roasted strawberry sour cream cake

roasted strawberry sour cream cake (makes one 8-inch square cake)


20 ounces strawberries,, sliced, hulled

1 tablespoon oil

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

1 cup and 1/2 cup all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/8 teaspoon ground cinnamon

6 ounces unsalted butter, room temperature

1 cup sugar

3 eggs

1 Tablespoon pure vanilla extract

2/3 cup sour cream, room temperature



In an oven-safe container, add the strawberries, oil, maple syrup, and balsamic vinegar and gently mix together. Bake for an hour in an oven heated to 350 degrees F. Remove from oven and drain, reserving the strawberries but keep also reserving the liquid for brushing on the cake, if desired, or using for other things like making dressing.

Prepare a square 8″x 8″ pan by greasing and lining with parchment paper, letting it overhang on two opposite sides for easy removal of cake. Set aside.

In a medium bowl, sift together the flour, baking powder, salt, and cinnamon, and stir with a whisk to disperse and combine all the ingredients well.

In another bowl, cream the butter with the sugar until light and fluffy. Add the eggs one at a time, blending well after each egg. Add the vanilla and continue to beat until well blended.

Alternate adding some of the flour mixture with some of the sour cream, beating well, but on low, after each addition until all the ingredients have been added. Scrape into prepared pan.

Place the strawberries haphazardly arranged evenly on top of the cake.

Bake at 350 degrees for roughly 50 minutes to an hour. Remove from wire rack and remove cake after 10 minutes by lifting from the two opposite sides of the parchment paper overhangs.

Brush top with a small amount of the reserved roasted strawberry mixture, if desired. Otherwise, let cool until warm or cool and slice into desired squares or rectangles. Can serve with whipped cream or vanilla ice cream too.

Why did I roast the strawberries? I felt they were lacking in flavor. If I had sweet, ripe strawberries, I would probably not take the time to roast them and instead just slightly macerate them in a little sugar, or just use them as is.

7 responses to “roasted strawberry sour cream cake”

  1. My grandma always used to make these kinds of cakes, with cherries or any other forest fruit, I loved them as a kid, and still do nowadays 😀

    Liked by 2 people

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