How To Make Vintage Strawberry Cake
Start by stirring together 2 cups of self-rising flour with 2 cups of sugar. Pour into a mixing bowl and set aside.
Mash up 2 cups of strawberries with a potato masher or whatever you have on hand. Leave the strawberries a little chunky and set aside.
Melt a stick of butter in a saucepan, then add 1 cup of water and 1 cup of vegetable oil. Bring to a boil for 1 minute. Pour into dry ingredients in mixer. Blend on medium speed for 1 minute.
Beat 2 eggs and 1/2 cup buttermilk together. Pour into dry ingredients. Mix batter on medium speed for 1 additional minute.
Drain the strawberries really well with a cheesecloth, then fold them into the mixture. If you dont want to use fresh berries, freeze-dried strawberries work great. Theres less moisture involved and you dont have to squeeze the water out of them!
Mix for another minute on low speed. The batter will turn a beautiful shade of light pink.
Pour the batter into a 13 x 9 inch greased and floured pan. Bake at 350 degrees for 40 minutes. Let the cake cool and pour on the icing!
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- Bake at 350 degrees for 40 minutes until cake springs bake in the center. Remove from oven and cool.
ICING
- Place cream cheese in a mixer and blend until smooth. Add slices of butter gradually and continue to blend until creamy.
- Add powdered sugar 1 cup at a time and mix until thickened. Mix in vanilla.
- Drain strawberries well and add to mixture. Or, use freeze dried berries.
- Blend until icing turns pink.
- If icing is too thin, add more powdered sugar to thicken.
- Pour icing on top of cooled cake and spread with a knife or spatula.
- Top cake with additional strawberries if desired.
Frosting A Cake With Seven
Our Seven-Minute Frosting is like a light, spreadable meringueglossy and very sweet.
Its a quick and easy recipe, but you need to frost the cake immediately after making it before it sets up and you need to serve the cake within 4 hours of frosting it. When it comes to frosting a cake with seven-minute frosting: its one coat and youre done.
If you prefer to frost the cake a day ahead, I recommend Cream Cheese Frosting or Easy Vanilla Buttercream Frosting.
To frost a cake with seven-minute frosting follow these tips and tricks:
- Use a lot of frosting!
- Plop a pile of frosting on top of the cake and work it down to the sides with a large metal spatula.
- Try to pass over the cake only one time with the spatula so you dont pull crumbs into the frosting.
- Once the cake is fully enrobed, go back and make some pretty whirls of frosting. Aim for billowy clouds that arent totally smoothcharming imperfection is the goal.
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What Makes This Old
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Strawberry Cake.
Ready to make this Old-fashioned Strawberry Cake Recipe? Lets do it!
Oh, before I forgetIf youre looking for recipes that are simple to follow, then weve got your back. With over 55,000 recipes in our database, weve got the best recipes youre craving for.
1 1/4 c Skim milk 2 ts Vinegar 2 1/4 c All-purpose flour 2 ts Baking powder 1/2 c + 1/3 cup sugar 2 tb Shortening 2 Egg whites lightly beaten 1/2 ts Baking soda 1 c Thawed reduced-fat frozen -whipped topping
This old-fashioned favorite, originally a Pennsylvania Dutch heirloom recipe, needed little revision to make it healthful. The real key to success is using the ripest local berries you can find. To convert this recipe we used:
TEST KITCHEN TIP: This shortcake is also delicious topped with slightly sweetened raspberries, blackberries, peaches and nectarines. Low-fat vanilla yogurt is a tasty substitute for the whipped topping.
Makes 6 servings.
Strawberry Reduction For The Win
This strawberry cake and strawberry frosting pack a whopping two pounds of fresh ripe strawberries!! Can you believe that? Its all thanks to that fresh strawberry reduction! It packs a triple threat in this cake recipe by adding natural color, real strawberry flavor, and moisture. Making the strawberry reduction is super easy! Simply blend up the strawberries in a blender until you have a strawberry puree and then pour them into a saucepan. Simmer until the berries are thick and reduced according to instructions. This creates highly concentrated strawberries that are perfect for mixing into the batter without adding too much liquid.
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About The Old Fashioned Strawberry Cake Recipes
The main ingredient in these delicious dessert cakes is the strawberry. This delicious red berry is well known in most parts of the world, particularly in Europe and throughout North America.
Few other fruits can compare with strawberries for flavor they have been popular with cooks for centuries.
These vintage cakes remind us of an earlier era when families either grew their own strawberries or picked the ones growing wild.
