- 10
- 10 mins
- 30 mins
Ingredients
- For the Drizzle:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- 1 cup diced fresh strawberries
- 1/2 cup sugar
- 3-5 tablespoons milk
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Preparation
Step 1
Instructions
Preheat the oven to 375/190C
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).
In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted.
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.
Remove the blade from the food processor and fold in the strawberries.
Using a ice cream scoop, fill the sections equally (with one scoop in each section).
Bake Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned.
Let cool in the pan for 5 minutes before transferring to a wire rack.
For the Drizzle:
In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract.
Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
Once the cakes have cooled ten minutes, drizzle with the glaze and serve.
Instructions