Sour cream cake with strawberries

Name: Sour cream cake with strawberries
Total time: 1 h 30 min
Yield: 6-8
Ingredients: flour - 380 g, plus a little more for rolling out the dough; salt - on the tip of a knife; soda - 1/4 tsp; butter - 100 g; thick sour cream - 120 g; egg - 1 pc.; sugar - 100 g; cream (35%) - 200 ml; white chocolate - 200 g; strawberries - 400 g; 1 egg; lemon - 1/2 pc.; powdered sugar - 175 g

Cookinero 5 November 2022

Sour cream cake with strawberries is simple only at first sight. In fact, after tasting the dessert, you will appreciate the complex play of textures (delicate cream plus crispy crust) and flavors (berries, cream, white chocolate and sour cream). And this is the case when a real confectionery masterpiece is obtained from uncomplicated ingredients! We prepared sour cream cake with strawberries for relatives and friends. We proudly served them to friends and colleagues. We ate it ourselves and will do it again and again. Therefore, we strongly advise you to cook sour cream cake with strawberries!

How to cook Sour cream cake with strawberries

Step 1

Prepare the dough for sour cream cake with strawberries. To do this, first sift the flour through a fine sieve along with salt and soda. Cut the butter into cubes and leave for 30 minutes at room temperature.

Step 2

Beat well-chilled sour cream with an egg. Beat the butter with a mixer with sugar until a fluffy mass of a homogeneous consistency is obtained. Combine with egg-sour cream mixture.

Step 3

Without stopping beating with a mixer at low speed, pour the flour mixture into the resulting mass and quickly, literally in 1-2 minutes, knead the dough for sour cream cake with strawberries.

Step 4

Divide the dough into two equal parts. Shape them into two balls, wrap each in cling film and refrigerate for 30 minutes. Thanks to this, the dough for sour cream cake will be easier to roll out.

Step 5

Get the balls of dough out of the refrigerator. Roll each into a layer 7-8 mm thick. Transfer to trays lined with baking paper. Bake in the oven for 10-12 minutes at 180°C. Let the crusts cool.

Step 6

Prepare cream for sour cream cake. Heat the cream in a saucepan without boiling. Remove from heat and immediately stir in white chocolate, cut into small cubes. Stir until the chocolate has completely melted. Let cool.

Step 7

For the glaze, remove the zest from the lemon and squeeze out the juice. Mix them with powdered sugar. If the glaze is too thick, dilute it with 1-1.5 tsp. drinking water. Remember that the icing should not be very runny.

Step 8

Cut strawberries into slices. Put one layer of sour cream cake on a plate and brush with buttercream. Cover with second layer. Lubricate with a thin layer of cream. Pour the lemon icing over the top layer of the sour cream cake and immediately top with the strawberries. Lightly press the berries into the glaze. Place the cake in the refrigerator for at least 30 minutes.

Sour cream cake with strawberries - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fruit instead of strawberries?

Absolutely! Raspberries, blueberries, or sliced peaches would be delicious alternatives. Consider the moisture content of the fruit; if using frozen fruit, thaw and drain it well before adding it to the cake.

How long can I store this sour cream cake with strawberries, and how should I store it?

This cake is best stored in the refrigerator due to the fresh fruit and cream. It will keep for up to 2-3 days. Cover it loosely to prevent it from drying out.

Can I freeze this cake?

Freezing is not recommended due to the fresh strawberries and cream, which can change texture upon thawing. The baked crusts can be frozen separately before assembly though; wrap them tightly in plastic wrap and then in foil.

Is there a substitute for sour cream that I can use?

While sour cream gives the cake its distinctive texture and flavor, you could try using plain Greek yogurt as a substitute. It will add a similar tang and moisture.

What can I do if my lemon glaze is too thick?

If your glaze is too thick, add a few drops of water or lemon juice at a time until you reach the desired consistency. Stir well after each addition. The glaze should be pourable but not too runny.

How do I prevent the cake layers from becoming soggy?

Make sure the baked layers are completely cooled before assembling the cake. Applying a very thin layer of melted white chocolate or a simple syrup to the crusts can help create a moisture barrier and prevent sogginess from the cream.

Can I use pre-made pie crust to make this recipe faster?

While you could, the texture will be different from the homemade sour cream dough which is more tender. If you are short on time, make sure that the pre-made pie crust is a flavor that would pair well with strawberries and sour cream.

What kind of chocolate is best to use for the cream filling?

White chocolate is preferred for this recipe. Good quality white chocolate, such as bars specifically marked for baking, gives the best flavor and melts smoothly compared to some cheaper brands of white chocolate chips.

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