Best River Road Strawberry Cake Recipes

Fresh Strawberry Cake image

Time 1h25m

Yield One 9-inch cake, 8-10 servings

Number Of Ingredients 9

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved

Steps:

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Cake can be stored at room temperature for several days, loosely covered.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, SaturatedFat 5 g, Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg

River Road Strawberry Cake image

Provided by Mary R Morris

Time 50m

Number Of Ingredients 11

1 box white cake mix
3 Tbsp flour heaping
1 pkg strawberry jello (3 oz)
1 c vegetable oil
4 large eggs
1/2 c water
1/2 pkg frozen strawberries,sliced
ICING ::;
1/2 stick butter (do not use margine)
about two cups of powered sugar
1/2 pkg frozen strawberries

Steps:

1. CAKE: Mix cake mix ,flour and Strawberry and Jello.Add oil.Beat in eggs.Add water and strawberries.Mix well.Bake in greased bunt pan or tube pan 35 to 40 minutes in 350 degree oven.
2. ICING: 1/2 Stick Butter 1/2 Package Strawberries About 2 cups Powdered Sugar
3. Melt butter with 1/2 package strawberries.Mash in .Mix in the powered sugar untill spreading consistency..
4. PERSONAL NOTE:::When I add the frozen strawberries to this cake batter ,if they are whole I cut them,in half's are quarters....If all you can find is the one frozen in the juice ,just drain them well and use them..I often do..