Description
A moist and flavorful cake infused with fresh strawberries, sour cream, and topped with a creamy glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons strawberry milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- Mix the butter and sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the strawberry milk, sour cream, and vanilla extract in a separate bowl.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients and wet mixture to the creamed butter mixture, alternating between the two.
- Fold in the strawberry preserves and finely chopped strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk the glaze ingredients together until smooth, then drizzle over the cooled cake.
Notes
Can substitute sour cream with yogurt or use dairy-free alternatives for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg