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.
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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
1 (10-ounce) package frozen sliced sweetened strawberries, thawed
1 tablespoon cornstarch
Land O Lakes® Heavy Whipping Cream, whipped, if desired
Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.
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.
Pour batter evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
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.
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.
Explore reviews fromour online community
I once made this recipe to take to a co-worker who was ill. When she got back to work, she told me her teenaged son had scarfed up the entire cake in an evening, then begged her to get the recipe from me. This is soooooo easy to make, and soooo good!
I found and baked this recipe today. I love cake and this one is awesome. It is moist with a fine crumb but firm enough to do anything with. I baked the single layer and used it for strawberry short cake. All I can say is YUMMMM!!!
Very moist cake- made it with freshly picked strawberries and everyone loved it! One tip, though- the cake tends to rise very high so make sure to use an 8" pan that has higher sides so you can still get the topping on.