Strawberry Cake

This simple strawberry cake folds a quick stovetop strawberry mixture into yellow cake batter, giving the finished cake small pieces of fruit and a clear berry flavor. The fruit is cooked briefly with maple-flavored syrup and cornstarch so it thickens before it reaches the batter. That step also reduces excess moisture, helping the center bake evenly. Serve the cake plain, with sliced berries, or with a spoonful of whipped topping added just before serving.

Recipe at a glance

• Yield: 18 pieces
• Prep time: 15 minutes
• Bake time: 34–38 minutes
• Cooling time: about 1 hour
• Equipment: small saucepan, cutting board, 9-by-13-inch baking pan, mixing bowl, whisk or sturdy spoon, and cooling rack

Ingredients

• 1 pound (454 g) fresh strawberries
• 2 tablespoons sugar-free maple-flavored syrup
• 1/2 teaspoon cornstarch
• 1 box (about 15 ounces/425 g) sugar-free classic yellow cake mix
• 3 large eggs
• Nonstick cooking spray

Prepare the strawberry mixture

1. Heat the oven to 350°F (175°C). Lightly coat a 9-by-13-inch pan with nonstick spray.
2. Hull the strawberries and chop them into roughly 1/2-inch pieces. Put the fruit and maple-flavored syrup in a small saucepan over medium-low heat.
3. When the berries begin to release juice and gently simmer, sprinkle in the cornstarch while stirring. Cook for about 5 minutes, stirring often, until the juice lightly coats the spoon and the berries have softened but have not completely disappeared. Remove the pan from the heat and cool for 10 minutes.

Mix and bake

1. Place the cake mix in a large bowl. Add the eggs and the warm—not piping hot—strawberry mixture. Stir slowly at first so the dry mix does not scatter, then mix just until no dry pockets remain. Scrape the bottom and corners of the bowl once.
2. Spread the batter evenly in the prepared pan. Bake for 34–38 minutes. Begin checking at 34 minutes: the top should spring back after a light touch, and a toothpick inserted near the center should emerge without wet batter. A few moist crumbs are fine.
3. Set the pan on a rack and cool completely before cutting it into three rows by six rows. Cutting while warm can compress the soft crumb.

Why the ingredients matter

Strawberries supply most of the liquid in this version, so accurate measuring and the short stovetop reduction matter. Cornstarch binds some of the berry juice; adding a large extra quantity can make the fruit gummy. The eggs provide structure that lets the fruit-heavy batter set. Cake-mix box sizes vary, so use one close to 15 ounces. If the box includes different directions, follow this recipe’s ingredient list while using the visual doneness cues above.

Troubleshooting and substitutions

If the strawberries are frozen, thaw them completely, drain off excess liquid, and weigh 1 pound before cooking. Raspberries can replace up to half the strawberries, although they will add seeds and a sharper flavor. If the center still ripples when the pan is gently moved, continue baking in 3-minute intervals. Cover loosely with foil only if the edges brown before the center sets.

Storage

Keep the cooled cake covered at room temperature for 1 day or refrigerate it for up to 4 days. Because it contains fresh fruit, refrigeration is best in a warm kitchen. Freeze individual unfrosted pieces for up to 2 months; wrap them well and thaw in the refrigerator.