Aunt Kate's Strawberry Cake

Aunt Kate's Strawberry Cake

Drea217 1

"This recipe dates back to the early 1900's and was made by my grandmother's sister Kate. I have the fondest memories of my grandmother and my mother making this when strawberries came into season. The cake itself is not very sweet, although the icing is. The balance is perfect. I make this for many occasions, and my secret taste testers have remarked how wonderful it is. Just a side note: using fresh, sweet strawberries is the key."


45 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a cake pan.
  3. Beat white sugar and shortening together until light and fluffy.
  4. Beat eggs, one at a time, into sugar mixture until well mixed; stir in vanilla extract.
  5. Stir 1 cup strawberries and baking soda in a large bowl until baking soda is dissolved. This will help strawberries foam and rise in the cake.
  6. Whisk flour and salt together in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then strawberry mixture, beginning and ending with flour mixture.
  7. Pour batter into prepared cake pan.
  8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  9. Beat confectioners' sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake.


  • Cook's note:
  • Add more strawberries if frosting is too thick or more confectioners sugar if too thin.
  • A 7x11-inch, 9x9-inch, or 8x12-inch cake pan can be used.
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Your rating



  1. 25 Ratings


I had fun playing with this, seeing if I could improve upon some issues of concern. First, I thought it unusual that baking soda was in the ingredients list, but not baking powder, especially s...

This was really good!! My 3-year old ate every bite. I found my cake took 35 minutes to cook through (I used a 9" round cake pan). Had to add the photo, it's a real showstopper! Thanks for s...

My son wanted a Neapolitan cake for his birthday. I used this for the strawberry layer. I didn't make the frosting. This cake has great flavor, the strawberry flavor was perfect. It was actually...

"Grease a cake pan." What size cake pan? Judging from the amount of flour, I surmised an 8"-9" round pan, or an 8"X8" square. I backed the soda off to 1/4 tsp and added a tsp of baking powder, s...

I made this following the recipe exactly except, after reading the reviews, I added one teaspoon of baking powder to give it a little lift. It is true that this is a rather dense cake, and it i...

I doubled the recipe to make a 9x13 cake, and it's just too dense & not sweet enough for cake. This would make a great strawberry muffin recipe, though. Sorry, it just wasn't a hit in my house.

I can't wait to make this cake again! I wasn't able to frost it b/c it was too moist & fell apart. That was my fault, though. I only had one egg so substituted strawberry applesauce for the othe...

I made this for my dad's birthday. He is always crazy about strawberry cake, and I wanted to find the perfect recipe. This is it. BUT, it does need some modifications. Here is what I changed: 1)...

This is a very heavy cake. It is really thick, so if you crave a light, fluffy cake, this is not the one. The cake itself is not very sweet. The frosting, however, is TDF! It is sweet and a perf...