Strawberry Fruit Cake
A light, fluffy strawberry-flavored fruit cake featuring lemon zest and juice, perfect for teatime or special occasions, appealing to fruit and dessert lovers.
Ingredients
Instructions
- Separate the egg whites from the yolks.
- Beat the egg whites until stiff and gradually add sugar while beating.
- Fold in the egg yolks into the egg white mixture.
- Gradually add the flour, vanilla, grated lemon peel, lemon juice, and oil, folding gently until combined.
- Pour the batter into a buttered spring-form pan.
- Bake at 350°F (175°C) for 45 to 50 minutes until the cake is done.
Tips & Substitutions
For best results, make sure your egg whites are at room temperature before beating, as this helps them achieve maximum volume. If you want to reduce sugar, you can use a sugar substitute compatible with baking. If you don't have fresh lemons, bottled lemon juice can work, but fresh is always better for flavor. If you prefer a denser cake, consider using the lower end of the flour measurement.
Serving Suggestions
This Strawberry Fruit Cake is delightful on its own, but for an added touch, serve it with fresh whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a festive touch, consider serving alongside slices of Candied Rolls or a refreshing Low-Fat Fruit Shake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but be sure to bring it to room temperature before serving for the best texture. Reheating in the microwave for about 10-15 seconds can revive its moistness, but avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Fruit Cake contains roughly 337 calories, with 2g protein, 31g carbohydrates, and 0g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 498mg per serving (22% 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 in this cake?
While the recipe doesn't call for strawberries directly, you can add frozen strawberries after folding in the batter. Just ensure they are thawed and drained to avoid excess moisture. This will add a wonderful flavor and texture to the cake.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes). These substitutions will help bind the ingredients, although the texture may vary slightly.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or a knife into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready. If the batter sticks, continue baking for a few more minutes and check again.
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).