Strawberry Loaf Cake
A moist and flavorful strawberry loaf cake featuring fresh strawberries and a hint of jello, perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf pan.
- Sift together the cake mix and strawberry Jello in a mixing bowl.
- Add eggs and crushed strawberries to the dry ingredients.
- Beat the mixture for 10 minutes at medium speed or until well combined.
- Pour the batter into the prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the crushed strawberries with applesauce. If you prefer a denser cake, use a homemade vanilla cake recipe instead of the box mix. Make sure to beat the mixture thoroughly to incorporate air for a light texture. This strawberry loaf cake also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of the strawberry loaf cake with fresh strawberries on top for an elegant touch. It pairs beautifully with a cup of tea or coffee. For a delightful dessert experience, try it alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce. This cake is perfect for brunch or as a light dessert after a meal.
Storage & Reheating
Store any leftover strawberry loaf cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Loaf Cake contains roughly 221 calories, with 2g protein, 47g carbohydrates, and 3g fat.
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 crushed?
Yes, you can use fresh strawberries instead of crushed. Just chop them finely and fold them into the batter. Keep in mind that the texture may be slightly different, and you might need to adjust the baking time slightly.
How can I make this recipe gluten-free?
To make this strawberry loaf cake gluten-free, simply substitute the white cake mix with a gluten-free cake mix. Be sure to check that the strawberry Jello is also gluten-free, as some brands may contain gluten.
Can I freeze the strawberry loaf cake?
Yes, you can freeze the strawberry loaf cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).