Sparkle Strawberry Cake
A delightful strawberry-infused angel food cake featuring fresh strawberries, a sweet Jell-O topping, and warm spices, perfect for spring gatherings or special occasions.
Ingredients
- 1 large angel food cake ⓘ
- 16 oz. sliced frozen strawberries ⓘ
- 3 oz. strawberry Jell-O package ⓘ
- 1 cup boiling water
- 1 1/2 cups water
- 1 cup sugar ⓘ
- 1/2 cup butter ⓘ
- 1 cup raisins ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/8 teaspoon ginger ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking soda ⓘ
Instructions
- Beat the ingredients by hand until well mixed.
- Pour the mixture into a greased 6 1/2 x 11-inch Pyrex rectangle dish.
- Bake at 350°F (175°C) for 30 minutes.
- Allow to cool completely before frosting.
Tips & Substitutions
To enhance the strawberry flavor, consider using fresh strawberries if in season, or add a splash of strawberry extract. For a lighter cake, substitute half of the butter with unsweetened applesauce. If you want a hint of citrus, add the zest of one lemon to the batter. Ensure the cake cools completely before frosting to prevent melting.
Serving Suggestions
Serve this delightful Sparkle Strawberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. It pairs beautifully with a refreshing fruit salad or a simple cup of tea. For a festive occasion, consider serving alongside Cranberry-Cream Gelatin Salad for a colorful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap slices tightly in plastic wrap and freeze for up to a month. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sparkle Strawberry Cake contains roughly 745 calories, with 3g protein, 31g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1506mg per serving (65% 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 if you prefer. Simply slice them and toss with a little sugar to release their juices before adding to the cake. This will help mimic the flavor of the frozen strawberries and add a lovely freshness.
How can I make this cake gluten-free?
To make the Sparkle Strawberry Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure. The baking time may vary slightly, so keep an eye on the cake as it bakes.
What can I use instead of raisins?
If you’re not a fan of raisins, dried cranberries or chopped nuts make great substitutes. Alternatively, you could use chopped dried apricots for a different flavor. Just ensure any substitute complements the overall taste of the cake.
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).