Strawberry Fruitcake
A vibrant and fruity layered strawberry cake with tender sponge, sweet berries, and whipped cream, perfect for summer gatherings and dessert lovers seeking fresh, flavorful treats.
Ingredients
Instructions
- Wash strawberries. Set a few aside for garnish and slice the rest. Mix with sugar and set aside.
- Sift flour, baking powder, salt, and 2 tablespoons sugar. Cut in Crisco until well blended.
- Stirring quickly, add enough milk to make a soft dough.
- Turn out onto a floured board and shape into two 1/2-inch thick, 7-inch diameter rounds.
- Transfer to greased baking sheets and bake for 15 minutes at 400°F.
- Place one hot layer on a serving platter and butter it well. Spread with the sweetened strawberries.
- Place the second layer on top and cover with whipped cream.
- Garnish with whole strawberries and serve by cutting into wedges.
Tips & Substitutions
For best results, use fresh, ripe strawberries for the sweetest flavor. If you need a lighter option, consider substituting half the Crisco with unsweetened applesauce. When mixing the dough, be careful not to overwork it to maintain a tender texture. If you prefer a richer cream topping, try adding a splash of vanilla extract to the whipped cream.
Serving Suggestions
This Strawberry Fruitcake is a delightful dessert on its own but pairs beautifully with a scoop of vanilla ice cream or a side of Old Fashion Sweet Potatoes for a unique meal. Serve it at room temperature, and consider offering a selection of fresh berries as additional garnish for a colorful presentation.
Storage & Reheating
Store any leftover fruitcake in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, gently reheat individual slices in the microwave for about 15-20 seconds, or place in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Fruitcake contains roughly 477 calories, with 10g protein, 92g carbohydrates, and 11g fat. It is an excellent source of vitamin C (98% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. It also contributes 11g of dietary fiber toward your daily target.
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?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture. Frozen strawberries may be softer in texture, so they will work better as a filling rather than a garnish.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil for a different flavor profile. If you're looking for a lighter option, try using Greek yogurt or unsweetened applesauce, adjusting the milk quantity accordingly.
How can I make this recipe gluten-free?
To make a gluten-free version of this Strawberry Fruitcake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is gluten-free as well. The texture may vary slightly, but the flavor will still be delicious.
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).