Mashed Strawberry Cake

    1 hour 50 minutes

    This is a delicious and not-too-sweet strawberry cake covered with tart lemon icing and sprinkled with toasted slivered almonds. You can use white sugar if you prefer, but I like raw because it is more flavourful.

    151 people made this

    Serves: 24 

    • 115g butter, softened
    • 1 1/4 cups (245g) raw sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1/2 teaspoon salt
    • 4 tablespoons sour cream
    • 1 teaspoon bicarb soda
    • 1 cup mashed strawberries
    • 1 1/2 cups (190g) plain flour
    • 2 tablespoons butter, softened
    • 1 cup (120g) icing sugar
    • 1 tablespoon milk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 1/4 cup toasted slivered almonds

    Preparation:20min  ›  Cook:30min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl cream together 115g butter and the raw sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
    3. In a small bowl, stir together the sour cream and the bicarb soda until the bicarb soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well then stir in the mashed strawberries.
    4. Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
    5. While cake is cooling, make the icing: Cream together 2 tablespoons butter and icing sugar. Add the milk, lemon juice and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with slivered almonds.

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    Reviews and Ratings
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    Reviews in English (132)


    this cake is amazing, 5 guys demolished 1st cake in minutes  -  17 Jul 2013


    Easy, moist, delicious cake - perfect for afternoon tea. My husband really enjoyed this cake and ate it without frosting/icing. I preferred fresh whipped cream over the lemon frosting. Excellent recipe.  -  11 Sep 2016


    I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better. Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid. I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great!  -  17 Feb 2004  (Review from Allrecipes USA and Canada)