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


    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... 27 Jun 2011 , 12:03am

Sounds so good, but what does WASC mean?

fanofcake Says... 8 Aug 2011 , 10:09am

White Almond Sour Cream

Shake-n-Bake_Cakes Says... 12 Aug 2011 , 11:03am

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

fanofcake Says... 14 Aug 2011 , 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 Says... 12 Jan 2012 , 8:11am

I have a question, do you use nesquick?

sweetmaryshannon Says... 8 Feb 2012 , 8:13am

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 Says... 15 Feb 2012 , 12:33pm

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... 25 Mar 2012 , 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.

Login To Leave A Comment