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Strawberry-Sour Cream Cake

Strawberry-Sour Cream Cake
  • Prep 15 min
  • Total 55 min
  • Servings 16
This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Updated September 17, 2008

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

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.

  • 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.

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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