Strawberry Sour Cream Cake
Finally!! The strawberry season is open! There are a few strawberry fields in the region, where we go pick as much as we wish.
Then we have our first Strawberry Sour Cream Cake.
Easy to prepare and really delicious. The right cake when its warm outside.
For this cake we use “Schmand”. A typical Bavarian sour cream with a fat rate of at least 20%.
If you can’t get any “Schmand”, use half Creme fraiche and half Sour cream.
- 300 g fresh strawberries
- 125 g softened butter
- 100 g sugar
- a pinch of salt
- 2 eggs
- 175 g flour
- ½ tsp baking powder
- 3 tbsp milk
- 400 g "Schmand" (Sour cream with 20% fat)
- OR half Creme fraiche and half Sour cream
- 1 egg
- 75 g sugar
- 1 tbsp corn starch
Prepare a spring form with 26 cm diameter. (grease and flour)
Preheat the oven at 180° C.
Remove stem of strawberries and cut in half.
For the dough: Mix softened butter, sugar and salt until creamy.
Add eggs one by one. Mix inbetween.
Mix-in flour, baking powder and milk.
Spread the dough evenly in the spring form. (No baking.)
For the Sour Cream layer, mix all ingridients together.
Pour Sour cream mix directly over the dough.
Spread strawberries on the sour cream layer.
Bake for about 40 – 45 minutes.
Taste best chilled.
This cake should be eaten at the soonest, because strawberries don’t look nice after 1 or 2 days.
Maggi & Family
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