Aunt Kate's Strawberry Cake


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.

Aunt Kate's STrawberry Cake Cupcakes with paper flags
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
16 servings


  • 1 cup white sugar

  • ½ cup shortening

  • 2 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup mashed fresh strawberries

  • ½ teaspoon baking soda

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 2 cups confectioners' sugar

  • ¼ cup butter, room temperature

  • ¼ cup mashed fresh strawberries


  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.

Nutrition Facts (per serving)

264 Calories
10g Fat
42g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 264
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 31mg 10%
Sodium 142mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 29g
Protein 3g
Vitamin C 11mg 54%
Calcium 10mg 1%
Iron 1mg 5%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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