Strawberry Cake

    55 minutes

    This easy cake is wonderful hot or cold, for morning or afternoon tea or a dessert. A definite family favourite.

    12 people made this

    Serves: 10 

    • 1 punnet (250g) fresh strawberries
    • 3 cups (375g) plain flour
    • 1 1/2 cups (350g) white sugar
    • 1 tablespoon ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 1/4 cups (310ml) vegetable oil
    • 4 eggs, beaten
    • 1 1/4 cups (155g) chopped pecans

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Butter and flour two 22x13cm loaf tins.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with a tablespoon of sugar and set aside while preparing bread mixture.
    3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into loaf tins.
    4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in tins on wire rack for 10 minutes. Turn loaves out and cool completely.

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    Reviews in English (6)


    Something else. I made a few minor changes. - reduced sugar to 1 cup - raw sugar rather than white sugar - 1/2 cup oil and 1/2 cup apple sauce instead of 1 1/4 cup oil - 3 tsp cinnamon instead of a Tbsp (though a Tbsp would have been OK) - I did puree almost all the strawberries with the oil and apple sauce, then blended in the beaten eggs. - Choc chips (about 1 cup) replaced the pecans as the younger ones don't like nuts in food. - I also baked 24 muffins (adjusting cooking time) and one (10cm x 20 cm pan) loaf. Muffins are better for lunch boxes *** A few days later I made this again, and I completely forgot to add the eggs, it's been accepted as a new recipe which you can view here:  -  19 Oct 2008


    Altered ingredient amounts. Substituted just under a cup of choc chips for the pecans  -  17 Oct 2008


    Fun way to use strawberries, and to add variety to the lunchbox! It would get a full 5 stars if I hadn't had to play with the sugar and oil amounts, I find my version pretty fantastic (see tweaks). Even the pickier members of this family (the children) enjoyed this one! This is a very quick recipe to make.  -  19 Oct 2008