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Strawberry Poppy Seed Cake

Strawberry Poppy Seed Cake




12 servings


1 hour 35 minutes


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  • 1-1/4 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 teaspoon Fleischmann's® Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seed
  • 3/4 cup sugar
  • 1 tablespoon freshly grated lemon peel
  • 3 eggs
  • 1/2 cup Mazola® Canola Oil
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, sliced about 1/8" thick
  • 1 tablespoon all-purpose flour

Sweetened whipped cream

  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar




  1. Preheat oven to 350?F. Grease and flour a 4-1/2 x 8-1/2-inch loaf pan; set aside.
  2. Stir together in large bowl of electric mixer the 1-1/4 cups flour, almond meal, baking powder, baking soda, salt, poppy seed, sugar and lemon peel until blended.
  3. In a large measuring cup, whisk eggs. Add oil, sour cream and vanilla extract; whisk until combined. With mixer on low speed, add egg mixture to flour mixture. Beat on medium speed about 1 minute, scraping sides of bowl occasionally.
  4. Toss strawberry slices with the 1 tablespoon flour. Fold 1-1/2 cups strawberries into batter. Pour batter into pan; sprinkle remaining strawberries on top. Bake for 50 to 55 minutes or until wooden skewer inserted in centre comes out clean.
  5. Let cool on wire rack 10 minutes. Remove cake from pan; let cool 50 minutes longer. Slice cake; serve with Sweetened Whipped Cream and additional sliced fresh strawberries, if desired. Cover and refrigerate any leftovers.

Sweetened Whipped Cream:

  1. Beat cream and vanilla extract in mixer bowl with whisk attachment. Gradually add powdered sugar; beat until stiff peaks form.

Recipe courtesy of Tessa Huff, Pastry Chef & Blogger @ StyleSweetCA


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