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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 5.7 g
  • Cholesterol: 37.2 mg
  • Sodium: 136.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Fresh Strawberry Cake calories by ingredient
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Fresh Strawberry Cake

Submitted by: QUIDDITCHGRRL

Introduction

Finally, a strawberry cake that doesn't call for gelatin or pre-packaged cake mix! Yes, I do bake with butter, but feel free to sub margarine if you so desire.

Note about using cake flour: You can use all-purpose flour in place of cake flour, substituting 2T cornstarch for 2T AP flour for each cup used (in this recipe, you will use 4.25 T cornstarch and remove 4.25 T AP flour from the measurements listed). Sift, sift sift your dry ingredients!

This tastes great with a lemon icing, or topped with some homemade glaze made with fresh strawberries, cornstarch, a little Splenda or sugar.
Finally, a strawberry cake that doesn't call for gelatin or pre-packaged cake mix! Yes, I do bake with butter, but feel free to sub margarine if you so desire.

Note about using cake flour: You can use all-purpose flour in place of cake flour, substituting 2T cornstarch for 2T AP flour for each cup used (in this recipe, you will use 4.25 T cornstarch and remove 4.25 T AP flour from the measurements listed). Sift, sift sift your dry ingredients!

This tastes great with a lemon icing, or topped with some homemade glaze made with fresh strawberries, cornstarch, a little Splenda or sugar.

Number of Servings: 18

Ingredients

    2.25 c. sifted cake flour
    0.25 t. salt
    2.25 t. baking powder
    0.5 c. butter
    1.5 c. granulated sugar
    2 large eggs
    1 t. vanilla extract
    0.75 c. fresh strawberries, pureed

Directions

Makes 18 servings.

Preheat oven to 350* F. Sift together flour, salt and baking powder. In separate bowl, combine butter, sugar, eggs and vanilla; cream together for 3 minutes, scraping the bowl often.

Add flour mixture to creamed mixture, alternating with strawberry puree. Beat for 2 minutes. Pour into greased 9x13x2 pan or two 8-inch round greased and floured cake pans.

Bake 25-30 minutes. Cool completely, then frost or glaze with topping of your choice.

Number of Servings: 18

Recipe submitted by SparkPeople user QUIDDITCHGRRL.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I made this for my 4 year olds birthday. I used frozen strawberries and 1 tsp of imitation strawberry flavor since the flavor of strawberries tends to fade so fast. It was fabulous! - 11/14/09

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  • Thanks for sharing this yummy cake recipe I can feel good about feeding to my family. I made it for my adult daughter for her birthday and it went over really well. We had fresh strawberries and whipped cream on top. - 6/30/14

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  • Everyone loved this recipe! I used a light cream cheese icing from another SparkRecipe and added my extra strawberry puree to the icing. It was delicious! - 7/12/11

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  • Looking forward to make this tasty cake - 10/16/09

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