Ingredients Jump to Instructions ↓

  1. 1 cup unsalted Gay Lea Butter, softened

  2. 250 mL 1 cup granulated sugar

  3. 250 mL 4 eggs

  4. 4 1 tsp vanilla

  5. 5 mL 2 cups all-purpose flour

  6. 500 mL 1 tsp baking powder

  7. 5 mL 1/4 tsp salt

  8. 1 mL 1/2 cup Gay Lea Regular or Light Sour Cream

  9. 125 mL Fruit Topping:

  10. 4 cups halved fresh strawberries

  11. 1 L

  12. 1 can Gay Lea Whipped Cream

Instructions Jump to Ingredients ↑

  1. Instructions : Preheat oven to 325F (160C). Grease loaf pan; set aside. Using electric mixer, beat butter with sugar for 5 minutes or until very light and fluffy. Beat in eggs, one at a time, beating for 2 minutes in between each addition. Beat in vanilla. In separate bowl, combine flour, baking powder and salt. Using wooden spoon, stir half of flour mixture into butter mixture. Stir in sour cream and then remaining flour mixture. Scrape batter into prepared pan. Bake in centre of oven for 60 to 70 minutes or until cake tester inserted deep in the centre comes out clean. Cool in pan on rack for 30 minutes. Remove from pan to cool completely. Slice cake. Spray a generous portion of Gay Lea whipped cream over each slice. Spoon generous 1/3 cup (75 mL) of strawberries over. Top with more whipped cream if desired. Makes 10 servings. ©


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