Perfectly moist and soft sour cream cake filled with fresh strawberries. Then topped with a sweet lemon glaze to make the ultimate summer cake recipe!
Summer time means fresh strawberry desserts! This classic strawberry shortcake recipe, strawberry bread and my strawberry cake are other favorites!
Table of Contents
Delicious Strawberry Cake
I love baking with fresh fruit in the summer time. It adds the best sweet flavor and tastes absolutely delicious. This strawberry sour cream cake is one of my favorites to make, as well as glazed raspberry lemon cookies, blueberry buttermilk cake and glazed lemon cookies.
This cake is one of our favorite summer berry recipes. Strawberries are at their peak season, meaning they are so juicy and flavorful. And what better way to use them than make a moist and delicious strawberry sour cream cake?!
This cake has the best soft texture and is filled with fresh diced strawberries. The secret ingredient (sour cream!) makes the cake extremely moist and adds so much flavor. It’s then topped with a nice lemon drizzle that gives the perfect sweet touch. Every bite is perfection!
We love to serve this cake with even more fresh strawberries, a dollop of whipped cream or even a scoop of homemade strawberry ice cream. Yum!
What Does Sour Cream do in Baking?
Sour cream is one of my favorite secret weapons when baking! I use it in all of my favorite recipes, like my chocolate cupcakes, sugar cookies and chocolate bundt cake. It makes baked goods SO moist and adds the absolute best soft texture. Trust me, once you bake with it, you’ll become obsessed like me!
Baking Tips
- Grease the pan. Generously grease a 10-inch bundt pan with butter so that every crevice is covered. Also, make sure to dust the pan with flour as well, so that the cake will release from the pan easier.
- Beating the eggs. Beat in the eggs individually, one at a time. Sometimes when you add multiple eggs in at once, they only really mix with each other instead of getting evenly mixed into the butter and sugar mixture. By adding them one at a time, each egg will get emulsified into the butter.
- Fresh lemon. Don’t even think about using bottled lemon juice! Make sure to use FRESH lemon juice and zest for the absolute best flavor. Check out these tips for how to zest a lemon.
- Flour the strawberries. Before folding in the fresh strawberries, mix them together with 1/4 cup of flour. This will keep them from sinking to the bottom of the pan. Once they’re mixed, gently fold them into the batter with a spatula.
- Let cool. Let the cake cool in the pan for about 20-30 minutes, then turn out onto a wire rack and cool completely. If you try to release too soon, the cake might stick to the pan.
Glaze
The powdered sugar glaze on top is optional, however it does add the perfect sweet touch and looks so pretty! It’s definitely my favorite way to decorate this dessert. I love mixing it with a few Tablespoons of fresh lemon juice to add even more flavor. However there are plenty of ways to tweak the glaze to suit your taste. Try any of the below:
- Feel free to swap the lemon juice with milk, strawberry juice or even some thinned out strawberry jam.
- Make a cream cheese glaze for a more rich and tangy flavor.
- If your glaze is too thin, mix in more powdered sugar. If it’s too thick, thin it out with more juice or milk.
- Use a spoon to drizzle it over the cake. Or you can pour the glaze into a zip top bag, cut one of the corners off and then pipe it on top of the cake.
FAQs
It adds a very minimal tang to the flavor of baked goods. It’s very subtle, though, and the benefit of a rich moist and tender cake are well worth the slight taste.
You could try a plain Greek yogurt. Whole fat yogurt is best and will replicate the rich taste the most.
It has only been tested in 10-inch bundt pan but may work in a 9-inch springform pan. If you try a different size, baking time will change. If you try let me know in the comments.
This cake will be two heavy for a two layer cake. You could make my homemade vanilla cake and serve it with fresh strawberries for the best option!
Other cake recipes that we love to serve with fresh strawberries include this angel food cake recipe, homemade pound cake and crepe cake!
More Fresh Strawberry Desserts
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Strawberry Sour Cream Cake
Ingredients
- 1 cup butter , softened
- 2 cups granulated sugar
- 3 eggs
- 4 Tablespoons lemon juice , divided
- zest of 1 lemon
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 8 ounces sour cream
- 1 ½ cups fresh strawberries , diced
- 1 cup powdered sugar
Instructions
Cake:
- 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.
Glaze:
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Desserts, Fruit Desserts
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi! Curious about storage; refrigerator or no? Thanks!
You can leave it out for the day. I like to refrigerate it after that :)
Excellent recipe. Cake turned out beautiful, moist, and delicious.
So happy to hear it was a success, Tatiana!
Delicious cake! My family and friends just flipped.
Also, easy to make. I did most if it in the Cuisinart and I poured the contents into a bowl and then put the strawberries in to fold. I thought they might get too crushed in the Cuisinart.
I have made many cakes in the Cuisinart so I know how to use it properly. Otherwise you might mix to long and the cake doesn’t come out moist.
I am looking forward to trying more of your recipes.
Thank you
So glad to hear Sandra! Thanks for you review ❤️
Can this be made a day ahead or is it best on the day it’s made? It sounds delicious and I want to serve it early afternoon.
Yes it can be made a day ahead of time :)
Every recipe of yours I have tried has turned put delicious. However, your cook times are always WAY off for me. They are always too short.
Thanks for letting me know! Every oven cooks so differently, mine tends to cook faster :)
Looks delicious! Can you freeze the cake? And if so, for how long? Thanks
Yes, you can freeze up to 3 months :)
This cake is heavenly and so delicious! My daughter and husband absolutely love this treat! Such a great treat and pretty cake, so excited to make this again!
This is a stellar recipe! I absolutely agree about the sour cream in baking and this recipe proves it. I’ve baked it with strawberries and blueberries and worked so well.
This bundt cake turned out so beautiful! My family loved it! I am enjoying a slice right now. So delicious!
This cake was absolutely delicious!!!
I’m so glad you enjoyed it! :)
Yum! The lemon zest and juice in this recipe are delish 😍 this cake is buttery and sweet, just perfect. my son and I made a small bundt and 12 cupcakes..i may have accidentally eaten 3 cupcakes already😳
I’m so happy to hear you enjoyed it. Thank you so much for your kind comment and review! :)
Hi
Easter Sunday – Pandemic 2020 – I had two containers of strawberrries that had seen better days. We waste nothing – especially produce – so… I attempted this cake! THANK YOU! It was delicious! I did not think it needed any additional sugar (glaze) however, i made a bowl of whipped cream (no surgar) and that was the perfect accompaniment. Great recipe!!
I’m so glad you enjoyed it! Thank you for your comment Tracey!
I will try this today! It looks like a great Easter treat.
Hope you enjoy! :)
Excited to try this recipe. I only have a loaf pan. Can you recommend a cooking time?
Hi Becca! I would think that you would need to use 2 loaf pans for this recipe. I’m not sure the cooking time. I would check after 30 minutes and go from there.
Is there a way to make a “light” version of this cake? I found the cake to be too sweet, and too high in calories, using two cups of sugar.
Hi Anna! I haven’t tried subbing the sugar in this recipe, but you could try subbing some of the sugar for honey or applesauce. :)
What kind of flour, self rising or all purpose?
I usually use all purpose flour.
What a great recipe for summer! Looking forward to enjoying this all season long!
This cake is sooo good! The perfect summer treat! Thanks for sharing!