Print Options

Back to Strawberry Poppy Seed Cake >

Include these items:

Select reviews >

Taste of Home Logo

Strawberry Poppy Seed Cake

 Strawberry Poppy Seed Cake
The only way to make this tasty cake better is to pair it with a creamy scoop of vanilla ice cream or a warm cup of coffee. Strawberry Festival of Maine
12 ServingsPrep: 25 in. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoons grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • FILLING:
  • 2 cups sliced fresh or frozen strawberries, thawed and drained
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and lemon peel. Combine the flour, poppy seeds, baking soda
  • and salt; add to the creamed mixture alternately with sour cream,
  • beating well after each addition.
  • Transfer to a greased and floured 9-in. springform pan; spread batter

2 of 2

Strawberry Poppy Seed Cake (continued)

Directions (continued)

  • slightly up sides of pan, forming a well. Combine filling
  • ingredients; spoon into the well. Bake at 350° for 30-35 minutes
  • or until crust is golden brown. Cool for 10 minutes before removing
  • from pan to a wire rack.
  • In a small bowl, combine confectioners' sugar and milk; drizzle over
  • cake. Serve warm. Yield: 12 servings.
Nutritional Facts: 1 slice equals 246 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 166 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.