I know…. Strawberry cakes are usually a summer dessert but when I saw these beautiful gargantuan California strawberries the other day at Costco, I had to have them. Honestly, I had no idea what I might make at the time but I knew they were just too pretty to pass up. They found a home in my Strawberry Cream Cake recipe! So glad I bought them. This cake is to die for!
Strawberry Cream Cake
1 cup butter, softened
2 cups sugar
4 tablespoons lemon juice , divided
zest of 1 lemon
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 1/2 cups fresh strawberries, diced small
1 cup powdered sugar
Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan.
Dice your strawberries into small pieces. Two big and they will sink to the bottom.
Stir together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 tablespoons of lemon juice.
Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated. Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
Pour the batter into a tube pan and reduce oven temperature to 325 degrees. Bake for 60 minutes, or until toothpick comes out clean.
Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
Once cake has completely cooled, mix together powdered sugar and 2 tablespoons of lemon juice. Feel free to swap the lemon juice in the glaze with milk. Drizzle glaze on top of cake with a spoon. Top with strawberries. Serve with a whipped cream topping.
Make sure to grease and flour your pan! This prevents sticking and helps for an easier release.
Before folding in the strawberries, mix with 1/4 cup flour. This keeps them from sinking to the bottom.
Make sure you let cake cool in the pan for 20-30 minutes before releasing onto baking rack. If you try to release too soon, the cake might stick.
The cake should be completely cooled prior to topping with glaze. If it's still warm, your glaze could melt!
Store covered in the refrigerator.