- Category: Dessert
Ingredients
Strawberry Topping
- 1/2 cup granulated white sugar
- 1/2 teaspoon cardamom
- 2 tablespoons corn starch
- 4 cups fresh strawberries, quartered
Cake
- 1 box white, vanilla cake mix and any other ingredients (like oil) that it calls for. (I like Betty Crocker brand.) (Can sub for gluten free cake mix.)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Substitute the water in cake mix for almond milk. (Or cows milk)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease ring cake pan (or 9x13" cake pan).
- In a medium size bowl whisk together white sugar, cardamom and corn starch. Then add the quartered strawberries and mix together with a large spoon until evenly coated. Set aside.
- In a large bowl dump out cake mix and then whisk in cinnamon, ginger and nutmeg. Then follow the directions on the box (subbing the water for almond milk) to prepare the batter.
- Scoop the strawberry topping into the cake pan and evenly spread with a spatula. Then scoop in the cake batter on top of the strawberry topping in the pan and evenly spread it with a spatula.
- Bake in the preheated oven until a toothpick comes out clean when inserted into the center of the cake. (About 45-55 minutes.)
- Cool in the cake pan for 10 minutes. Then run a butter knife around the edges of the pan to loosen the cake and turn the cake out of the pan to finish cooling on a cake rack.
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