Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.

Recipe Summary

40 mins
1 hr
20 mins
1 8-inch round cake pan


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.

  • Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

  • Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries.

  • Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.

Nutrition Facts

294 calories; protein 3.7g; carbohydrates 42g; fat 12.9g; cholesterol 66.6mg; sodium 141.3mg. Full Nutrition