Ingredients for Strawberry Ripple Cake
- 1/2 cup (113g) softened butter
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk
- 1 cup (150g) crushed strawberries (fresh or frozen)
- 1/2 cup (60g) chopped pecans
- 1/4 teaspoon ground nutmeg
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How to Make Strawberry Ripple Cake
- Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan.
- Cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Do not overmix; gently fold until just combined.
- Pour half of the batter into the prepared pan.
- In a bowl, gently combine 1 cup (150g) crushed strawberries, 1/2 cup (60g) chopped pecans, 1/4 cup (50g) granulated sugar, and 1/4 teaspoon ground nutmeg.
- Spread half of the strawberry mixture evenly over the batter in the pan.
- Top with the remaining cake batter, then the remaining strawberry mixture.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy warm with whipped cream or cool whip!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
142g
Fat
56g
Carbs
23g