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.
Nutrition & Diet Analysis (per serving)
528
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Egg
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).
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).