Description

Sour Cream Strawberry Bundt Cake is a delightful dessert that combines the creamy richness of sour cream with the sweet, juicy flavor of fresh strawberries. This moist cake is perfect for any occasion, from birthday celebrations to casual family gatherings. Its stunning presentation and delicious taste will impress your guests while remaining easy to prepare. You can even customize this recipe by swapping in blueberries or using a mix of both fruits for a unique twist on flavor.

Ingredients

Scale

1 cup salted butter (room temperature)
1 ½ cups granulated sugar (can reduce to 1 ¼ cups)
2 large eggs
2 tsp vanilla extract
1 cup sour cream
1 tsp baking powder
Zest of 1 lemon
1 ⅔ cups all-purpose flour
1 ½ cups diced strawberries

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla and sour cream until combined.
In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients until just combined.
Gently fold in the diced strawberries and lemon zest.
Pour the batter into the prepared bundt pan and bake for approximately 40-50 minutes or until a toothpick comes out clean.
Cool for 10 minutes before transferring to a wire rack. Drizzle with glaze made from powdered sugar, melted butter, vanilla extract, and milk.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 90g)
Calories: 310
Sugar: 26g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Use room temperature ingredients for better mixing and texture. Don’t overmix; stop as soon as ingredients are blended. You can substitute strawberries with other berries like blueberries or raspberries.