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STRAWBERRY CAKE-A Recipe from Nancy

When strawberries are in season, you might enjoy this old recipe from my Great Aunt Hat Bannerman.
If you want a 2 layer cake, you will need to double the recipe.
Cream together: ½ cup soft butter
1 cup white sugar
Add 3 beaten eggs
Add 1 cup fresh, crushed strawberries [or frozen or canned plus the juice can be used]
Sift together and add to the above mixture:
1 ½ cups all-purpose flour
1 tsp. baking powder
Bake in a greased 8” square pan at 325F for 35-40 minutes.
NOTE: This cake can be iced with a buttercream icing or, as it is a moist cake can be enjoyed un-iced

152 Holland St. E

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