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Rating: 4.75 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 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

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Yield:
1 8-inch round cake pan
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Ingredients

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

Directions

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

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  • 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
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2019
Beautiful texture and flavor! I think the volume of the cake would work better in a 9" cake pan rather than an 8" pan as shown in this recipe. Read More
(2)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2019
This turned out pretty good. Very light and buttery. Something I would make again. Thank you for the recipe. Read More
(2)
Rating: 4 stars
05/27/2019
Beautiful texture and flavor! I think the volume of the cake would work better in a 9" cake pan rather than an 8" pan as shown in this recipe. Read More
(2)
Rating: 5 stars
02/10/2020
Awesome! I used a 6 oz strawberry yogurt and 1 TBLSP sour cream. I will be making this often :) Read More
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Rating: 5 stars
04/27/2020
I made it Sunday night during quarentine! Wow it’s amazingly moist. I also made a mascarpone and whipping cream frosting with a dash of cherry syrup for color . Love it Read More
Rating: 5 stars
04/13/2021
This was a wonderful light dessert. It got rave reviews all around and I will definitely make it again. It turned out so pretty that my daughter thought I bought it at Whole Foods! I did make a couple of adjustments... I used a 9 inch springform pan. I used light sour cream. I used 1/2 tap each of vanilla and almond extracts—the almond flavor was excellent. I sprinkled turbinado cane sugar on top instead of the 1/4 cup white sugar. Also it took 60 minutes for the cake to cook, could be my oven. Read More
Rating: 5 stars
08/19/2019
I'm not a fan of super sweet, and usually cut back on the sugar in any recipe. This I've made twice, just as written and it's perfect! The first time I served, I had some freshly whipped cream to accompany but discovered I actually like it best without. The sprinkling of sugar makes a nice crispy "crust" and the inside is moist and just a bit custard- like. I use a springform pan and find it ideal. We'll make this often - thank you! Read More
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Rating: 4 stars
09/02/2019
I made this yesterday! Yum! However I think I stirred it too much or I should have stirred in a little flour with the strawberries first as they sunk to the bottom of the cake. My fault. Anyway this cake is amazing! My family mentioned that the cake texture is so soft. Great cake with fresh strawberries! Yum! Read More
Rating: 5 stars
01/24/2021
I found this recipe perfect as is - light and moist, and not too sweet. So glad I came across this recipe. Thank you so much for a wonderful recipe. Read More