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 that goes so well with fresh strawberries.
A soft and delicious Bundt cake with bits of strawberries is such a perfect dessert. This cake has the perfect pound cake texture with a lovely strawberry and cream flavor.
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 some simple 4 ingredient strawberry sherbet.
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We still had plenty of fresh berries left, so we wanted to bake something to go with it. We went to my collection of strawberry recipes and this cake jumped out at us.
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.
Storage
Cakes are usually best stored at room temperature. Cover the cake and store on the counter for up to 4 days.
If you use a cream cheese frosting or another topping that requires refrigeration, cover tightly and store in the fridge.
Fresh Strawberries and Sour Cream Bundt Cake
Ingredients
Cake
- 1 cup butter softened
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 2½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 Tablespoon lemon juice
- 2 cups chopped strawberries
Optional Vanilla Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 3 Tablespoons cream
Optional Strawberry Glaze
- ⅓ cup pureed strawberries
- 1 teaspoon lemon juice
- ½ cup powdered sugar
Instructions
Strawberry Bundt Cake
- Preheat your oven to 375°F.
- Cream together 1 cup butter and 2 cups granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time until completely incorporated.
- In a small bowl, stir together 2½ cups all purpose flour, ½ teaspoon baking soda and ½ teaspoon salt.
- Mix 2 Tablespoon lemon juice and 1 cup sour cream in butter mixture.
- Stir in flour mixture until just combined.
- Fold in chopped 2 cups 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.
Optional Vanilla Glaze
- Stir together 1 cup powdered sugar, ½ teaspoon vanilla extract and 3 Tablespoons 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.
Optional Strawberry Glaze
- Stir together ⅓ cup pureed strawberries, 1/2 cup powdered sugar and 1 teaspoon lemon juice. Adjust the consistency with powdered sugar or lemon juice as desired. Drizzle over cake.
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This sounds DELICIOUS!!
It really is!
Thank you for putting ingredient amounts in your instructions!!! I hate always having to scroll back. Making this now.
I am glad your found that helpful! I hope you love the cake.
Second time making this cake. Hubs is a big strawberry cake fan so I’m always on the hunt for good recipes. This does not disappoint. So moist. Perfect amount of sweet and just a hint of tang. The cream glaze? Oh. My. Goodness! Could eat it like ice cream! Thank you for this recipe.
That makes me so happy! I am so glad you liked it enough to make it again.
I made this cake today and it is sooo moist and delicious! The only thing I did differently was to add a teaspoon of vanilla extract and a teaspoon of strawberry extract. I think without that, the cake would have been a bit bland. Otherwise, I followed the recipe and love this cake! I can’t stop eating it!!
The first time I made the cake only half came out of the pan, it came apart in the middle. The second time I made it I used a less elaborate bundt pan and it fell apart somewhat less. I keep making it because my sister really likes it. I am making it for the third time but I will put it in a flat cake pan.
That is so frustrating when it doesn’t come out. I haven’t done it in a super elaborate pan with lots of ridges. I have made it several times in my heart pan and a classic shaped bundt pan without trouble. I usually use the spray with the flour in it, but I know everyone has their own favorite way to prep a bundt pan. I am glad you like the cake enough to keep making it anyway!
I made your cake today and I think it’s delicious. I am going to send you a picture directly.
Thank you for this lovely recipe!!
Sandra
PS: I made this cake in the Cuisinart but before I added the berries, I tossed it into a bowl and then folded the berries in. Also I needed a time of about 1 hour and 15 minutes.
I am so glad you liked it. I’d love to see the picture!
I’ve made this twice now, with a couple adaptations but very true to the original recipe. The first time, I did it as muffins so they could be an easy grab and go breakfast, and also used Bob’s 1 to 1 GF flour. The second time I did the same adjustments but also subbed blueberries for the strawberries. Both times I baked based off smell/color since the muffins took less time, I’ll have to actually watch the clock next time to get a better idea. It’s a great recipe to have with coffee or with vanilla ice cream!