"Simple Strawberry Cake"(Just Mix By Hand, Don'T Bother With The Mixer)
A moist, flavorful strawberry cake made with fresh or frozen berries, perfect for casual gatherings and sweet tooth cravings, with a light strawberry flavor throughout.
Ingredients
Instructions
- Preheat oven and prepare your cake pan.
- In a mixing bowl, combine flour, soda, and salt.
- In a separate bowl, beat the eggs and then add cooking oil and sugar.
- Mix in the strawberry gelatin and buttermilk until well combined.
- Fold in the crushed strawberries or thawed berries.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into the prepared cake pan.
- Bake in the oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For best results, use room temperature eggs and buttermilk to ensure a smooth batter. If you're out of buttermilk, you can substitute it with 1/2 cup of milk mixed with 1/2 tablespoon of vinegar. Feel free to experiment with different berries; blueberries or raspberries can also be added for a twist. This cake is forgiving, so mixing by hand is perfectly fine.
Serving Suggestions
Serve the Simple Strawberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee. For a festive touch, garnish with fresh strawberries or mint leaves. This cake also works well as a dessert for a picnic or a summer gathering.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds. This helps maintain the cake's moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of "Simple Strawberry Cake"(Just Mix By Hand, Don'T Bother With The Mixer) contains roughly 447 calories, with 7g protein, 46g carbohydrates, and 27g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1086mg per serving (47% 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 frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding to the batter. This prevents excess moisture that could affect the cake's texture. Frozen berries are a great option when fresh strawberries are out of season.
What can I do if I don't have strawberry gelatin?
If you don't have strawberry gelatin, you can substitute it with another flavored gelatin like raspberry or cherry, or omit it altogether. Just keep in mind that the flavor and color may vary. You could also add a little strawberry extract for flavor enhancement.
How can I make this cake more visually appealing?
To enhance the presentation, consider icing the cake with cream cheese frosting or a simple glaze made from powdered sugar and milk. Adding fresh strawberries on top or around the cake can also create a beautiful display, making it perfect for special occasions or gatherings.
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).