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Strawberry Sour Cream Cake

Source: Gatherings & Celebrations
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 8 servings
For the Cake:
1 2/3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cardamom
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 large egg yolks
1 cup sour cream
For the Filling:
1 cup heavy cream
1/2 cup ricotta cheese
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 pints strawberries
2 to 4 tablespoons granulated sugar
Strawberry Sour Cream Cake Recipe at
TO MAKE THE CAKE: Preheat the oven to 350 degrees F. Brush a 9-inch springform pan with butter or oil.

Sift the flour, baking powder, baking soda, cardamom and salt together in a bowl and set aside. In a standing electric mixer or with a hand-held beater, cream the butter and sugar together at medium speed until light and fluffy. One at a time, add the whole eggs, then the yolks, beating thoroughly after each addition. Alternate mixing in the dry ingredients with the sour cream, a third at a time. Pour the batter into the prepared cake pan. Bake for 45 minutes or until the cake is lightly browned and pulls away from the sides of the pan. It should be slightly springy to the touch. Cool on a rack for 5 minutes, remove the sides of the springform, and cool completely on the rack.

While the cake is baking, make the filling: By hand or in a standing electric mixer, whip the cream and ricotta cheese to the consistency of stiffly-whipped cream. It is very important to have the filling the right consistency. Sift and fold in the confectioners' sugar and the vanilla. Chill until ready to use. Set aside 1 to 3 nice-looking strawberries for garnishing the top of the cake. Stem and slice the remaining strawberries into thirds or halves, depending on their size. Place them in a bowl, sprinkle with the granulated sugar, and set aside to macerate.

TO ASSEMBLE THE CAKE: Using a serrated knife, cut the cake horizontally into 2 layers. Lay the layers, cut side up on a clean work surface. Drizzle any collected strawberry juice over both cake layers. Spread a third of the cream filling on the bottom layer, arrange strawberry slices over the cream, then cover with another third of the cream. Cover with the other layer of cake. Spread the remaining cream evenly over the top and place the garnishing strawberries in the center of the cake. Transfer the cake to a platter and chill until ready to serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sour Cream Cakes
 Strawberry Desserts
 Strawberry Cakes
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 543
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 56g
Sodium: 232mg
% Cal. from Fat: 55%
Cholesterol: 196mg
Protein: 8g
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Sarah, CA Reviewed: 01/11/2010
Strawberry Cake With a Chai Spice Twist
The generous quantity of cardamom in this cake gives it a pronounced, exotic flavor. For a more subtle taste I'd go lighter on the spice -- 1/2 tsp 1 tsp would be plenty, or drop the cardamom altogether and substitute 1 tsp of vanilla. Also, the cream-ricotta mixture never held a stiff texture for me. It went right from soft whip to butter. If I were making this again, I would leave out the ricotta and make a simple, not-too-sweet whipped cream instead.
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