Strawberry Nut Cake Recipe

Strawberry Nut Cake Recipe

½ cup shortening

1 ¼ cup sugar

3 large eggs

¾ cup buttermilk

2 cups flour

½ teaspoon baking soda

1 teaspoon salt

1 ½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla

½ cup chopped nuts

1 cup fresh or drained frozen strawberries


Preheat the oven to 350 degrees. Grease and flour two, 8-inch round cake pans. Cream the shortening and the sugar together until fluffy. Add the eggs, one at a time, beating after each addition. Combine the remaining dry ingredients and add alternately to the creamed mixture with the buttermilk. Beat in the vanilla. Stir in the nuts and fold in the strawberries. Pour batter into the prepared pans and bake for 30 minutes or until cake tester comes out clean. Cool in the pans for 10 minutes and then turn out onto wire racks to cool completely. Fill and frost with Pink Strawberry Icing.

Pink Strawberry Icing

1/3 cup butter at room temperature

½ teaspoon salt

3 cups confectioner’s sugar

3 tablespoons strawberry juice

2 tablespoons milk

1 teaspoon vanilla

Cream the butter and the salt together; blend in the confectioner’s sugar alternately with the strawberry juice and milk, beating after each addition. Add the vanilla and beat until smooth and creamy and of spreading consistency. Spread on the cooled cake.

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