Strawberry Cream Cake

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.

Comments (8)


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.


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!


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?


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.