Strawberry Tart Cake
A vibrant strawberry tart cake featuring fresh strawberries and whipped cream atop a moist yellow cake, perfect for celebrations or a delightful summer dessert.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease and flour a 10-inch spring-form or angel food tube pan.
- In a large bowl, combine cake mix, water, oil, and eggs at low speed until moistened; beat 2 minutes at highest speed.
- Pour the batter into the prepared pan.
- Bake at 350°F for 40 to 50 minutes or until the cake springs back when lightly touched in the center.
- Cool the cake in the pan on a cooling rack for 15 minutes. Remove the rim.
- Pierce the top of the cake with a long-tined fork.
- Sprinkle with orange or cherry liqueur.
- Reserve 3 tablespoons of currant jelly; brush the top of the cake lightly with the remaining jelly.
- Arrange fresh strawberries, pointed-ends-up, in the center of the cake.
- Brush the strawberries with the reserved jelly.
- Spoon dollops of whipped cream around the strawberries.
- Spread the remaining whipped cream on the side of the cake.
- Garnish with mint sprigs if desired and refrigerate.
Tips & Substitutions
For a lighter cake, consider using egg whites instead of whole eggs. You can substitute the currant jelly with raspberry or strawberry preserves for a different flavor. If you don't have orange or cherry liqueur, a splash of orange juice or vanilla extract can work in a pinch. Make sure to let the cake cool completely before adding the toppings to prevent them from sliding off.
Serving Suggestions
This Strawberry Tart Cake is delightful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a glass of sparkling wine for special occasions. Serve with a side of fresh fruit or a light salad to balance the sweetness. For a festive touch, consider serving it alongside Tom'S Perfect Eggnog during holiday gatherings.
Storage & Reheating
Store any leftover Strawberry Tart Cake in an airtight container in the refrigerator. It can last for up to 3 days. If you want to freeze it, wrap the cake tightly in plastic wrap and then aluminum foil; it can be frozen for up to a month. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Tart Cake contains roughly 187 calories, with 1g protein, 6g carbohydrates, and 18g 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
How can I make this cake more visually appealing?
To enhance the visual appeal, consider adding a drizzle of chocolate ganache or a sprinkle of powdered sugar on top. Arranging the strawberries in a decorative pattern can also elevate the presentation. Fresh mint sprigs not only add a pop of color but also a refreshing aroma.
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).