I love playing around with ingredients and when I made my Best Ever Blueberry Cake Recipe, I added cream cheese to the batter which came out great so I thought it was a great start for this recipe. If strawberries are your thing and you have too many to know what to do with, try Fresh Strawberry Cupcakes with Whipped Cream Frosting.
The thick, rich batter keeps the strawberries from sinking. The cream cheese and sour cream give the cake a creamy tang of flavor that works well with the sweetness of strawberries. The lemon zest adds extra freshness and depth of flavor to the cake. The buttery creaminess of the cream cheese glaze is the perfect finish to the cake.
I use a food processor for this recipe, but a mixer will work just as well. Making this cake is super simple – Here’s how to do it: In a small heatproof bowl, soften the cream cheese and butter together in the microwave until very soft, but not completely melted.
In a food processor, mix all of the ingredients (except the strawberries) until just combined being careful not to over mix). Then add the strawberries.
Fold in the strawberries and add them to a greased mini loaf pan or muffin pan. Bake for 20 minutes. Allow to cool completely before adding the glaze. Drizzle with the glaze.
Let the glaze set and the cakes cool completely before serving. It’s that easy!
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Update Notes: This post was originally published on Jun 11, 2014, but was republished with an updated step by step instructions and tips in May of 2018.
When baking with sour cream It’s vital to use full-fat sour cream. Low fat and fat-free sour cream liquefy when heated. Be careful not to over mix the batter: When in doubt – try mixing by hand with a wooden spoon. Over mixing will result in a tough dense cake. You can substitute sour cream in this recipe with buttermilk or make your own by mixing 1 ½ teaspoons of lemon juice with ½ cup of whole milk. This cake batter will be very thick; be quite gentle when you fold in the strawberries so that they don’t get damaged.
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