Ok. I’ve made strawberry cake again and again. But when my son asked for strawberry cake for his birthday this year, I couldn’t resist playing with the recipe just one more time.
I’m so glad I did!!
This is THE strawberry cake recipe! The sweetness of the strawberries (enhanced with strawberry Jell-o) is perfectly complemented with the slight tang of sour cream.
After all, my favorite cakes (White Almond Sour Cream & Rich Chocolate Cake) are both sour cream cakes!
Anyhow, Strawberry sour cream cake is dense and moist and just perfect, especially when paired with chocolate frosting…chocolate covered strawberries, anyone?
Strawberry Sour Cream Cake
An Amy’s Cooking Adventures Original Recipe
1 white cake mix
1 package strawberry Jell-o
8 oz sour cream
¾ cup canola oil
4 egg whites
1 tsp vanilla extract
1 ½ cups unsweetened strawberries, pureed (about 1 cup pureed)
Preheat the oven to 350 degrees F and line two 8-inch pans with parchment circles and spray with non stick spray.
Place all ingredients into the bowl of a stand mixer. Mix on low until combined, then increase speed and mix on medium for 2 minutes.
Divide the batter between the two pans and bake for 35 minutes or until a toothpick inserted into the center of the cake comes out dry.
Cool in the pans for 10 minutes, then invert onto wire racks and cool complete before frosting.
I used chocolate frosting tinted black for this cake.