I have been making my Blueberry Sour Cream Cake for awhile now which prompted me to try pretty much the same recipe but using fresh strawberries instead! Am I glad I did! Of course, I used the Demarle Non-stick bakeware to make it perfect – particularly the lovely Sunflower Mold.
It came out flawless as you can see in the photo. It was moist and truly flavorful. Most of all this cake is low-fat – yes, you won’t find an inordinate amount of butter here – barely 1/4 cup of light olive oil and just relying on the yogurt (or light sour cream) and the berries themselves to give the cake it’s lovely texture and moisture, too! Most of all the lovely strawberries add an extra dose of freshness and extra yumminess to this cake. Enjoy!!!
2 cups flour plus 2 Tablespoons extra (separated)
2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups sugar*
1 cup / 8 oz Yogurt or Sour Cream
1/4 cup olive oil (light or the fruity version)
1 teaspoon Vanilla Extract
Juice of 1 Lemon or about 3 Tablespoons
Grated zest of 1 Lemon
1 1/2 cups fresh chopped strawberries
*The sweetness with this amount of sugar is just fine but feel free to lessen and adjust it to your taste should you wish, too.
Preheat oven to 350F/180C. Grease your bundt pan with butter and a little dusting of flour or use a nonstick baking spray. I use my Demarle nonstick Flexipan so there’s no need for any spray or grease.
In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
Beat or whisk the eggs until combined. If you’re using a mixer, increase the speed to medium and then slowly add the sugar until the mixture has become smooth about 3 minutes or so. Use a tablespoon to slowly add the sugar.
Once the mixture is smooth, stop the mixer and add the rest of the ingredients – sour cream, oil, lemon juice, lemon zest and vanilla – and beat or whisk just until well blended.
Turn the speed to low again and then slowly add the flour mixture just mixing until the dry ingredients have become moist.
Toss the chopped strawberries in the 2 Tablespoons flour until coated. Stop the mixer and then gently fold in the strawberries.
Transfer to the prepared bundt pan and bake for about 40-45 minutes or until a tester comes out clean.
Let it cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. You can also opt to let it cool fully in the bundt pan to ensure that the cake removes easily and no portion remains on the pan. Remember that the cake doesn’t have much fat so it’s a little denser (but not heavy) than your usual cake.
In a Demarle pan, I only have to wait for about 10-15 minutes or just until cake is cool enough to handle and then I turn it over. Easy.
Sprinkle with confectioner’s sugar if you like or make a lemon glaze to drizzle on top instead. It’s already great on its own so these are totally optional.
If you wish to print the recipe there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy and convenient printing.
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