Rosalynn Carter'S Strawberry Cake
A moist, flavorful strawberry cake featuring fresh strawberries and nuts, perfect for family gatherings or special occasions with a light, fruity taste.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 10-inch angel food or Bundt pan.
- Combine cake mix, strawberry gelatin, vegetable oil, chopped nuts, eggs, flour, and frozen strawberries in a large bowl.
- Beat at medium speed until well blended.
- Pour batter into the prepared pan.
- Bake for 55 to 60 minutes.
- Cool for 10 minutes in the pan.
- Turn out of the pan and cool completely.
- Serve with whipped cream or Cool Whip.
Tips & Substitutions
For a lighter texture, you can substitute the vegetable oil with applesauce, which will also add a hint of natural sweetness. If you prefer a nuttier flavor, try toasting the chopped nuts before adding them to the batter. For a burst of freshness, consider adding a teaspoon of vanilla extract. Serve this cake with a dollop of whipped cream or Cool Whip for a delightful finish.
Serving Suggestions
This strawberry cake is perfect for spring or summer gatherings and pairs beautifully with whipped cream. Serve it alongside a refreshing salad like Longhorn Cheese Salad for a well-rounded meal. You can also enjoy it with a glass of Fuzzy Punch for a festive touch, making it a delightful dessert for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds until warmed through, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Rosalynn Carter'S Strawberry Cake contains roughly 316 calories, with 4g protein, 31g carbohydrates, and 20g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of vitamin C.
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 fresh strawberries instead of frozen strawberries?
Yes, you can use fresh strawberries, but you will need to puree them and adjust the amount slightly to match the 10 oz. of frozen strawberries. Fresh strawberries may also require a little added sugar for sweetness, depending on their ripeness.
What can I substitute for the yellow or white cake mix?
You can make your own cake mix by combining 1 ½ cups of all-purpose flour, 1 cup of sugar, 1 ½ tsp of baking powder, and a pinch of salt. This way, you can control the ingredients and avoid preservatives often found in store-bought mixes.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider frosting the cooled cake with a cream cheese frosting or a strawberry glaze. You can also decorate it with fresh strawberries on top and a sprinkle of powdered sugar for a beautiful presentation.
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).