I think this cake wins as my favorite, and it’s a hard competition with my favorite Tres Leches Cake. I’ve made this with both strawberries and blueberries and i can’t decide which one is better. A mixture of both would probably make it over the top! If you decide to make a cake any time soon, I highly suggest you make this one :). The video below shows you how easy it is.
I hope you Enjoy! ~Mary
Click here for the bundt pan I use. It’s great, the cakes come out so easy and it doesn’t burn my cake.
Click here for the stand mixer. My model is very old, but this one is similar and has the clear bowl that I’ve been wanting to get.
SOUR CREAM STRAWBERRY BUNDT CAKE
FOR THE CAKE
- 1 cup Salted butter – room temperature
- 1 1/2 cup Granulated white sugar (you can reduce to 1 1/4 if you want.. it's a sweet cake.)
- 2 eggs
- 2 tsp Vanilla Extract
- 1 cup Sour Cream
- 1/4 tsp Salt
- 1 tsp Baking powder
- Zest of 1 lemon
- 1 2/3 cup All purpose flour
- 1 1/2 cup Diced strawberries
FOR THE GLAZE
- 2 Tbsp Melted salted butter
- 1 1/2 cup Powdered sugar
- 1 tsp Vanilla Extract
- 2-4 Tbsp Milk (you can use more or less milk depending on how thick you want your glaze)
- Preheat oven to 350 degrees
- Add the softened butter and sugar to the stand mixer (or a hand mixer). Beat for 2 minutes until a little fluffy.
- Slowly add in 2 eggs while mixing. Stop the mixer and scrape down sides if you need to. I always do.
- Turn off the mixer and add in vanilla extract, sour cream, salt, baking powder, and lemon zest. Turn mixer on medium for another minute or so.
- Put mixer on low speed and slowly add in the flour half a cup or so at a time so it doesn't fly out everywhere. Turn off once all the flour is just combined.
- Remove the bowl from the mixer and gently fold in the diced strawberries by hand with a large spoon.
- Generously spray a bundt cake pan with cooking spray. Spoon the batter into the pan.
- Bake in oven at 350 degrees for 45-55 minutes.
- In a medium bowl, whisk together the melted butter, powdered sugar, and milk. Only add a little milk at first and slowly add more until you have a thick runny glaze. You can leave it super thick if you want. However you like it!
- When the cake has cooled for at least 30 minutes, flip it out onto your desired cake stand. Then drizzle the glaze over the top.
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