Strawberry-Sour Cream Cake

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

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( 42 Ratings)

42 Ratings

5 Stars 33%

4 Stars 26%

3 Stars 21%

2 Stars 12%

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Prep Time 15 min
Total Time 55 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.