Strawberry Cake

6
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"This was very good and a change from the traditional dessert. We added more berries as garnish (not just strawberries but also used some blueberries and raspberries as well). This needs to sit in the fridge for a few hours before serving. Recipe source: The Best of Finnish Cooking Cookbook"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (175.3 g)
  • Calories 382.4
  • Total Fat - 15.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 328.7 mg
  • Sodium - 184.1 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 40.4 g
  • Protein - 12.1 g
  • Calcium - 120.2 mg
  • Iron - 2 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter and flour a 9 inch round cake pan.

Step 3

With an electric mixer beat the eggs with the sugar and vanilla until thick and light. In an another bowl sift together the dry ingredients and then fold dry into the wet ingredients. Pour the batter into the prepared pan and bake for 25-30 minutes or until cake tests done (toothpick inserted in middle comes out clean). Invert cake onto a rack. When cool, slice with a berated knife into 3 layers (we only used two layers).

Step 4

Rinse and hull berries and mash berries with a fork and then add the sugar, stir to combine. Layer the cake with the mashed berries. Whip cream with powdered sugar and vanilla and spread over the cake. Decorate with fresh berries.

Step 5

Refrigerate for an hour or two before serving (you want the strawberry juice to soak into the layers).

Tips & Variations


No special items needed.

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