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Vintage Strawberry Cake Recipe

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4.2 from 40 reviews

This Vintage Strawberry Cake is a charmingly nostalgic dessert combining the sweetness of mashed strawberries with a moist, pink-hued cake and creamy strawberry-infused cream cheese frosting. With a tender crumb and luscious icing, it’s perfect for celebrations or a delightful treat any time of year.

Ingredients

Cake

  • 2 cups sugar
  • 2 cups self-rising flour
  • 1 stick butter
  • 1 cup vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 cups mashed strawberries (drained well or 1 cup freeze-dried berries)

Icing

  • 1 8 oz block cream cheese, softened
  • 1 stick butter (sliced in chunks, softened)
  • 4 cups powdered sugar (may need more if icing is thin)
  • 1 tsp vanilla extract
  • 1 cup mashed strawberries (drained well or 1/2 cup freeze-dried berries)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
  2. Mix Dry Ingredients: In a large mixing bowl, stir together the self-rising flour and sugar. Set this mixture aside for later use.
  3. Prepare Wet Ingredients: Melt 1 stick of butter in a saucepan. Once melted, add the vegetable oil and water, and bring the mixture to a boil for 1 minute to combine the flavors.
  4. Combine Wet and Dry: Pour the hot butter, oil, and water mixture into the bowl containing the dry ingredients. Use an electric mixer on medium speed to blend the mixture for 1 minute.
  5. Add Eggs and Buttermilk: In a separate bowl, whisk together the eggs and buttermilk until smooth. Then pour this into the mixing bowl with the batter.
  6. Incorporate Strawberries: Add the drained mashed strawberries to the batter and mix on medium speed for 1 minute until all ingredients are combined and the batter turns a lovely pink color.
  7. Prepare Pan and Bake: Pour the batter into a greased and floured 13 x 9 inch baking pan. Place in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
  8. Make the Icing - Cream Cheese Base: Place softened cream cheese in a mixer and blend until smooth and creamy.
  9. Add Butter to Icing: Gradually add the softened butter chunks to the cream cheese and continue mixing until the mixture is smooth and creamy.
  10. Add Powdered Sugar and Vanilla: Add powdered sugar to the mixture one cup at a time, mixing between additions until the icing thickens. Mix in the vanilla extract.
  11. Incorporate Strawberries into Icing: Add the well-drained mashed strawberries or freeze-dried berries to the icing and blend until the frosting turns a pink color. If the icing is too thin, add more powdered sugar until reaching the desired consistency.
  12. Assemble Cake: Pour the icing on top of the cooled cake and spread evenly using a knife or spatula.
  13. Garnish: Optionally, top the cake with additional fresh strawberries for decoration before serving.

Notes

  • Ensure strawberries used in the batter and icing are well-drained to avoid thinning the cake or icing too much.
  • If fresh strawberries are not available, freeze-dried berries can be used but will provide a different texture and intensity of flavor.
  • The cake batter will be pink due to the strawberry incorporation—don’t worry, this is a sign of good flavor distribution.
  • Adjust the consistency of the icing by adding more powdered sugar if it is too thin for spreading.
  • Use room temperature ingredients for a smoother batter and icing.
  • Self-rising flour contains salt and leavening agents, so no additional baking powder or salt is needed.

Find it online: https://recipethrive.com/vintage-strawberry-cake-recipe/