I can recall Mom telling me that she and her siblings helped Grandma pick pints of wild strawberries as soon as they ripened in the pasture. She said the cows would enjoy eating them if you didn’t hurry and harvest them first.
Nowadays, most people visit a pick-your-own strawberry farm, or buy a box of the delicious fruit at the local farmer’s market.
An old fashioned strawberry cake recipe really isn’t that difficult to make, and the flavor of fresh strawberries brightens any occasion. So, consider baking with strawberries, especially when they’re in season.
Strawberries tend to taste best when you can pick them fresh. But, if fresh berries are unavailable, you can use frozen or canned berries, and your cake will turn out fine. And even strawberry jam may be used in a pinch. So, you really have no excuse not to bake a cake!
I WAS THRILLED to come across your website while searching for an Old Fashioned Strawberry Cake Recipe this morning.
How Do I Store Leftover Slices Of Strawberry Cake
If you dont devour all of this old-fashioned strawberry cake in one day, you can save it for later. Place a dome on your cake stand, or use a large bowl in a pinch. This will allow you to keep your cake fresh for another day or two.
If you want to keep your cake even longer, cut it into slices and wrap them individually in plastic wrap. Be sure theyre airtight! Freeze the cake slices for up to a month. When you want a slice, simply pull one out of the freezer and wait patiently for it to come up to room temperature. Once the cake slice is thawed, grab a fork and dig in!
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How To Make Strawberry Sheet Cake
This cake starts with a boxed white caked mix. I want you to completely ignore the instructions on the back of the box.
First, preheat your oven to 350 degrees. Lightly beat four whole eggs until they are pale yellow and you see little bubbles forming on the surface.
Next, dissolve one package of strawberry gelatin with ½ cup of hot water. Not boiling water. Hot tap water is fine. We dont want to scramble our eggs. Add the dissolved gelatin and the cake mix into the bowl along with one cup of vegetable or canola oil. Mix on low just until the cake mix is moist, then increase the speed to medium and beat for two minutes.
Pour the batter into a greased 9 x 12 x 2-inch cake pan or Pyrex dish. Bake for 30 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Whats The Best Frosting To Use
A simple vanilla buttercream frosting or even a punchy lemon frosting would be a lovely addition to this cake. However, to really amp up the strawberry flavor, fresh strawberry frosting is best. This recipe uses cream cheese frosting as a base to add stability, while including fresh strawberry puree for great flavor. The end result? It tastes like strawberry ice cream!
The frosting will be a light pink hue, but you can certainly enhance that with red gel food coloring.
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How To Make Strawberry Cake
Thanks to buttermilk and fresh berries, this impressive-looking cake tastes like it’s made from scratch. Nobody will ever guess that it started with a boxed mix!
Whats Special About This Recipe
Old fashioned cakes are truly some of the best desserts out there, and for good reason. Our mothers and grandmothers created cakes that stood the test of time.
Vintage Strawberry Cake will take you back to the days when Granny was baking in the kitchen and the smell of strawberries filled the air!
If youve made Old Fashioned Chocolate Sheet Cake, youll recognize the method behind this dessert. The addition of buttermilk makes it as moist as it can be.
Throwing in several cups of fresh strawberries doesnt hurt either. Together, the combination will make you click your heels and take you back to simpler dayswhen Granny was cooking up a storm.
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How To Make The Cake
Mash the strawberries in a sieve and allow the extra water and juice to drain from them.
Stir together the dry ingredients and set aside.
The next technique is one I’ve never done before – melt the butter in a saucepan, then add oil and water. I dare not mess with my granny’s recipes, so I’ve always made it as-is!
TIP
The addition of butter or oil to a cake will keep it moist. For this recipe, both butter and oil make a deliciously moist cake.
Pour the wet ingredients into the dry ingredients and blend with an electric mixer or stand mixer. Then, the egg and buttermilk mixture will get combined, and finally the mashed strawberries.
The resulting batter will be a pretty pink color. Once baked, it is a little less pink. If you want to cake to have more color, feel free to add a drop of food coloring.
The frosting is a simple mixture of cream cheese, butter, powdered sugar, strawberries and a dash of vanilla. It’s one of my favorite frosting recipes and is the perfect topping for this delightful summer cake.
To make the pretty strawberry garnishes, simply cut slits three-quarters of of the way up each strawberry, and slightly fan the slices out.
Then all that’s left is to enjoy!
