Strawberry Sour Cream Cake Recipe

Name: Strawberry Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BATTER; 3 cups Bisquick; 1 cup sour cream; 2/3 cup sugar; 1/2 cup cold water; 2 teaspoons vanilla; 2 eggs; TOPPING; 1 1/2 cups sour cream; 1/3 cup packed brown sugar; 3 cups sliced strawberries

Servings: persons

BATTER
3 cups Bisquick
1 cup sour cream
2/3 cup sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs
TOPPING
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

1
Heat oven to 350 degrees Fahrenheit.
2
Grease and flour a 13 x 9 inch pan.
3
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.
4
Beat on medium speed 4 minutes.
5
Pour batter into pan.
6
Bake 35 to 40 minutes or until cake tests done.
7
For the topping, combine the sour cream and brown sugar; fold in strawberries.
8
Spread topping over warm cake.
9
Store in refrigerator.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: BATTER, 3 cups Bisquick, 1 cup sour cream, 2/3 cup sugar, and more.

Yes, Strawberry Sour Cream Cake 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.

Strawberry Sour Cream Cake

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