20170602-story.html
I have not tried it yet however.
I also found this one: https://cakemixdoctor.com/2012/04/almond-cream-cheese-pound-cake/
This one shares her method for just using extra ounces from an extra box and keeping that for future uses: https://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/