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12Ingredients
85Minutes
1070Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. strawberries
- 4 Tbsp. granulated sugar
- unsalted butter (at room temperature - 1 cup, 2 sticks)
- 2 cups granulated sugar
- 1 tsp. salt
- 4 large eggs
- 1 1/2 tsp. vanilla bean paste
- 1 lemon
- 3 cups all-purpose flour
- 1 cup confectioner's sugar
- 1 1/4 tsp. vanilla extract
- 3 Tbsp. milk
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Directions
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NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1070Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol220mg73% |
Sodium670mg28% |
Potassium500mg14% |
Protein18g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate233g78% |
Dietary Fiber8g32% |
Sugars153g |
Vitamin A8% |
Vitamin C200% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Jenny C. 5 years ago
This was exactly how you expect it would be! Cakey yet a bit dense, sweet but balanced by the strawberry, lemony, and a powerhouse of delicious explosion in one bite. Will definitely be making it again. No modifications needed.
A W. 5 years ago
Doesn't quite spread the way it indicates it will. I would have preferred about a cup more strawberries cut in much smalller pieces. The batter is delicious though and would make a great base for shortcake or cheese cake.
Carla Pauli 5 years ago
A little bready, but super yummy. Tried it with half strawberries, 1/4 pears and the other 1/4 mango. All super yummy. Some extra syrup or jam would have helped to make it more moist and less bready. Regardless, a lot of it was eaten before it even cooled. Did not do the glaze. Delicious.
Ann Carolyn Seigies 6 years ago
Used gluten free flour, texture was light and fluffy. I think I’d like it a bit more lemon-y, so will probably either add lemon EO, as Tiffany did, or lemon extract.
Thank you for the great recipe!
Tiffany Fox 6 years ago
Amazing. My husband told me it was the best dessert I've ever made.
I made a few modifications along the way- I used a combo of rhubarb & strawberries; vanilla extract instead of vanilla bean paste; substituted 1 cup quick oats for 1 cup of the flour; added 4 drops lemon essential oil to the cake mix for an extra lemony kick. Didn't bother with the glaze - it didn't need it; perfect balance of sweet and tangy!