Simple Strawberry Sweet Cake with Sour Cream Glaze

Maggie May Schill


Strawberries are still in season here in Florida. There is just something very summery about a simply constructed fruit flavored sweet cake this time of year. t is simply, sweet, quick and easy to make and refreshing after a long day with this unGodly heat!

There is something very comforting in my opinion about a food that is as unpretentious as a sweet cake. I love French cooking methods, but with a sweet cake there are no double boilers, or creme glazes, or flavor profiles to develop! Heck, you don't even need a stand or hand mixer for this one... just a fork and a little elbow grease.


★★★★★ 3 votes

5 Min
40 Min



  • 1 1/2 c
    all purpose flour
  • 1 3/4 tsp
    baking powder
  • 2 large
  • 1/2 c
    salted butter, softened
  • 3/4 c
    white sugar
  • 1/2 c
  • 2 tsp
    pure vanilla extract
  • 1/2 c
    strawberry syrup

  • 1 1/2 c
    sour cream
  • 1/2 c
    salted butter, softened
  • 1 tsp
    pure vanilla extract
  • 2 c
    powdered sugar
  • 1 tsp
    lemon juice

How to Make Simple Strawberry Sweet Cake with Sour Cream Glaze


  1. For Simple Strawberry Sweet Cake:

    Preheat oven to 350'F
    Grease and flour one 9 inch round cake pan.
  2. In a medium bowl, cream together butter with sugar with a fork.
  3. Slowly beat eggs into butter mixture, one at a time.
  4. Stir vanilla into butter/ egg mixture and beat until completely incorporated.
  5. In a small bowl combine flour and baking powder.
  6. Slowly add flour mixture to egg/butter mixture. Add it in halves, completely incorporating before adding the rest of the flour.
  7. Stir in milk until batter is completely smooth.

    Side note: Do not over mix the batter. It will become tough when it bakes. You want cake, not a giant biscuit!
  8. Add strawberry syrup and mix until batter is just pink. Be sure your strawberry syrup is not hot when you add it to the batter! You don't want cooked eggs in the mixing bowl.

    Side note: Strawberries are in season right now. I suggest making your own strawberry syrup by reducing whole strawberries with sugar and straining out the solids. But if whole strawberries are not available bottled syrups can work as well.
  9. Pour batter out into baking pan.
  10. Bake on the center wrack for 30-40 minutes, or until the center has set. You can test by inserting a tooth pick in the center. If it comes out clean the cake is done.
    Cool cake on a wire wrack
  11. For Sour Cream Glaze:

    Simply just beat sour cream, powdered sugar, softened butter, lemon juice and vanilla extract together until completely incorporated.
    Refrigerate sour cream glaze while cake is cooling.
  12. Once cake has cooled completely, turn cake out of cake pan and onto a cake dish. Smother cake with sour cream glaze.

    Chill before serving.

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