Jammy Strawberry Sour Cream Cake
This easy strawberry sour cream cake features a tender, buttery crumb and a lush, jammy berry swirl. Topped with a crisp sugar crust, it is the perfect coffee cake for breakfast or dessert.
Equipment
- Blender
- Small saucepan
- 9-inch Springform Pan
- Large Mixing Bowl
Ingredients
For the Strawberry Purée:
- 8 oz strawberries
- 3 tbsp strawberry jam
- 2 tsp cornstarch
- 2 tsp vanilla extract
For the Cake:
- Vegetable oil, for pan
- 3/4 cup sugar
- 2 cups plus 2 tablespoons flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 12 tbsp (1½ sticks) cold butter, cut into ½-inch cubes
- 1 cup sour cream
- 1 large egg
- 1 tbsp vanilla extract
For the Crumble Topping:
- 2 tsp Demerara or turbinado sugar
Instructions
Prep the strawberry purée, then thicken it
- In a blender, combine the strawberries and strawberry jam until smooth and glossy, scraping down the sides to ensure no hidden chunks remain.
- In a small bowl, stir the cornstarch with 2 teaspoons of vanilla extract into a smooth paste. Add this mixture to the blender and purée again until fully blended.
- Pour the purée into a small saucepan and simmer over medium heat for 2-3 minutes, stirring constantly. Cook until the mixture darkens slightly, smells intensely of strawberry, and thickens enough to coat a spoon.
Mix the dry base with the biscuit method
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with vegetable oil and set it aside.
- In a large bowl, whisk together the sugar, flour, baking powder, and baking soda until evenly combined.
- Add the cold butter cubes. Rub the butter into the flour mixture by hand until you achieve big, coarse crumbs that look like a shaggy streusel.
- Scoop out ½ cup of these crumbs and set them aside for the topping.
Bring the batter together, then layer
- To the remaining mixture in the large bowl, add the sour cream, egg, and 1 tablespoon of vanilla extract. Mix just until the flour disappears and the batter becomes thick and sticky.
- Drop slightly more than half of the batter into the prepared pan in dollops. Use a damp spoon or fingers to press it across the bottom and about 1 inch up the sides to create a rustic base.
- Spread the thickened strawberry purée over the base in an even layer, ensuring a rim of dough remains exposed around the edge to prevent burning or sticking.
- Dollop the remaining batter over the fruit layer, covering it as best as possible without overworking the sticky dough.
Top and bake
- In a medium bowl, mix the reserved ½ cup crumbs with the Demerara sugar, then sprinkle the mixture evenly over the top of the cake.
- Bake for about 45 minutes, or until the top is lightly golden and the center feels set. Cool completely before serving to allow the jammy ribbon to set properly.
Notes
Thickening Tip: Simmering the puree activates the cornstarch, preventing the fruit layer from weeping and making the bottom of the cake soggy.
Texture Secret: Use cold butter and rub it in to create coarse crumbs; this 'biscuit method' ensures a lighter, flakier texture compared to standard creaming.
Flavor Variation: Rub lemon zest into the sugar before mixing to add a bright, citrusy aroma that complements the strawberries.
Storage: Store covered at room temperature for 1 day, or refrigerate for up to 4 days. If refrigerated, let slices sit at room temperature briefly before eating to restore softness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 65mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 550IUVitamin C: 15mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!