Eat till it hurts

Sour Cream Strawberry Bundt Cake

Have you tried my banana Bundt cake? This cake is very similar and I thought would be perfect to share right before Valentine’s Day!

The sour cream gives the right amount of moisture and the jam gives it the perfect hint of strawberry! Feel free to add red food coloring to make this cake more pink!

Let’s get started!


    2 Cups Sugar
    3 Cups All-Purpose Flour
    1 tsp vanilla 
    1 tsp Baking Soda
    1/2 tsp Salt
    4 tbsp sour cream 
    1/4 cup strawberry jam
    1 Cup Vegetable oil
    3 Eggs lightly beaten
    1/4 cup chopped fresh strawberries (optional)

Strawberry Glaze

  • 2 cups powdered sugar
  • 1/2 cup strawberry jam
  • 2 tbsp milk (add 1 tsp at a time if too thick)


  1. Preheat oven to 350 F and grease a bundt pan.
  2. In a separate bowl, mix the flour together with the salt and baking soda. Set aside.
  3. In a mixing bowl add the oil, eggs, sugar, sour cream, jam and mix well, then add a little at a time, the flour mixture, stirring so it is combined well.
  4. Transfer the batter to a Bundt pan and bake for 40 – 45 minutes or until toothpick comes out clean.
  5. Allow to cool for 5-10 minutes then turn out on to a cake plate or cooling rack.
  6. Make your glaze and drizzle on the cake once cooled!

Eat Till It Hurts Friends!

3 thoughts on “Sour Cream Strawberry Bundt Cake”

  1. Hey, about the strawberry Bundt cake, I’m marking it tonight for a girls weekend starting Friday . Do i need to refrigerate it ? Should i do the glaze tonight or wait till Friday? TY! Love from NC


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