Strawberry Sour Cream Cake

Now, this is certainly going to be our summer staple. I am very happy with how this recipe turned out and really glad I tried it. It is, once again, a mildly adapted recipe from this book.strawberry sour cream cake

 

For the base you need

  • 100 g melted butter,
  • 200 g crushed biscuits (whatever you would use for a cheesecake),
  • some vanilla extract.

Mix the ingredients and press into a 20×30 cm baking tin lined with baking paper. Put it to the fridge for 30 minutes. You could also use your favourite cheesecake base or base mix 🙂

Preheat your oven for 150°C. Cut up about 300 g of strawberries or any other berries or fruit of your choice.

For the sour cream filling, mix the following ingredients until well combined:

  • 2 eggs,
  • 90 g caster sugar,
  • 600 g sour cream.

Part of the sour cream can be substituted by quark or perhaps ricotta or some other light cream cheese. I used 150 g of quark and next time I am going to use even more. Quark is super good for you and we love the taste 🙂

Place the fruit on the base and spread the cream filling on the top. Bake it for at least 30 minutes until it´s set. Refrigerate for a couple of hours, preferably overnight before serving. Enjoy this refreshing fruity treat! 🙂

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8 thoughts on “Strawberry Sour Cream Cake

    • Yes, and you can put in as much fruit as you want! However, if replacing the sour cream, replace only up to 1/2 of it, meaning you should use at least 300 g of sour cream.

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