Best Strawberry Summer Cake Recipes

DIABETIC SUMMER STRAWBERRY CAKE

Steps:

• 1. Mix all ingreditents together and pour into a 9X13 cake pan. Bake at 350 for 35 to 40 minutes. Garnish with sugar free cool whip and fresh strawberries.

STRAWBERRY SUMMER CAKE

Steps:

• 1. Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan
• 2. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
• 3. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. You may have to overlap a few to get them all in. Sprinkle remaining 2 tablespoons sugar over berries.
• 4. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

STRAWBERRY SUMMER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10 inch pie pan or 9 inch deep dish pan. Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with mixer, about 3 minutes with electric mixer. Mix in egg and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter as closely as possible in a single layer. Sprinkle remaining 2 TBSP sugar over berries. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and tester comes out free of wet batter, about 50-60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

STRAWBERRY SUMMER CAKE

Steps:

• 1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
• 2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
• 3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
• 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.