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Strawberry-Topped Sour Cream Snack Cake
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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

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.

  2. 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.

  3. STEP 3

    Pour batter evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. 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.

  5. STEP 5

    Spoon strawberry mixture onto cake, spreading evenly. Cover; refrigerate at least 2 hours or until chilled. Serve with whipped cream, if desired.

Tip #1

- When fresh strawberries are plentiful, arrange halved or sliced berries on cake before topping with cooked strawberry mixture.

Tip #2

- For a quick topping, use a 21-ounce can strawberry pie filling; spread on top of cake and refrigerate.

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