Strawberry Ripple Cake Recipe

Indulge in this stunning Strawberry Ripple Cake, perfect for any occasion! This easy recipe uses fresh or frozen strawberries to create a beautiful and delicious dessert that's sure to impress. Serve warm with whipped cream for the ultimate coffee companion. Get ready to wow your guests!

Prep Time 20 mins
Cook Time 45 mins
Calories 523.4 kcal
Protein 15g
Rating 5.0 (2 Reviews)
Strawberry Ripple Cake 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Ripple Cake

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How to Make Strawberry Ripple Cake

  1. Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan.
  2. Cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
  3. Beat in 2 large eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. 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.
  6. Pour half of the batter into the prepared pan.
  7. 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.
  8. Spread half of the strawberry mixture evenly over the batter in the pan.
  9. Top with the remaining cake batter, then the remaining strawberry mixture.
  10. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. 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