A Couple Of Tips For The Strawberries:
- Measure the strawberries after they are mashed or diced. You’ll need ½ cup mashed or finely-diced for the cake and ½ cup for the frosting.
- It’s fine to incorporate some of the juices from the mashed or diced berries into the cake batter.
- For the frosting, it’s important to strain the juices from the mashed or diced berries. You don’t want to water down the frosting with too much liquid or it will become runny, so press the berries in a fine mesh sieve before adding them to the cream cheese mixture.
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Top Tips And Recipe Variations
- Use fresh strawberries for this recipe, I did not use frozen strawberries nor do I recommend them.
- Puree two cups of fresh strawberries in a food processor and then cook the strawberry puree in a saucepan over medium heat for 25 minutes. Let it cool completely. Do not add any sugar to it.
- Let the strawberry cake layers cool completely before frosting.
- Do not overmix the batter.
- Please use real buttermilk and cake flour, I wouldnt advise replacing it with whole milk and all-purpose flour.
- If the cream cheese frosting is a bit too loose, add more powdered sugar. I recommend using 5-6 cups.
- Use room temperature eggs and softened unsalted butter.
- Only bake for 27 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Please do not overbake this, it will dry out.
The Perfect Summer Cake
This is the perfect summertime dessert because it has such a light flavor with just enough sweetness. It’s perfect for those hot summer days and it’s also great to make when you want something that isn’t too heavy.
The cake itself is bursting with flavor and perfectly moist. The addition of the strawberry-infused frosting adds the perfect finishing touch. It’s not only a delicious dessert to eat, but it looks so pretty too!
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How To Store Fresh Strawberry Layer Cake
Serve the cake the day you assemble it. Plastic wrap will stick to its surface, so keep it uncoveredthis cake is not ideal for transporting. If its hot in your kitchen, refrigerate the cake after decorating it. Otherwise, keep it at cool room temperature.
Leftovers will keep at room temperature, loosely covered with foil or plastic wrap, up to three days . The cake will look somewhat of a wreck, with deflated, tacky frosting, and some of the frosting may stick to the plastic or foil, but will still taste delightful.
How To Make Fresh Strawberry Cake
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How To Make The Strawberry Frosting
Before you get started, set out one stick of unsalted butter to soften. This should take about 30 minutes.
Once the butter is softened, beat it in an electric mixer for about two minutes until its creamy. Add the powdered sugar, one cup at a time. Be sure to set the mixer on low with each incorporation or youll get a dusting of powdered sugar to the face .
After the powdered sugar is incorporated, the icing will be quick thick. Never fear, we are going to thin it out with ½ teaspoon of vanilla extract and diced fresh strawberries. You can puree the strawberries beforehand if you want. I didnt because the mixer will break up the strawberries on its own, causing them to release their juice and transforming the icing into a lovely pale pink color with little red flecks of strawberry.
If the icing becomes seems too thin, add additional powered sugar one tablespoon at a time. If the icing becomes to thick, add additional diced strawberries or milk, also one tablespoon at a time.
Ice the cooled cake immediately. Sprinkle on a few sliced fresh strawberries for a pretty garnish if you want. You can serve the cake immediately from here, but I found the cake benefited from setting up for an hour in the fridge. To store leftover cake, cover the pan with plastic wrap or foil to keep it from drying out and store in the fridge for up to five days.
To Make The Cake Extra Pink
How do you get the cake pink? The preserves alone wont do itthe cake layers bake up a pale pinkish tan. For that birthday party pink hue, you need to add 1/8 teaspoon of red gel food coloring to get an ultra-pink cake. Its a little cheat that really boosts the cakes appeal. You can skip it, but I say go big or go home.
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Why Is It Called Shortcake
Shortcake is an English cooking/baking term referencing something crisp with the addition of fat, the fat in these being butter. Real shortcakes are are similar to a sweetened buttermilk biscuit, and they are fing delicious.
They are not too sweet, and kind of plain. This is a good thing because it gives your mouth all the room it needs to take in the flavor of the strawberries, which are at the height of their season right now. They are simple to make, and worth it.
Capture The Flavor Of Juicy Fresh Strawberries With This Old
If youre a fan of fresh strawberries, chances are you love them baked into a dessert as well. The only problem? Fresh strawberries can lose their flavor and color during the process. But not with this old-fashioned strawberry cake recipe.
A homemade strawberry puree used in both the cake batter and the frosting is the perfect solution. Its fresh, moist and wonderfully flavored. Its made entirely from scratch, toono need for Jell-O or a boxed mix with this cake.
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