Simple Strawberry Cake
A delightful strawberry cake featuring a moist sponge layered with fresh strawberries and topped with a luscious strawberry-flavored frosting. Perfect for spring celebrations or a sweet summer treat, this dessert balances tartness and sweetness with vibrant berry flavors appealing to all ages.
Ingredients
- 2 c. all-purpose flour ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 3 eggs ⓘ
- 1 c. vegetable oil ⓘ
- 1 c. sugar ⓘ
- 1 (3 oz.) pkg. strawberry gelatin ⓘ
- 1/2 c. buttermilk
- 1 (10 oz.) pkg. frozen strawberries, thawed ⓘ
- 1/4 c. butter or margarine, softened ⓘ
- 1 lb. confectioners sugar ⓘ
- 1/3 to 1/2 c. strawberry juice ⓘ
Instructions
- Combine butter or margarine and confectioners sugar in a bowl.
- Add strawberry juice gradually until the desired spreading consistency is achieved.
- Beat until the mixture is creamy and smooth.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance strawberry flavor, consider adding fresh strawberry puree to the batter. This cake pairs beautifully with Pecan Buns for a delightful dessert spread.
Serving Suggestions
Serve the strawberry cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. Fresh strawberries on top add a nice touch. This cake can be a perfect centerpiece for summer gatherings or birthday parties, and it pairs wonderfully with a cup of tea or coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven at 350°F for about 5 minutes, ensuring the cake remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Simple Strawberry Cake contains roughly 761 calories, with 7g protein, 90g carbohydrates, and 43g fat. It is an excellent source of vitamin A (58% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1469mg per serving (64% 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 fresh strawberries instead of frozen?
Yes, you can use fresh strawberries instead of frozen. However, if using fresh, you might want to mash them slightly to release juices and ensure even distribution throughout the cake. Just keep in mind that the cake may have a slightly different texture and moisture level.
How can I make this cake healthier?
To make this strawberry cake healthier, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by using a sugar substitute or applesauce. Using egg whites instead of whole eggs can lower the fat content while still providing structure.
What frosting works best with this cake?
A cream cheese frosting complements this strawberry cake beautifully, adding a tangy flavor that balances the sweetness. You can also use whipped cream frosting for a lighter option. For a richer taste, try chocolate ganache or a simple buttercream made with strawberry extract.
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).