Strawberry-Topped Sour Cream Snack Cake
This makes an easy way to enjoy the flavors of strawberry shortcake year-round. Use the moist sour cream white cake base with other favorite fruit toppings.
20 min.prep time
1 cup sugar
3 egg whites
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 (10-ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch
Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until well mixed. Stir in sour cream and vanilla. Reduce speed to low; add flour, baking powder, salt and milk. Beat just until combined.
Pour batter evenly into greased and floured 8-inch square baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, combine strawberries and cornstarch in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture boils and thickens (4 to 5 minutes). Cool 15 minutes.
Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate until chilled (at least 2 hours). Serve with whipped cream, if desired.
When fresh strawberries are plentiful, arrange halved or sliced berries on cake before topping with cooked strawberry mixture.
For a quick topping, use a 21-ounce can strawberry pie filling; spread on top of cake and refrigerate..