Best Simple Strawberry Sweet Cake With Sour Cream Glaze Recipes

STRAWBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
• With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
• Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
• Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
• Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
• Drizzle glaze on top of cake with a spoon. Then slice and serve.

SOUR CREAM STRAWBERRY CAKE

Steps:

• Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
• In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
• Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
• Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
• Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
• Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
• Allow the cake to cool while you prepare the strawberry glaze.
• In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
• Turn the cake out onto cake plate. Then drizzle the glaze over the top.
• Store at room temperature in an airtight container until serving.

SIMPLE STRAWBERRY SWEET CAKE WITH SOUR CREAM GLAZE

Steps:

• For Simple Strawberry Sweet Cake: Preheat oven to 350'F Grease and flour one 9 inch round cake pan.
• In a medium bowl, cream together butter with sugar with a fork.
• Slowly beat eggs into butter mixture, one at a time.
• Stir vanilla into butter/ egg mixture and beat until completely incorporated.
• In a small bowl combine flour and baking powder.
• Slowly add flour mixture to egg/butter mixture. Add it in halves, completely incorporating before adding the rest of the flour.
• Stir in milk until batter is completely smooth. Side note: Do not over mix the batter. It will become tough when it bakes. You want cake, not a giant biscuit!
• Add strawberry syrup and mix until batter is just pink. Be sure your strawberry syrup is not hot when you add it to the batter! You don't want cooked eggs in the mixing bowl. Side note: Strawberries are in season right now. I suggest making your own strawberry syrup by reducing whole strawberries with sugar and straining out the solids. But if whole strawberries are not available bottled syrups can work as well.
• Pour batter out into baking pan.
• Bake on the center wrack for 30-40 minutes, or until the center has set. You can test by inserting a tooth pick in the center. If it comes out clean the cake is done. Cool cake on a wire wrack
• For Sour Cream Glaze: Simply just beat sour cream, powdered sugar, softened butter, lemon juice and vanilla extract together until completely incorporated. Refrigerate sour cream glaze while cake is cooling.
• Once cake has cooled completely, turn cake out of cake pan and onto a cake dish. Smother cake with sour cream glaze. Chill before serving.

GLAZED SOUR CREAM GEM CAKES

Steps:

• Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
• Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
• Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
• Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
• Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.