Simple Strawberry Sweet Cake With Sour Cream Glaze Food

STRAWBERRY SOUR CREAM CAKE

Steps:

• preheat oven to 190c (375f) on bake, not fan
• lightly grease a 23cm (9 inch) springform pan and line the base with baking (parchment) paper
• in a large mixing bowl, using a electric had mixer or stand mixer beat together the eggs and sugar for 3 minutes on high speed till light in colour and thick
• add the sour cream, oil and vanilla and beat on low till just combined
• in a small bowl whisk together the flour, baking powder and salt
• add 1/3 of the flour mixture to the batter and mix till just incorporated, then repeat with the other 2/3's (it's important not to over-mix)
• pour half of the batter into the pan and spread the batter
• top with the chopped strawberries
• pour the remaining batter over the chopped strawberries
• place halved strawberries onto the batter pressing them down just slightly into the batter
• bake on middle shelf for 45-50 minutes or until a skewer comes away clean
• allow the cake to rest for 10 minutes and gently run a knife around the side of the tin to release any stuck jammy bits
• remove the outside ring and allow the cake to cool
• transfer cake to a serving plate and dust with icing sugar

STRAWBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
• With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
• Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
• Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
• Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
• Drizzle glaze on top of cake with a spoon. Then slice and serve.

SIMPLE STRAWBERRY SWEET CAKE WITH SOUR CREAM GLAZE

Steps:

• For Simple Strawberry Sweet Cake: Preheat oven to 350'F Grease and flour one 9 inch round cake pan.
• In a medium bowl, cream together butter with sugar with a fork.
• Slowly beat eggs into butter mixture, one at a time.
• Stir vanilla into butter/ egg mixture and beat until completely incorporated.
• In a small bowl combine flour and baking powder.
• Slowly add flour mixture to egg/butter mixture. Add it in halves, completely incorporating before adding the rest of the flour.
• Stir in milk until batter is completely smooth. Side note: Do not over mix the batter. It will become tough when it bakes. You want cake, not a giant biscuit!
• Add strawberry syrup and mix until batter is just pink. Be sure your strawberry syrup is not hot when you add it to the batter! You don't want cooked eggs in the mixing bowl. Side note: Strawberries are in season right now. I suggest making your own strawberry syrup by reducing whole strawberries with sugar and straining out the solids. But if whole strawberries are not available bottled syrups can work as well.
• Pour batter out into baking pan.
• Bake on the center wrack for 30-40 minutes, or until the center has set. You can test by inserting a tooth pick in the center. If it comes out clean the cake is done. Cool cake on a wire wrack
• For Sour Cream Glaze: Simply just beat sour cream, powdered sugar, softened butter, lemon juice and vanilla extract together until completely incorporated. Refrigerate sour cream glaze while cake is cooling.
• Once cake has cooled completely, turn cake out of cake pan and onto a cake dish. Smother cake with sour cream glaze. Chill before serving.

SOUR CREAM STRAWBERRY CAKE

Steps:

• Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
• In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
• Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
• Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
• Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
• Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
• Allow the cake to cool while you prepare the strawberry glaze.
• In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
• Turn the cake out onto cake plate. Then drizzle the glaze over the top.
• Store at room temperature in an airtight container until serving.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

STRAWBERRY SOUR CREAM CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease and flour a 13 x 9 inch pan.
• For the batter, beat the Bisquick, sour cream, sugar, water, vanilla and eggs in a large bowl of electric mixer at low speed for 30 seconds, scraping side and bottom of bowl frequently.
• Beat on medium speed 4 minutes.
• Pour batter into pan.
• Bake 35 to 40 minutes or until cake tests done.
• For the topping, combine the sour cream and brown sugar; fold in strawberries.
• Spread topping over warm cake.
• Store in refrigerator.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
• Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
• Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
• Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
• Top cheesecake with fresh strawberries right before serving.

LIGHT SOUR CREAM GLAZE

Steps:

• Mix all ingredients.
• Place in fridge for 15 minutes to help thicken.
• Drizzle over cooled cake.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Steps:

• Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
• Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
• Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
• Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
• Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.