We have had quite the year. Lots of changes, and a lot going on. But one thing has remained the same – I was craving strawberry cake. I didn’t get it for my birthday, and we pretty much missed our anniversary altogether. (It was a crazy season at work.) And then we decided to skip over Valentine’s Day and try again in a week or so.

A week or so came, and Tanner set to it to make me my strawberry cake, come hell or high water. But I didn’t want just any strawberry cake. I wanted an ooey gooey strawberry cake, something that does not technically exist. Think ooey gooey butter cake – thick, dense, and savory. But fresh and bright with strawberries and a fluffy, light icing. Nothing too sweet. Let the fruit do its thing. And let me tell you, he nailed it! So, I had him tell me the recipe while I played scribe to immortalize this ultimate romantic gesture. Food is my love language, and Tanner is fluent.

The Recipe: Ooey Gooey Strawberry Cake

  • 2 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1 1/3 cup of buttermilk
  • 1 teaspoon of vanilla
  • 1/2 cup of softened salted butter
  • 1 1/2 cup of sugar
  • 4 egg whites
  • 1 pound of strawberries, chopped and sugared
  • 1 1/2 cup of heavy whipping cream
  • 3 tablespoons of sugar


  1. Preheat the oven to 350 degrees, grease a casserole dish or cake pan.
  2. In 2 bowls, mix the dry ingredients and buttermilk and vanilla respectively. Set aside.
  3. Beat softened butter and sugar for one minute.
  4. Beat in egg whites slowly, then alternate adding remaining dry and wet ingredients.

Now, you have two options here! Both equally delicious, but they make two different types of cakes that mostly look the same, but they have a slightly different consistency. You can do it the ooey gooey way, or the poke cake way. If you want a more dense cake, go for the ooey gooey. Hand mix in half the berries and increase cook time to about 35 minutes or until you can poke a fork through and have it come out clean. If you prefer a lighter cake, I would recommend cooking as is for 25-30 minutes, then using a straw to poke holes throughout the cake. Pour half the berries over the cake and let the liquid seep in for another totally yummy experience.

Making the Icing

  1. Whip cream and sugar into stiff peaks.
  2. Cool the cake for at least thirty minutes before topping with icing.
  3. Top or serve with the remaining sugared berries.

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