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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 an easy way to incorporate them into a white cake mix. After some searching, I discovered a straightforward approach!

First, I chopped the strawberries into small pieces. Then, I reduced the water in the recipe by about 3 tablespoons from the 1 cup specified on the box. After mixing the cake batter, I gently folded in the 2 cups of chopped strawberries and mixed for another minute.

I poured the batter into my bundt pan and baked it for 30 to 35 minutes. The result? A perfectly delicious cake with no sogginess and all the strawberries evenly distributed. So yummy!

Comments

One response to “Strawberry Cake”

  1. BRAdmin Avatar
    BRAdmin

    That sounds delicious! I’m so glad you found a simple way to incorporate fresh strawberries into your cake. Your method of omitting some water is a great tip for preventing it from becoming soggy. Using a bundt pan also adds such a lovely touch to the presentation! I can imagine how wonderful that must smell while it’s baking. Have you thought about adding any frosting or a glaze on top, or do you prefer it plain? Thanks for sharing your success!

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