Recipe Details
Ingredients
-
2cupsall-purpose flour
-
1 ¼cupswhite sugar
-
1teaspoonbaking soda
-
½teaspoonsalt
-
½cupshortening (such as Crisco®)
-
½cupsour cream
-
3largeeggs
-
1teaspoonvanilla extract
-
2(16 ounce) packagesfrozen strawberries, thawed and juice reserved
-
⅓cupwater
-
2tablespoonscornstarch
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
-
Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
-
While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.
Cook’s Note:
You can use butter-flavored shortening if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories227 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 3g |
15% |
Cholesterol 38mg |
13% |
Sodium 170mg |
7% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 2g |
6% |
Total Sugars 18g |
|
Protein 3g |
7% |
Vitamin C 23mg |
26% |
Calcium 25mg |
2% |
Iron 1mg |
7% |
Potassium 124mg |
3% |
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved