Frozen Strawberry Cake recipe

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Ingredients

2 cups all-purpose flour
1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening (such as Crisco®)
½ cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 (16 ounce) packages frozen strawberries, thawed and juice reserved
⅓ cup water
2 tablespoons cornstarch

Nutrition Info

227.2 calories
carbohydrate: 34.1 g
cholesterol: 38 mg
fat: 9.1 g
fiber: 1.6 g
protein: 3.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 170 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

  2. Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  4. While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice, cook and stir until sauce thickens. Serve over cake.

Recipe Yield

1 9x13-inch cake

Recipe Note

My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.

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