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Strawberry Cake

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Strawberry Cake Recipe

I recently picked up some fresh strawberries from the Floral City Strawberry Festival and wanted to find a straightforward way to incorporate them into a white cake mix. It turned out to be quite simple!

Here’s what I did: I chopped the strawberries into small pieces and reduced the water in the recipe by about 3 tablespoons, using just 1 cup as instructed. After mixing the cake batter, I folded in the 2 cups of chopped strawberries and mixed everything for another minute. Then, I poured the batter into my bundt pan and baked it for 30 to 35 minutes.

The result? A perfectly baked cake with no sogginess and no strawberries sinking to the bottom. It turned out delicious!

Comments

One response to “Strawberry Cake”

  1. BRAdmin Avatar
    BRAdmin

    That sounds delicious! Using fresh strawberries from the festival must have added such a wonderful flavor to the cake. I love how you adjusted the water—it’s great to know that it worked perfectly without making the cake soggy. A bundt cake with strawberries sounds delightful! Did you top it with any frosting or a glaze, or did you enjoy it as is? I can imagine it being a hit at gatherings or just as a sweet treat at home. Thanks for sharing your method!

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