A light and moist Strawberry Sour Cream Cake with bites of fruity strawberries will brighten up any occassion! Perfect for cake molds of any size or shape, layered cakes, bundts, sheet pan, or cupcakes.
In a large mixing bowl beat the cake mix, eggs, water, milk, oil, and sour cream until thoroughly combined. About 3 minutes. Scrape down the sides to ensure everything is mixed well.
Optional - add ½ cup of the freeze-dried strawberries to the batter and fold in. Save the rest to add directly to the mini heart cake tin (or bundt cake, regular cake pan, etc).
Spray the mini heart cake tin (or cake pan) with non-stick baker's spray (or grease with butter then lightly flour). If using the freeze-dried strawberries, add a few to the cake tin then add the batter until ¾ way full. Tap the cake tin to remove any bubbles and evenly distribute the batter into the edges.
Place the cake tin on a separate baking sheet so the cakes bake on an even surface. Bake 15-18 minutes or until toothpick comes out clean and cakes are done. Allow to cool 10 minutes before trying to unmold the cakes. Very gently run a butterknife down into the edges about ½ an inch. Carefully tilt the cake tin on it's side a little bit to help the mini-cake pop out with a bit of gravity. They should pop on out with some easing here and there. Cool completely then top with fresh sliced strawberry for garnish (optional).