Strawberry Butter Cake

Strawberry Butter Cake

My favorite fruits are the different kinds of berries — strawberries, blueberries, raspberries and blackberries.  With the arrival of spring and summer, these berries are a wonderful treat.  These berries are loaded with vitamins and other anti oxidants.  So to welcome the spring and the warm weather, I took a normal version of butter cake and added a little bit of tweaking to create this new recipe.  It’s best to use fresh strawberries.  Since the strawberries I had were very sweet, I did not add any sugar when making the strawberry sauce.  Also, I did not strain the sauce to remove the seeds.  Once baked the seeds become a bit soft and crunchy.

For the cake, original recipe uses 1 cup of sugar and I lessened it to ¾ cup.


  • 9 oz all-purpose flour
  • ¾ cup sugar
  • 4 oz butter
  • 2 eggs
  • ½ tablespoon baking powder
  • 1 teaspoon strawberry essence
  • ½ cup strawberry sauce


  • To make the strawberry sauce add 1 cup chopped fresh strawberries and about 1 cup water and cook on a medium flame for about 7 -8 minutes or until the sauce thickens.
  • When it cools puree in a blender
  • Return to the stove and simmer until you get ½ cup strawberry sauce.
  • cool completely

To make the cake

  • Preheat oven to 350ºF.
  • grease a 8 inch round pan
  • in a bowl beat butter and sugar until soft
  • add one egg at a time and beat until blended
  • sift the flour with baking powder
  • add the flour alternating with strawberry sauce
  • beat until the mixture becomes smooth scrapping the bowl with a spatula occasionally
  • pour the cake mixture into the prepared pan and bake for about 30 minutes or until tooth pick inserted in the middle of the cake comes out clean
  • cool on a wire rack

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