Strawberries and cream sour cream cake

Strawberries and Cream Cake

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.

Strawberries and cream sour cream cake

Prep time: 15 min  |  Cook time: 40 min  |  Total: 55 min




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

12 Tablespoons Hiland Dairy Heavy Cream

1 teaspoon pure vanilla extract

½ teaspoon kosher salt




  1. 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.

  2. In a medium size bowl, whisk together the 2 ¼ cups flour, baking soda, and salt. Set aside.

  3. In a stand mixer, add the butter and sugar. Mix on medium high speed for 2-3 minutes until mixture is light and fluffy.

  4. 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.

  5. 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.

  6. Add the diced strawberries to a medium bowl and sprinkle ¼ cup flour over top and mix to coat the strawberries.

  7. Add the strawberries to the batter and using a spatula or wooden spoon, fold the strawberries in.

  8. 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.

  9. 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.

  10. Cream Cheese Frosting: In a stand mixer, mix the butter and cream cheese together on medium high speed until smooth.

  11. 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.

  12. Once cakes are cooled, assemble and frost the cakes. Enjoy!