When strawberry season rolls around, you have to make a strawberry and sour cream Bundt cake. The sour cream makes for a deliciously moist cake studded with yummy fresh strawberries.
A soft and delicious Bundt cake with chunks of fresh strawberries is a perfect dessert. The sour cream makes the texture of the cake superb.
It’s sweet, but not too sweet and the fresh berries are as good as you’d imagine. It is a perfect way to celebrate an abundant berry harvest!
I originally shared this recipe back in 2017. I had baked it in a heart shaped pan for Valentine’s day.
Our little strawberry patch is putting out a ton of berries lately. We eat plenty right off the plant, but we needed to do more to use them.
So Little Dude and I got busy. We made a video for a simple 4 ingredient strawberry sherbet.
We still had plenty of fresh berries left, so we wanted to bake something to go with it. This recipe instantly popped into my mind.
This time I used a glaze made from fresh berries instead of a creamy vanilla one. Both are really good so I’ll include directions for both.
This cake was every bit as impressive this time around. The crumb is so soft, it is perfect for eating on its own.
The sour cream and lemon juice add great balance to the flavor on top of contributing to the fabulous texture.
Plus the batter comes together really easily. It is ready for the oven in no time at all.
Original post from February 2017:
I have been wracking my brain trying to decide what to make for Valentine’s Day this year. I wanted something sweet and fun, but not too complicated.
I have a heart Bundt pan, so it seemed like the perfect way to infuse a little love into the situation. Of course a cake never hurt anything either.
I was really tempted to do something chocolaty and rich and luscious. But we just did the Devil’s Food Cake and I was feeling a little more in the mood for bright and fresh.
I was scouring the grocery store for ideas when the pretty red strawberries caught my eye. After a winter of expensive and tasteless strawberries, it is nice when good fresh tasty berries start to hit the shelf again.
The time is now!
They aren’t at their cheapest in my area yet, that won’t come for a couple of months. But they are full of flavor and much more affordable than even a few weeks ago.
It turns out a simple sour cream Bundt cake with chopped strawberries is a perfect balance of flavor. The cake had a delicate crumb and a nice look.
It had a nice buttery flavor and the sweetness was cut by the sour cream and a bit of lemon juice. Everything about it exceeded my expectations.
It would be a fun way to treat your loved ones on Valentines day, but it also strikes me as a perfect Easter cake or spring birthday cake.
All it took was stirring together a few quick ingredients, folding in some chopped strawberries and baking it to golden perfection. You are just sure to love it!
If you’d like to see how easy it is to make, watch the full video on YouTube. We’ve been trying to add more fun content there every week!
Or try making a lemon blueberry bundt cake for another rich and flavorful berry filled cake.
What are your favorite strawberry treats? Our plants are still going crazy!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 Tablespoon lemon juice
- 2 cups chopped strawberries
Optional Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 Tablespoon cream
Optional Strawberry Glaze
- 1/3 cup pureed strawberries
- 1 teaspoon lemon juice
- 1/2-3/4 cups powdered sugar
- Preheat your oven to 375°F.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time until completely incorporated.
- In a small bowl, stir together flour, baking soda and salt.
- Mix lemon juice and sour cream in butter mixture.
- Stir in flour mixture until just combined.
- Fold in chopped strawberries.
- Prepare a large Bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)
- Spread batter into the pan. Place in the oven and reduce heat to 325°F. Bake for one hour, or until the cake tests done.
- Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.
- For the vanilla glaze, stir together sugar, vanilla and cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.
- For strawberry glaze, stir together pureed strawberries, powdered sugar and lemon juice. Adjust the consistency with powdered sugar or lemon juice as desired. Drizzle over cake.
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Amount Per Serving: Calories: 393Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 78mgSodium: 217mgCarbohydrates: 58gFiber: 1gSugar: 42gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.