Strawberry Drizzle Cakes

This recipe for Strawberry Drizzle Cakes is a summery twist on lemon drizzle cake.  It’s secret ingredient is cream cheese which makes them  rich, moist and  decadent!

strawberry drizzle cakes

Since moving to England, I fell in love with the British dessert, Lemon Drizzle Cake. It’s a zesty lemon cake with a delicate sugar crust topping.  I was going to make my recipe lemon drizzle cake, but I had strawberries I needed to use so I ended up creating this recipe instead.

I made individual cakes, but  If you don’t have a bar or brownie pan, click here to get one, or it can easily be adapted to be a loaf cake or made into muffins.  Muffins would take the same amount of time to cook if you use a ice cream scoop to fill the muffin pan.  A loaf pan would take about 10 additional minutes, but I’d keep and eye on it and test it after 20 minutes.

strawberry drizzle cakes

I love to play around with ingredients and nothing tastes better together than strawberries and cream cheese.  With that in mind, I decided to add cream cheese to the recipe.  I used sour cream as well and skipped adding milk all together.  I added lemon zest to enhance the flavors and the end result, was a really moist and beautiful cake!

Now I know some people will probably give me a lot of grief for this, but I used a food processor to make the batter.  I saw Nigella Lawson do a cake recipe where she just threw everything into the food processor, blitzed it  together and hey presto, it was done!  I had to try it and let me tell you – it works!

Now if you don’t like this idea or you don’t have a food processor, please do it the old fashion way, but this took 5 minutes!

strawberry drizzle cakes

Lemon drizzle cake usually has a harder crust made from granulated sugar, but after tasting the cake, I decided to go with  a drizzle made from powdered sugar because I wanted the icing to be a bit less sweet.  If you’re a fan of drizzle cake and like the crust, I’m sure it would go just as well.

strawberry drizzle cakesstrawberry drizzle cakes

Strawberry Drizzle Cakes
Prep time
Cook time
Total time
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.

Strawberry Drizzle Cakes - Erren's Kitchen - This recipe for is a summery twist on lemon drizzle cake. It’s secret ingredient is cream cheese which makes them rich, moist and decadent!


    • Stephanie says

      No problem. That’s how I made my drizzle and it was amazing. Loved this recipe and shared with a friend who also loved it!!!

  1. Rita Williams says

    Just bought a 1/2 flat of strawberries and started looking for a “new” recipe. This is the winner. Going to make them in the morning. My “brownie pan” has 12 squares and they look a little smaller than yours. Thinking it should work perfect. Will let you know how I do…

  2. Dee says

    Thank you for posting some recipes based on the 6 portion mini cake pan. I bought one for Christmas baking, didn’t use it. Having this one recipe will help me make any of the bread/cake recipes I love. Love your blog.


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