Strawberry-Sour Cream Cake
- Strawberry-Sour Cream Cake
Makes: 16 servings
3 cups Original Bisquick® mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
3. In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator..
High Altitude (3500-6500 ft): No change.
Make sure you pick up enough sour cream for this recipe. You'll need 2 1/2 cups total, so an 8-ounce container and a 16-ounce container will do it.
Which type of brown sugar—light or dark—is best in the mouthwatering topping? Both work well. Use dark brown sugar for a darker color and deeper, richer sweetness.
Gifts in jars, homemade mixes & recipes for & using Bisquick!