German Strawberry Cake
A delightful German Strawberry Cake featuring a moist vanilla base layered with fresh strawberries, pecans, coconut, and a strawberry jello glaze for a sweet, nutty flavor.
Ingredients
Instructions
- Mix all ingredients together and pour into a greased Bundt cake pan.
- Bake in a preheated 350°F oven for one hour, or until a cake tester inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the vegetable oil with unsweetened applesauce. If you want to enhance the strawberry taste, use fresh strawberries instead of frozen. You can also add a teaspoon of vanilla extract for extra depth. Make sure to mix the ingredients thoroughly to avoid lumps, and let the batter rest for a few minutes before pouring it into the pan for a lighter texture.
Serving Suggestions
Serve this delightful German Strawberry Cake with a dollop of whipped cream for added richness. It pairs beautifully with a refreshing Strawberry-Raspberry Drink, making it perfect for summer gatherings. You can also enjoy it alongside a scoop of vanilla ice cream for a delicious dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and microwave each piece for about 15-20 seconds until warm. This will help revive its moistness without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of German Strawberry Cake contains roughly 1381 calories, with 15g protein, 116g carbohydrates, and 101g fat. It is an excellent source of vitamin A (61% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can substitute the white cake mix with a yellow or vanilla cake mix, but keep in mind that this may slightly alter the flavor and color of the final cake. Just ensure that the texture remains light and fluffy.
What can I do if I don't have pecans?
If you don't have pecans, feel free to replace them with walnuts, almonds, or even sunflower seeds for a nut-free alternative. This will still add a delightful crunch to the cake without compromising the flavor.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).