If you are wondering how to get an incredibly moist and thick cake that tastes amazing, there’s one trick…add sour cream. This recipe for Strawberries and Cream Cake is made with my favorite Hiland Dairy Sour Cream and it makes this cake the softest while still maintaining the structure. It’s a sweet vanilla cake with a mix of fresh strawberries throughout. Make a layer cake, sheet cake, or a bundt cake with this one and everyone will love it!
Sour Cream has a higher fat content than other dairy products so Hiland Dairy sour cream will add moisture without thinning out the batter. This allows the cake texture to remain super moist and still give you that thick fluffy cake.
The ingredients for Strawberries and Cream Cake are simple and straightforward. You likely has most in your kitchen already. .
Flour
Baking soda
Salt
Butter
Sugar
Eggs
Vanilla
Hiland Dairy Sour Cream
Fresh Strawberries
Not only are the ingredients pretty simple, but making it doesn’t take much time either. First you’ll mix the flour with the baking soda and salt. Then in a mixer, you’ll mix the butter and sugar together for several minutes until everything gets light and fluffy. After that, add the eggs and vanilla. Then you’ll alternate adding the flour mixture and sour cream and mixing after each. Finally, you can fold in the fresh strawberries.
For this recipe, I made a 3 layer cake but this method will work with any kind of cake you make. I spray the cake pan with nonstick spray then line the pan with parchment. (I trace the edge of the cake pan on parchment and cut out) and spray the parchment with nonstick spray. After that, sprinkle a bit of flour over the pan and move and bump the pan to make sure the flour coats everything. This will assure your cake will pop on out without any disasters. **Non-stick spray and flour will work alone as well if the pan shape doesn’t work with flat parchment.
So many ways you can change up this cake to add your favorite flavors!
Plain vanilla cake (this base vanilla cake is incredible)
Blueberries
Raspberries
Lemon Zest
Cinnamon
Check out the easy and delicious recipe for Strawberries and Cream Cake plus the step by step video!
Also, be sure to check out these other delicious cake recipes!
Strawberries and Cream Cake is an incredibly soft cake made with Hiland Dairy Sour Cream to make it extra moist and delicious! Filled with a sweet vanilla flavor and fresh strawberries throughout.
Cake:
2 ¼ cups all-purpose flour + ¼ cup flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks Hiland Dairy Butter (1 cup), room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup HIland Dairy Sour Cream (8 oz container)
1 lb package strawberries, largely diced
Cream Cheese Frosting:
1 stick Hiland Dairy Butter (½ cup), room temperature
1 block Hiland Dairy Cream Cheese (8 oz), room temperature
3 ½ cups powdered sugar
1–2 Tablespoons Hiland Dairy Heavy Cream
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
Preheat the oven to 350 degrees. For a 3 layer cake, spray each cake pan with nonstick spray, place a parchment paper round on the bottom, spray with more non stick spray and then sprinkle flour over. Move flour around to coat the pan. Set pans aside.
In a medium size bowl, whisk together the 2 ¼ cups flour, baking soda, and salt. Set aside.
In a stand mixer, add the butter and sugar. Mix on medium high speed for 2-3 minutes until mixture is light and fluffy.
Scrape the sides of the bowl, then add one egg at a time, mixing briefly after each addition. Add the vanilla with the last egg and mix again. Scrape the sides of the bowl.
Alternate the flour mixture and the sour cream, adding a little of each at a time and mixing on low speed after each addition. Careful not to overmix.
Add the diced strawberries to a medium bowl and sprinkle ¼ cup flour over top and mix to coat the strawberries.
Add the strawberries to the batter and using a spatula or wooden spoon, fold the strawberries in.
Divide dough evenly among the 3 pans. Bake for 30-35 minutes. Every oven is different so watch carefully towards the end. A toothpick inserted into the middle should come out clean.
Remove the cakes from the oven and let cool in the pans for about 20 minutes. Then flip cakes out onto a cooling rack or parchment paper.
Cream Cheese Frosting: In a stand mixer, mix the butter and cream cheese together on medium high speed until smooth.
Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the salt, vanilla, and heavy cream and mix again until smooth.
Once cakes are cooled, assemble and frost the cakes. Enjoy!
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