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Vanilla Cake with Strawberries and Cream

10 servings



Nutritional Facts Per Serving

6.1 g
51.8 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 412
  • Fat 20.7 g
    • Saturated   12.2 g
    • + Trans 
  • Cholesterol 133 mg
  • Sodium   225 mg
  • Carbohydrate 51.8 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 6.1 g
    • Vitamin A 21 %
    • Vitamin C 18 %
    • Calcium 8 %
    • Iron 10 %


Preheat the oven to 350 degrees F. Lightly grease a 10" spring-form cake pan. Cut a circle of parchment paper to fit the bottom of the pan and set inside.

Place the flour, baking powder and salt in a bowl and whisk to combine. Place the butter and granulated sugar in a second bowl and beat with an electric mixer until thoroughly combined and lightened. Beat in eggs, one at a time. Mix in vanilla.

Mix dry ingredients into the butter mixture alternately with the milk until just combined. Spoon the batter into the pan. Bake 50 to 55 minutes, or until cake springs back when gently touched in the centre. Cool to room temperature; unmould cake.

Combine strawberries and icing sugar in a bowl. Top plated wedges of the cake with whipped cream and strawberries. Garnish with mint and serve.

Serving Suggestions

Serve the cake with a fine cup of coffee or tea. You’ll find a wonderful selection to buy and brew at Thrifty Foods. For an alcoholic drink, consider serving the cake with a small, glass of BC ice wine or late harvest Riesling.

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