Vintage Strawberry Cake
Vintage Strawberry Cake will take you back to the days when Granny was baking in the kitchen and the smell of strawberries filled the air!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 use 1 cup freeze-dried berries))
- 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
- 1 cup mashed strawberries (drained well (or use 1/2 cup freeze-dried berries))
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Stir flour with sugar in a mixing bowl. Set aside.
- 3
Melt butter in a saucepan, then add oil and water. Bring to a boil for 1 minute.
- 4
Pour wet ingredients into dry ingredients in mixing bowl. Blend with a mixer on medium speed for 1 minute.
- 5
In a separate bowl, whisk eggs and buttermilk together. Pour into contents in mixing bowl.
- 6
Add drained strawberries and mix batter for 1 minute on medium speed until combined. Batter will turn pink.
- 7
Pour batter into a 13 x 9 inch greased and floured pan. (ad)
- 8
Bake at 350 degrees for 40 minutes until cake springs bake in the center. Remove from oven and cool.
- 9
Place cream cheese in a mixer and blend until smooth. Add slices of butter gradually and continue to blend until creamy.
- 10
Add powdered sugar 1 cup at a time and mix until thickened. Mix in vanilla.
- 11
Drain strawberries well and add to mixture. Or, use freeze dried berries. (ad)
- 12
Blend until icing turns pink.
- 13
If icing is too thin, add more powdered sugar to thicken.
- 14
Pour icing on top of cooled cake and spread with a knife or spatula.
- 15
Top cake with additional strawberries if desired.