Cake Central › Recipes › Strawberry Cream Cake

Strawberry Cream Cake

DizneeGirl
By: DizneeGirl
Posted 6/7/11 • Last updated 6/7/11 • 450 views • 9 comments

Posted by DizneeGirl

My strawberry version of the WASC! Soooo yummy! Nice, dense that holds up well with fondant and decorating.

Ingredients

  • 1 box white cake mix 1 c. flour 1 c. sugar dash of salt 1 3-ounce box strawberry cream pudding mix 1 c. sour cream 1 c. strawberry flavored syrup (that you would use to flavor milk) 3 eggs

Instructions

Stir all dry ingredients together Add liquids and mix for approximately 2 minutes Pour into prepared pans and bake as usual! Yields approximately 7 cups of batter.

Comments (9)

brenda4506 6/27/11 at 12:03am
Sounds so good, but what does WASC mean?
fanofcake 8/8/11 at 10:09am
White Almond Sour Cream
Shake-n-Bake_Cakes 8/12/11 at 11:03am
How muck milk do you add?? and what kind of strawberry flavoring do you use?? Like nesquik??
fanofcake 8/14/11 at 10:35am
You don't add milk. The syrup and the sour cream are all you need. You could do half milk and half syrup if you wanted.
conchita 1/12/12 at 7:11am
I have a question, do you use nesquick?
sweetmaryshannon 2/8/12 at 7:13am
Just made this for the first time and the cakes turned out great! Thanks SO MUCH Diznee girl! I made one change after I tasted the batter. The strawberry syrup did a great job adding flavor and necessary liquid, (and pretty color too, for my teen's pink and black paris cake) however, strawberry flavor seemed a little artificial and flat. SO 1 TBSP of lime juice went in. This added tartness, and gave the strawberry flavor a "fresh" lift and did not add obvious citrus flavor. Since I haven't made this cake before, I don't know if the extra acidity affected the volume/rise of the batter. BUT, cake is wonderfully moist, rose evenly, and has nice crumb...Thanks, again!
TortaCakes 2/15/12 at 11:33am
Tried this recipe today and cake completely sunk in the middle. Prepared like every other WASC and used nail in center to even baking. Any suggestions?
srite31 3/25/12 at 2:30pm
Since this cake has sour cream in it, will it need to be refrigerated after decorating? My experience with fondant being refrigerated leaves the fondant with to much moisture. I wanted to make this cake for a baby shower with the strawberry cream cheese icing and filling but wasn't sure about refrigeration. Due to time restraints I have to decorate the cake the day before the shower.
Queento2 1/18/13 at 9:16am
i don't know what the cake will taste like yet, but the batter tastes AMAZING!!! But, I did notice though, that the batter was VERY thick. I added like a tbsp of milk just to make myself feel better. i can't wait to taste it. i just put the second 10 inch round in the oven. Thanks for sharing!!
Cake Central › Recipes › Strawberry Cream Cake