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Homemade strawberry cake, sweet baked dessert
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Homemade strawberry cake (90 g) has 257 calories. That works out to 285 calories per 100 g. It contains 39.4 g of carbs, 4.1 g of protein, 9.6 g of fat and 1.3 g of fiber. Its 7.7 µg of Selenium covers 14% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 90 g
257
KCAL / 90G
Carbs
39.4g
· 14% DV
Protein
4.1g
· 8% DV
Fat
9.6g
· 12% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 6% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 257 kcal | |
| Total fat | 9.6 g | 12% |
| Saturated fat | 2.79 g | 14% |
| Trans fat | 0.11 g | |
| Sodium | 189 mg | 8% |
| Total carbohydrate | 39.4 g | 14% |
| Fiber | 1.3 g | 5% |
| Protein | 4.1 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 90 g | 257 kcal |
| 1 piece (small) | 45 g | 128 kcal |
| 1 slice (thin) | 60 g | 171 kcal |
| 1 serving (medium) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 slice (thick) | 130 g | 371 kcal |
| 1 piece (large) | 160 g | 456 kcal |
| 1 serving (large) | 180 g | 513 kcal |
| 1 piece (whole) | 900 g | 2565 kcal |
Calculated from 285 calories per 100 g.
Homemade strawberry cake is made by mixing a basic cake batter, folding in prepared strawberries, and baking until the center is set. Use dry, chopped berries and fold them in gently so they are less likely to release excess moisture.
Yes, fresh strawberries work well in homemade strawberry cake and give it a bright fruit flavor. Choose firm, ripe berries, wash and dry them thoroughly, then remove the stems and chop them just before adding them to the batter.
To help strawberries stay suspended in homemade strawberry cake, dry them well, cut them into small pieces, and lightly coat them with flour before folding them into thick batter. This helps, but very juicy or oversized pieces may still sink.
Homemade strawberry cake can turn soggy when the berries release too much juice or the cake is underbaked. Pat the fruit dry, avoid adding excess berries, and let the cake finish baking before removing it from the pan.
Yes, refrigerate homemade strawberry cake in a covered container because fresh fruit adds moisture and can spoil at room temperature. Let a slice lose its chill briefly before serving; refrigerate it promptly if it has whipped cream or another perishable topping.
Yes, homemade strawberry cake freezes best without frosting or fresh toppings. Cool it completely, wrap slices tightly, and thaw them in the refrigerator; the strawberries may soften after thawing, so the texture will not be quite as fresh.
Yes, you can use frozen strawberries in homemade strawberry cake. Add them while still frozen and in small pieces to limit extra juice; if thawed berries have released liquid, drain them first so the batter does not become wet.
Homemade strawberry cake may sink if the oven door is opened too early, the batter is overmixed, or the center is still unset when the cake comes out. Keep the oven closed while it rises and check that the center is baked before removing it.
Homemade strawberry cake pairs well with whipped cream or a light vanilla frosting. Let the cake cool completely before adding either topping, and add fresh strawberry slices just before serving so they do not make the frosting watery.
Homemade strawberry cake is typically a single baked cake with strawberries mixed into or layered over the batter. Strawberry shortcake is usually assembled from a biscuit or sponge-like base split and served with strawberries and whipped cream.
Vitamins
Biotin
3.6µg · 12% DV
B2
0.13mg · 10% DV
Vitamin C
6.12mg · 7% DV
B1
0.08mg · 7% DV
Minerals
Selenium
7.65µg · 14% DV
Phosphorus
74mg · 11% DV
Sodium
189mg · 8% DV
Manganese
0.16mg · 7% DV
Potassium ⭐
106mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 257 calories in 1 slice (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Homemade strawberry cake is a home-baked dessert made by folding strawberries into a simple cake batter before baking. It is not tied to one particular region; it is a familiar way to use fresh, seasonal fruit in home kitchens.
The crumb is soft and often moist where the berries bake into it, while their gentle tartness offsets the sweet cake. It is served in slices as a dessert or with tea or coffee, depending on the occasion. It is chiefly a source of carbohydrates and fat, with relatively little fibre; a 100 g portion has 285 calories. For a lighter serving, enjoy it plain rather than adding cream.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.79g
MONOUNSATURATED
3.78g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 43.7:1
Above the ideal 4:1 (43.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.