Canada Day Strawberry Cake!

Strawberry Season is upon us!

Happy Canada Day! One of my patients just posted this recipe and said I could repost it here because it looks soooooo amazing – I have not yet made it but maybe next week when I get some farm fresh strawberries.  Anyway, who wouldn’t like a strawberry cake?  Annnnd its Red and White just in time for Canada Day! Photo Credit to my Patient L.M.!

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I remember as a kid going strawberry picking each year with my mom.  This year my fave farm has closed and I am not sure where to go so I may actually skip it for the year so I can figure it out…. sad I don’t have that place to go to anymore but such is life…. thank goodness there are still lots of strawberry farms around the GTA! If anyone has a favourite please tell me!


Here are all of the things you will need for this Strawberry Cake:

Strawberry topper:

1/2 c sugar

2 tbsp. corn starch

4 c fresh quartered strawberries

1 tsp vanilla


2 c flour

1 tbsp baking powder

1/4 tsp salt

4 eggs at room temp

1/2 c melted butter

1/2 c vegetable oil

1 c whole milk at room temp

1 tsp vanilla



Strawberry Cake here we come!

Grease and flour a 10 inch round (or 9×9 square) cake pan and pre heat oven to 350F. Mix corn starch and 1/2 c sugar and sprinkle over strawberries as well as vanilla. Toss together and spread over bottom of pan.

Cake batter: sift flour and baking powder together and set aside.   In the bowl of an electric mixer beat eggs, and sugar together until foamy.  Mix together butter and oil in a measuring cup and add slowly to egg and sugar mix as it continues to beat.  Stir vanilla into milk, and fold in with dry ingredients alternating between wet and dry.  Pour batter over strawberries and bake 50-60 min until a toothpick inserted in the centre comes out clean.  Cool in pan 10 minutes before inverting onto heatproof serving plate and serve with whipped cream.