Sour Cream Vanilla Cake with Fresh Strawberry Frosting

Ingredients

• 1 cup unsalted butter (Softened; divided between cake and frosting)
• 1.5 cup granulated sugar (For the cake)
• 3 large eggs (At room temperature)
• 1 cup sour cream (Full-fat, preferably at room temperature)
• 2 tsp vanilla extract
• 2 cup all-purpose flour (Measured by spooning into cups and leveling)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine salt (For the cake)
• 1 cup frozen strawberries (Thaw completely, then drain excess liquid; frozen berries are recommended for the most intense flavor and color)
• 4 cup powdered sugar (For the frosting; sift if lumpy)
• 1 tsp vanilla extract (For the frosting)
• 0.25 tsp fine salt (For the frosting)

Steps

1. 1

   Thaw the frozen strawberries completely. Drain away excess liquid and finely mash or puree the berries; set them aside. Using frozen strawberries rather than fresh is recommended because they provide more concentrated strawberry flavor and color.

2. 2

   Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line it with parchment, leaving a little overhang for lifting the cake out after baking.

3. 3

   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.

4. 4

   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, about 3 to 4 minutes.

5. 5

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.

6. 6

   Add the dry ingredients in portions, alternating with the sour cream. Mix on low speed just until the batter is smooth; do not overmix.

7. 7

   Transfer the batter to the prepared pan and spread it into an even layer, especially into the corners. Bake for about 30 to 35 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. 8

   Place the pan on a wire rack and let the cake cool completely before frosting. Frosting a warm cake will cause the buttercream to melt.

9. 9

   Beat the softened butter in a clean bowl until smooth and creamy. Add the powdered sugar gradually, mixing on low speed at first to prevent a cloud of sugar, then increase the speed and beat until fluffy.

10. 10

    Add the drained mashed strawberries, vanilla extract, and salt to the frosting. Beat until the frosting is smooth and evenly pink. If it seems too soft, chill it briefly; if it seems too thick, mix in a very small amount of strawberry liquid.

11. 11

    Spread the strawberry frosting evenly over the completely cooled cake. Slice into squares and serve.

Notes

The post states that sheet-pan, 9-by-13-inch, and layer-cake versions exist, but it does not provide their measurements. The quantities here are an estimated 9-by-13-inch version and should be treated as approximate rather than the creator's definitive formula. Store covered in the refrigerator if not serving the same day; let it soften briefly at room temperature before serving.

Nutrition per serving

• dessert
• cake
• sheet cake
• American
• baked
• strawberry
• vegetarian