Strawberry Drizzle Cakes

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 10


1½ cups all-purpose flour

2 teaspoons baking powder

½ cup sour cream

¼ cup cream cheese

1 egg, lightly beaten

½ cup butter, melted

1 cup diced fresh strawberries

½ cup sugar

For the Drizzle:

3-5 tablespoons milk

2 tablespoons butter, melted

1 cup powdered sugar

½ tsp vanilla extract


1. Preheat the oven to 375/190C

2. Grease a brownie/bar pan and set aside. (If you do not have a brownie pan, a muffin pan can be used in it’s place).

3. In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted.

4. In a food processor, mix all of the ingredients (except the strawberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter.

5. Remove the blade from the food processor and fold in the strawberries.

6. Using a ice cream scoop, fill the sections equally (with one scoop in each section).

7. Bake Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned.

8. Let cool in the pan for 5 minutes before transferring to a wire rack.

9. For the Drizzle:

10. In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract.

11. Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.

12. Once the cakes have cooled ten minutes, drizzle with the glaze and serve.