Ingredients

The following ingredients have 10 Servings
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup sour cream
  • ¼ cup cream cheese
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 egg (lightly beaten)
  • ½ cup butter (melted)
  • 1 tablespoon lemon zest
  • 1 cup fresh strawberries (diced )
  • For the Drizzle:
  • 3-5 tablespoons milk
  • 2 tablespoons butter (melted)
  • 1 cup confectionery sugar
  • 1 teaspoons vanilla extract

Instruction

  • 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 its 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 an ice cream scoop, fill the sections equally (with one scoop in each section).
  • 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 1/2 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 for ten minutes, drizzle with the glaze and serve.