Strawberry Vanilla Sour Cream Cake (Gluten-Free Cake Mix Recipe)

There’s something about a simple strawberry cake that just works—especially when it’s soft, lightly sweet, and easy enough to make without overthinking it. This Strawberry Vanilla Sour Cream Cake is exactly that kind of recipe.

I developed this Strawberry Vanilla Sour Cream Cake using Pamela’s Gluten-Free Classic Vanilla Cake Mix as a base, then built in flavor and texture with sour cream, real vanilla, a touch of cardamom, and fresh strawberries.

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If you’ve baked gluten-free before, you know how important moisture and structure are—something I break down in this Gluten-Free Baking Guide: 10 Expert Tips for Perfect Results Every Time.

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As it bakes, the strawberries soften and settle into the crumb, creating pockets of jammy flavor throughout rather than sitting just on top. The result is a cake that’s tender, balanced, and never dry.

To finish, a light vanilla–lemon glaze is drizzled over the top, adding just enough brightness to bring everything together.

Serve it as-is, dress it up with fresh strawberries, or go all in with a scoop of vanilla ice cream—this is one of those recipes that adapts to the moment.

Why You’ll Love This Recipe

• Moist, tender crumb (thanks to sour cream)
• Easy, reliable base using cake mix
• Strawberries baked into jammy pockets
• Flexible for serving and presentation

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If you enjoy fruit-forward bakes like this, you might also love Moist Gluten-Free Almond Flour Strawberry Banana Muffins.

Ingredients For A Strawberry Vanilla Sour Cream Cake (Gluten-Free Cake Mix Recipe)

Cake

2 cups Pamela’s Gluten-Free Classic Vanilla Cake Mix

4 tablespoons (¼ cup) unsalted butter, melted

2 large eggs, room temperature

1/3 cup sour cream

2–3 tablespoons milk

2 teaspoons vanilla extract

1–2 teaspoons lemon zest (optional)

1/2 teaspoon ground cardamom

Pinch of salt (optional)

6–8 oz strawberries, quartered

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Topping (Vanilla–Lemon Glaze)

1–2 teaspoons demerara sugar

1/2 cup powdered sugar

1–2 tablespoons lemon juice

1/2 teaspoon vanilla bean paste (for richer flavor and visible specks)

Pinch of salt

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Baking Instructions

Preheat oven to 350°F. Line an 8×8 pan with parchment.

In a large bowl, whisk together eggs, melted butter, sour cream, milk, vanilla, and lemon zest until smooth.

Stir in cake mix, cardamom, and salt until just combined. Do not overmix.

Spread batter into prepared pan. Gently press in strawberries. Sprinkle with demerara sugar.

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Bake in preheated oven for 30–40 minutes or until golden and set in the center.

Cool in pan for 20 minutes, then lift out and cool slightly more, about 10-15 minutes.

For the lemon-vanilla glaze, whisk in a small bowl, powdered sugar, lemon juice, vanilla bean paste, and salt until smooth.

Adjust to a pourable consistency with 1-2 teaspoons water. Start with 1/2 teaspoon and add more as needed.

Drizzle glaze over the cake or individual slices.

Top with fresh strawberries and a light sprinkle of lemon zest if desired.

Tips for Best Results

• Don’t overmix → keeps crumb tender
• Use room temperature ingredients
• Slightly underbake for a softer interior
• For extra moisture, lightly brush slices with lemon syrup before glazing

Flavor Profile

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The combination of vanilla, citrus, and fruit creates a balanced, bakery-style flavor—similar to what makes Moist Almond Orange Cake – Gluten-Free so successful.

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For a more elevated dessert spread, try this Gluten-Free Blueberry Lavender Mascarpone Tart.

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