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!
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, and you’re you’re in the US, you can get one like mine from my Amazon Shop here on Erren’s Kitchen. You’ll find it under baking pans. If you’re in the UK click here, 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.
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!
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.