Strawberry Cake

Strawberry Cake

Serves 12

Use fresh strawberries to decorate the top of this decadent cake. If desired, you may substitute part of the unbleached flour with whole wheat pastry flour or white wheat flour.

  • 2 cups all-purpose flour
  • 1 cup natural cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup plus 4 to 6 tablespoons puréed fresh or frozen and thawed strawberries
  • 1/2 cup milk
  • 1 (1-pound) box powdered sugar
  • 1 cup fresh strawberries for decorating
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Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or one 9- x 13-inch cake pan. Set aside. Combine flour, cane sugar, baking powder and salt in a large bowl. In a separate bowl, beat together eggs, 1/2 cup of the butter, 1 cup of the puréed strawberries and milk, then add to bowl with flour mixture and beat with a wire whisk until combined. Pour batter into prepared cake pans and bake for 30 to 35 minutes, or until done when tested with a toothpick. Set aside to let cool slightly, then invert cakes onto a cooling rack and set aside to let cool completely.

To make the frosting, sift powdered sugar into remaining 1/4 cup butter in a large bowl. Add enough of the remaining 4 to 6 tablespoons strawberry purée to make a spreadable frosting. Frost cooled cakes, then decorate the top with fresh strawberries just before serving.

Nutritional Info: 
Per Serving:430 calories (120 from fat), 14g total fat, 8g saturated fat, 100mg cholesterol, 350mg sodium, 75g carbohydrate (1g dietary fiber, 55g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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