Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.

The strawberries in the grocery stores smelled amazing last week. We picked some up and ate a lot fresh, but I can never resist baking with strawberries.

This easy bundt cake is a Sour Cream Strawberry Cake that uses fresh strawberries, but frozen would work when you’re in a pinch. Isn’t it so pretty? Perfect for Valentine’s Day, baby showers or summer picnics.

overhead shot of a strawberry glazed cake

Why you’ll love this cake:

Ultra moist sour cream cake with whole milk, 4 eggs and butter for the ultimate in flavor and texture.
Uses fresh or frozen strawberries for versatility.
See our recipe variations to use different fruits.
A simple glaze with an intense pop of flavor from strawberry Jello powder.
A great make ahead dessert.

Baking with Strawberries

Strawberries can be difficult to work with because they add so much moisture to cakes, cupcakes, muffins and more. Some recipes call for making a strawberry puree, just like our homemade strawberry cake. Making a strawberry puree and reducing it over medium heat by half helps to remove some of the moisture without taking away strawberry flavor.

This cake though, uses diced strawberries. That means you’ll have small chunks, although as you mix they will blend in slightly.

While fresh strawberries give the cake a pinker hue, they tend to turn to mush while baking. Frozen strawberries don’t give the cake as much color but hold together better during the baking process. Both options are great, it just depends on the reader’s preference.

a slice of strawberry bundt cake on a plate

How to Grease a Bundt Cake Pan

If you don’t want your bundt cake to stick, it’s important to grease it properly before adding the batter to the pan. There are three things that we’ve found work for giving you a cake that releases perfectly, every time.

Cake Release. This is easy to mix up and is our favorite thing to use to grease a pan. It stores for months in the fridge, so you can have it ready for bundt cake pans and regular round cake pans, too.
Baker’s Joy. If you don’t want to make cake release from scratch, try this spray. It has flour in it so the cakes come out cleanly.
Shortening + Flour. Grease a pan with shortening, making sure to get in all of the crevices of an intricate cake pan. Then dust the pan with flour. Shortening is the key here, not butter or cooking spray.

collage of how to make fresh strawberry bundt cake

How to Make Sour Cream Strawberry Cake

Prepare. Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker’s Joy spray or cake release. Preheat your oven to 350ºF.
Mix wet ingredients. In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes. Add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
Mix dry ingredients. Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
Fold in strawberries. Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
Bake. Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.

a slice of sour cream strawberry cake on a spatula

Recipe Variations

Replace strawberries for raspberries. You can also try peaches or blueberries.
If you would like to give the cake a pinker hue, you can add a small amount of pink food coloring to the batter.
You can omit the milk in the glaze and add one 8 oz block of softened cream cheese if you would like to make a thicker strawberry frosting instead.

Sour Cream Strawberry Cake

4.23 from 9 votes

Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.

Servings 12

Prep Time 15

Cook Time 45

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Ingredients

For the cake:

1 ½ cups granulated sugar
½ cup salted butter partially melted
4 large eggs
1 teaspoon vanilla extract
¼ cup whole milk
½ cup sour cream
3 cups all-purpose flour spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups diced strawberries fresh or frozen

For the glaze:

2 cups powdered sugar
1-2 tablespoons whole milk
¼ teaspoon pink food coloring gel
1 ¼ tablespoons strawberry Jell-O powder

Instructions

Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
Allow the cake to cool while you prepare the strawberry glaze.
In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
Turn the cake out onto cake plate. Then drizzle the glaze over the top.
Store at room temperature in an airtight container until serving.

Notes

If you would like to give the cake a pinker hue, you can add a small amount of pink food coloring to the batter.
While fresh strawberries give the cake a pinker hue, they tend to turn to mush while baking. Frozen strawberries don’t give the cake as much color but hold together better during the baking process. Both options are great, it just depends on the reader’s preference.
You can omit the milk in the glaze and add one 8 oz block of cream cheese if you would like to make a strawberry frosting instead.
This cake will last for 5 days on the counter in an airtight container.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**