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.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Cake
1/3 cup Land O Lakes® Butter, softened
1 cup sugar
3 large Land O Lakes® Eggs (whites only)
1/4 cup sour cream
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Land O Lakes® Half & Half
Topping
1 (10-ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch
Land O Lakes® Heavy Whipping Cream, whipped, if desired
STEP 1
Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.
STEP 2
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg whites; continue beating until well mixed. Stir in sour cream and vanilla. Add flour, baking powder, salt and half & half; beat at low speed just until combined.
STEP 3
Pour batter evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 4
Combine strawberries and cornstarch in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture boils and thickens. Cool 15 minutes.
STEP 5
Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate at least 2 hours or until chilled. 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.