Strawberry Tart Cake – a delicious recipe with yellow cake, water, oil, eggs, orange, currant jelly. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Grease and flour 10-inch spring-form pan or 10-inch angel food tube pan.
3
In a large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
4
Pour into prepared pan.
5
Bake at 350u00b0 for 40 to 50 minutes or until cake springs back when touched lightly in center.
6
Cool cake in pan on cooling rack 15 minutes. Remove rim.
7
Pierce top of cake with long-tined fork.
8
Sprinkle with liqueur.
9
Reserve 3 tablespoons of jelly; brush top of cake lightly with remaining jelly.
10
Arrange strawberries, pointed-ends-up, in center of cake.
11
Brush strawberries with reserved jelly.
12
Spoon dollops of whipped cream around strawberries.
13
Spread remaining whipped cream on side of cake. Garnish with mint.
14
Store in refrigerator.
15
Yields 16 servings.
504
kcal
Calories
49
g
Fat
6
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. Pillsbury Plus yellow cake mix, 1 c. water, 1/3 c. oil, 3 eggs, and more.
Yes, Strawberry Tart 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.
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