Strawberry Cake Recipe

Name: Strawberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups flour; 2 cups sugar; 1 tablespoon baking powder; 1/2 cup non-fat powdered milk; 1/2 teaspoon pink himalayan sea salt; 3 ounces strawberry gelatin; 1 1/4 cups water; 1 1/2 teaspoons vanilla; 1/2 cup vegetable oil; 3 eggs; 1/2 cup strawberry jam (optional for swirl)

Servings: persons

3 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat powdered milk
1/2 teaspoon pink himalayan sea salt
3 ounces strawberry gelatin
1 1/4 cups water
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
3 eggs
1/2 cup strawberry jam (optional for swirl)

1
Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low.
2
Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing.
3
Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1/2 way full with the batter.
4
Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer.
5
Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups flour, 2 cups sugar, 1 tablespoon baking powder, 1/2 cup non-fat powdered milk, and more.

Yes, Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cake

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