Chocolate Sour Cream Cake With Cream Strawberries

Name: Chocolate Sour Cream Cake With Cream Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, melted; ½ cup strawberry, preserve; 1 cup sour cream; 2 eggs; 2 cups flour; 3 tablespoons cocoa powder; 3 tablespoons chocolate pudding, instant mix; 2 cups sugar; ½ teaspoon salt; 1 teaspoon baking powder; 8 ounces cream cheese; 1 teaspoon vanilla extract; 3 tablespoons powdered sugar; 1 frozen whipped topping, Cool Whip; 16 strawberries, fresh and whole; dark chocolate syrup, Hershey special

Servings: persons

½ cup unsalted butter, melted
½ cup strawberry, preserve
1 cup sour cream
2 eggs
2 cups flour
3 tablespoons cocoa powder
3 tablespoons chocolate pudding, instant mix
2 cups sugar
½ teaspoon salt
1 teaspoon baking powder
8 ounces cream cheese
1 teaspoon vanilla extract
3 tablespoons powdered sugar
1 frozen whipped topping, Cool Whip
16 strawberries, fresh and whole
dark chocolate syrup, Hershey special

1
In a removable bottom 9cake pan remove the bottom and spray with baker spray and line a sheet of parchment paper and return back into cake pan and spray the top of the parchment paper and set aside until need.
2
In a medium size mixing bowl combine the butter, strawberries preserve, sour cream and eggs and mix well.
3
In bowl mix flour, sugar butter, cocoa powder, chocolate pudding mix, baking powder and salt and pour in the butter mixture and blend together.
4
Pour batter into cake pan and bake for 25 - 30 minutes.
5
Cool completely and remove from cake pan and release the sheet of parchment paper and place onto a cake broad and refrigerate overnight.
6
Take out the cool whip the night before and place into refrigerate overnight.
7
In a mixing bowl combine the cream cheese, vanilla and powdered sugar until fluffy and fold in the cool whip and back into the refrigerate for two hours.
8
Remove the chill cake and spread a layer of the cream cheese topping and top with strawberries and drizzle with dark chocolate syrup and return cake back into the refrigerate to set.

1463

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup unsalted butter, melted, ½ cup strawberry, preserve, 1 cup sour cream, 2 eggs, and more.

Yes, Chocolate Sour Cream Cake With Cream Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!