Strawberry-Sour Cream Cake

Strawberry-Sour Cream Cake

This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

16

servings

Cake
3
cups Original Bisquick® mix
1
cup sour cream
2/3
cup granulated sugar
1/2
cup cold water
2
teaspoons vanilla
2
eggs
Topping
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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Purchasing
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.
Success
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:

1 Serving (1 Serving)
  • Calories 225
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 5 g,),
  • Cholesterol 50 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.