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strawberry cake with strawberries on top in the shape of a star
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5 from 14 votes

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 Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Servings: 12
Calories: 551kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

CAKE

  • 2 cups sugar
  • 2 cups self-rising flour
  • 1 stick butter
  • 1 cup vegetable oil
  • ½ cup water
  • 2 eggs
  • ½ cup buttermilk
  • 2 cups mashed strawberries drained well (or use 1 cup freeze-dried berries)

ICING

  • 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 ½ cup freeze-dried berries)

Instructions

CAKE

  • Preheat oven to 350 degrees.
  • Stir flour with sugar in a mixing bowl. Set aside.
  • Melt butter in a saucepan, then add oil and water.  Bring to a boil for 1 minute.  
  • Pour wet ingredients into dry ingredients in mixing bowl.  Blend with a mixer on medium speed for 1 minute.
  • In a separate bowl, whisk eggs and buttermilk together. Pour into contents in mixing bowl.
  • Add drained strawberries and mix batter for 1 minute on medium speed until combined.  Batter will turn pink.
  • Pour batter into a 13 x 9 inch greased and floured pan. (ad)
  • Bake at 350 degrees for 40 minutes until cake springs bake in the center.  Remove from oven and cool.  

ICING

  • Place cream cheese in a mixer and blend until smooth.  Add slices of butter gradually and continue to blend until creamy.
  • Add powdered sugar 1 cup at a time and mix until thickened. Mix in vanilla.
  • Drain strawberries well and add to mixture. Or, use freeze dried berries. (ad)
  • Blend until icing turns pink. 
  • If icing is too thin, add more powdered sugar to thicken.
  • Pour icing on top of cooled cake and spread with a knife or spatula.
  • Top cake with additional strawberries if desired. 

Notes

  • Make sure strawberries are drained well each time they are used.  Use a paper towel or cheesecloth to squeeze out all the excess moisture. If you want to avoid this step, use freeze-dried (ad) strawberries instead. They work better in my opinion. 
  • You may need more powdered sugar if the icing is too thin. 
  • If you can't find self-rising flour, add 3 teaspoons of baking powder and ½ teaspoon salt to 2 cups of all-purpose flour. 

Nutrition

Calories: 551kcal | Carbohydrates: 92g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 102mg | Fiber: 1g | Sugar: 75g | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg