A delicious homemade cake with chunks of fresh strawberries instead of puree, turning the whole cake pink like most strawberry cakes.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.

  • Combine sugar, oil, eggs, and vanilla extract in a large bowl and beat thoroughly.

  • Combine flour, baking powder, and salt in a small bowl. Add to the sugar mixture with milk and combine to make a thick batter. Add strawberries and fold gently to combine. Pour batter into the prepared pan.

  • Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 40 to 45 minutes.

Cook's Notes:

This can be made into 18 regular-size cupcakes instead; line cupcake tins with liners before pouring in batter and baking for 25 minutes.

You can use melted unsalted butter instead of oil.

Nutrition Facts

292.7 calories; protein 4.3g 9% DV; carbohydrates 45.6g 15% DV; fat 10.7g 17% DV; cholesterol 46.9mg 16% DV; sodium 190.7mg 8% DV. Full Nutrition