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Steps
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.
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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.
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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Calories from Fat
100
Total Fat
11 g
Saturated Fat
5 g
Cholesterol
50 mg
Sodium
340 mg
Potassium
150 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
5%
5%
Vitamin C
14%
14%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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