Strawberries and Cream Cake – Hiland Dairy

Strawberries and Cream Cake

Strawberries and Cream Cake is an incredibly soft cake made with Hiland Dairy Sour Cream to make it extra moist and delicious! Filled with a sweet vanilla flavor and fresh strawberries throughout.

Recipe provided by Lolo’s Home Kitchen.

Print Recipe
  • Prep Time
    30 Minutes

  • Cook Time
    40 Minutes

  • Servings



  • 2 ¼ cups all-purpose flour + ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks Hiland Dairy Butter (1 cup), room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup HIland Dairy Sour Cream (8 oz container)
  • 1 lb package strawberries, largely diced

Cream Cheese Frosting:

  • 1 stick Hiland Dairy Butter (½ cup), room temperature
  • 1 block Hiland Dairy Cream Cheese (8 oz), room temperature
  • 3 ½ cups powdered sugar
  • 1-2 Tablespoons Hiland Dairy Heavy Cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt


  • Preheat the oven to 350 degrees. For a 3 layer cake, spray each cake pan with nonstick spray, place a parchment paper round on the bottom, spray with more non stick spray and then sprinkle flour over. Move flour around to coat the pan. Set pans aside.
  • In a medium size bowl, whisk together the 2 ¼ cups flour, baking soda, and salt. Set aside.
  • In a stand mixer, add the butter and sugar. Mix on medium high speed for 2-3 minutes until mixture is light and fluffy.
  • Scrape the sides of the bowl, then add one egg at a time, mixing briefly after each addition. Add the vanilla with the last egg and mix again. Scrape the sides of the bowl.
  • Alternate the flour mixture and the sour cream, adding a little of each at a time and mixing on low speed after each addition. Careful not to overmix.
  • Add the diced strawberries to a medium bowl and sprinkle ¼ cup flour over top and mix to coat the strawberries.
  • Add the strawberries to the batter and using a spatula or wooden spoon, fold the strawberries in.
  • Divide dough evenly among the 3 pans. Bake for 35-40 minutes. Every oven is different so watch carefully towards the end. A toothpick inserted into the middle should come out clean.
  • Remove the cakes from the oven and let cool in the pans for about 20 minutes. Then flip cakes out onto a cooling rack or parchment paper.
  • Cream Cheese Frosting: In a stand mixer, mix the butter and cream cheese together on medium high speed until smooth.
  • Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the salt, vanilla, and heavy cream and mix again until smooth.
  • Once cakes are cooled, assemble and frost the cakes. Enjoy!

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