Strawberry Blender Cake Recipe

Cook Time: 45 minutes

Save to MyRecipes Tap "Save" to keep this recipe in MyRecipes, your new and upgraded digital recipe box for Allrecipes!

Ingredients

• 1 packed cup sliced strawberries
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup white sugar
• 1 lemon, zested
• 1/2 lemon, juiced
• 1/4 teaspoon vanilla extract
• 2 1/4 cups self-rising flour (see Note)
• 1 pound fresh strawberries, sliced (for topping)
• 1/2 cup mascarpone (for whipped cream)
• 1 cup cold heavy cream (for whipped cream)
• 2 tablespoons confectioners' sugar (for whipped cream)

Directions

1. Preheat the oven: Preheat your oven to 350F (180C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two longer sides for easy removal of the cake later.
2. Prepare the cake batter: Add the sliced strawberries, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract to a blender. Blend on high for 10-15 seconds until the mixture is fully emulsified.
3. Incorporate the flour: Add the self-rising flour to the blender and blend on high for another 30 seconds until the flour is completely incorporated. Scrape down the sides of the blender with a spatula and blend for a few more seconds if necessary to ensure the flour is fully mixed in.
4. Transfer the batter: Pour the batter into the prepared loaf pan. Tap the pan on a kitchen towel to help settle the batter evenly.
5. Bake the cake: Place the pan in the preheated oven and bake for about 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool completely before removing it from the pan.
6. Prepare the strawberries: Place the sliced strawberries in a bowl and sprinkle with sugar. Stir briefly, cover, and let sit for 30 minutes. Stir again, cover, and let sit for another 30 minutes. Repeat this process twice more, or until the berries have released enough juice for your taste. Once done, cover and refrigerate the strawberries until needed.
7. Make the whipped cream: In a mixing bowl, combine the mascarpone, confectioners' sugar, and vanilla extract. Beat with an electric mixer for 20 seconds to soften and loosen the mascarpone cheese. Add the heavy cream and continue beating until medium-stiff peaks form.
8. Assemble the dessert: Slice the cooled cake into 1-inch thick slices, yielding about 8 slices. Place a slice in a shallow serving bowl, and spoon the strawberry juice over the cake until it is saturated. Top with a spoonful of the macerated strawberries, a generous dollop of whipped cream, and more berries and juice as desired.

Nutrition Facts

Nutrient	Amount per Serving
Calories	611
Total Fat	35g (45%)
Saturated Fat	17g (83%)
Cholesterol	142mg (47%)
Sodium	579mg (25%)
Total Carbohydrate	69g (25%)
Dietary Fiber	5g (18%)
Total Sugars	35g
Protein	10g (19%)
Vitamin C	96mg (106%)
Calcium	208mg (16%)
Iron	3mg (16%)
Potassium	388mg (8%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Strawberry Blender Cake

The Strawberry Blender Cake is a modern twist on the classic strawberry desserts popular in American kitchens. Emerging in the late 20th century, it was designed for convenience without compromising flavor. Using a blender to prepare the batter revolutionized traditional cake-making, making it accessible for home cooks seeking both speed and simplicity. The recipe combines fresh strawberries directly into the batter, creating a naturally sweet and moist cake that captures the essence of the fruit.

Regional Variations and Characteristics

While the recipe is American in origin, subtle regional variations exist. In the southern United States, for instance, cooks often use extra fresh strawberries and incorporate a splash of bourbon into the whipped cream for added depth. In contrast, northern regions may prefer a slightly denser cake texture, achieved by lightly adjusting the flour ratio. Coastal areas sometimes highlight locally grown berries, emphasizing freshness and seasonal flavor. Regardless of location, the core concepta quick, blended cake bursting with strawberry flavorremains consistent.

How It Differs From Similar Desserts

Strawberry Blender Cake is often compared to strawberry shortcake, but there are clear differences. Unlike shortcake, which typically features a biscuit or sponge base with layers of strawberries and cream, this cake integrates the fruit directly into the batter. This creates a more uniform flavor and a cake that is soft enough to absorb strawberry juices, yet firm enough to maintain its shape. Additionally, the blender technique gives it a smoother texture and faster preparation time, setting it apart from traditional layered desserts.

Typical Serving Occasions

This cake is versatile in presentation and use. It is commonly served as a dessert during summer gatherings, afternoon teas, and family celebrations. Many bakeries offer it as a seasonal treat when strawberries are at their peak, often topped with whipped cream or mascarpone. Its simplicity also makes it popular for casual brunches and picnics, where easy slicing and serving are desirable. Some families enjoy it in individual bowls, layering the cake with berry juices and cream for a deconstructed experience.

Fun and Interesting Facts

• The blender method used in this cake saves significant cleanup time, which has made it a favorite for busy home bakers.
• Adding lemon zest and juice enhances the natural strawberry flavor while balancing sweetness.
• Despite its modern approach, the cake embodies traditional summer dessert flavors cherished in American cuisine for generations.
• Some bakers like to experiment with variations, such as using different berries or adding a touch of almond extract, demonstrating its versatility.
• The cakes moist texture comes from the fruits juices interacting with the flour during baking, a clever natural trick that eliminates the need for additional syrups or soaking.

FAQ about Strawberry Blender Cake Recipe

Comments