Strawberry Cake with Sour Whipped Cream

Active: 30 mins, Total: 3 hrs, Yield: 8



9/14/20212 min read

Active: 30 mins, Total: 3 hrs, Yield: 8



  • 1 pound strawberries, hulled and quartered, plus more for serving

  • 1 ¼ cups sugar

  • 1 ½ sticks unsalted butter, at room temperature, plus more for greasing

  • 2 ⅓ cups all-purpose flour (plus more for dusting)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 3 egg yolks (large at room temperature)

  • 2 eggs (large at room temperature)

  • ¼ cup Strawberry Margarita Preserves

  • ⅓ cup sour cream

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon pure vanilla extract



  1. Make the cake In a medium bowl, mix the 1 pound of strawberries with ¼ cup of sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. In a food processor, pulse the macerated strawberries until finely chopped.

  2. Preheat the oven to 325°. Generously butter a 12-cup Bundt pan and dust with flour, tapping out the excess. In a medium bowl, whisk the 2 ⅓ cups of flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the remaining 1 cup of sugar at medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the egg yolks and eggs, one at a time, until just incorporated; scrape down the side of the bowl. At low speed, beat in the ¼ cup of Strawberry Margarita Preserves, sour cream, lemon juice, and vanilla. Beat in the dry ingredients until just combined, then beat in the chopped strawberries. Scrape the batter into the prepared Bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes. Line a large rimmed baking sheet with parchment paper. Invert the cake onto the cooling rack, then set the rack on the baking sheet.

  3. Meanwhile, make the toppings.  In a small saucepan, warm 1 cup of Strawberry Margarita Preserves, stirring until the jam is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the Strawberry Margarita Preserves over the top, letting it get absorbed before adding more. Let the cake cool completely.

  4. In a stand mixer fitted with the whisk, beat the heavy cream, sour cream, and a tad of sugar until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved Strawberry Margarita Preserves, and more fresh strawberries.

Make-Ahead: The cake can be prepared through Step 2 and loosely wrapped in foil. Store at room temperature overnight.

Strawberry Cake with Sour Whipped Cream