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| 3 | cups Original Bisquick® mix |
| 1 | cup sour cream |
| 2/3 | cup granulated sugar |
| 1/2 | cup cold water |
| 2 | teaspoons vanilla |
| 2 | eggs |
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| 1 1/2 | cups sour cream |
| 1/3 | cup packed brown sugar |
| 3 | cups sliced strawberries |
| 1. | Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan. |
| 2. | Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. |
| 3. | In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator. |
| No change. |
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| Impostor alert! A strawberry isn’t really a fruit! Instead, the 200 or so tiny spots on each strawberry (called achenes) are the true fruits of each berry. |
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| Make sure you pick up enough sour cream for this recipe. You'll need 2 1/2 cups total, so an 8-ounce container and a 16-ounce container will do it. |
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| Which type of brown sugar—light or dark—is best in the mouthwatering topping? Both work well. Use dark brown sugar for a darker color and deeper, richer sweetness. |
Nutrition Information:
225 ( 100 ); 11 g ( 5 g); 50 mg; 340 mg; 30 g ( 1 g); 3 g 5 %; 14 %; 8 %; 4 % 1 ; 1 ; 2