I’ve only ever enjoyed this particular meatloaf. With fresh onion, a hint of bell pepper, and sweet ketchup glaze for seasoning. We only need one loaf for our tiny family, so we freeze the other one and prepare it later.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup white sugar
- 4 eggs
- 2 teaspoons strawberry extract
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup pureed fresh strawberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.
- Mix flour, baking powder, and salt in a large measuring cup.
- Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.
- Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.
- Pour batter into prepared springform pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
- Process about 1 1/2 cup fresh strawberries in a blender until smooth to yield about 1/2 cup strawberry puree.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 293 mg |
| Sugars | 14 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
followed the recipe to the letter. This was my 1st cake disaster and ive only made 5 cakes. The cake was dense, dry and holey.
I made this cake and I think the recipe is wrong!!!! I think it calls 1 tsp baking powder instead of 4 tsp.. I followed the recipe exactly and my cake was hard like pudding.. not good at all
I made this cake today and was disappointed. I was expecting more strawberry flavor…it didn’t have much flavor to me. My husband liked it though, so I guess it wasn’t that bad. I made the vanilla glaze (substituting strawberry extract for vanilla) for it and that was good. I also made mine in a 9X13 pan instead of springform pans and it was done in 30 minutes.
I made this cake the other night – I’m torn between the rating to give, and may remake this cake and adjust the rating based on the second outcome. First up – the only company I’m aware of to make strawberry extract is Watkins – which fortunately I had a brand new bottle and thus why I made this recipe. I scaled the recipe back to make 8 servings and used regular cake tins. I found this cake to be dense and quite heavy which surprised me as the batter was remarkable light/airy and reminded me of a boxed cake mix. I couldn’t detect a noticeable strawberry taste either. The cake took on a somewhat muted pink tone that wasn’t so detectable after it had been baked, frosted and cut. The recipe didn’t suggest the cake be frosted but I used an all butter buttercream frosting and used a dark chocolate drizzle w/ fresh strawberries on top.