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


  • 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


  1. 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.


brenda4506 Says... 2011-06-27 00:03:00

Sounds so good, but what does WASC mean?

fanofcake Says... 2011-08-08 10:09:15

White Almond Sour Cream

Shake-n-Bake_Cakes Says... 2011-08-12 11:03:37

How muck milk do you add?? and what kind of strawberry flavoring do you use?? Like nesquik??

fanofcake Says... 2011-08-14 10:35:22

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 Says... 2012-01-12 08:11:40

I have a question, do you use nesquick?

sweetmaryshannon Says... 2012-02-08 08:13:38

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 Says... 2012-02-15 12:33:10

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 Says... 2012-03-25 14:30:54

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.

Login To Leave A Comment