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This Strawberry Nectar Cake Recipe solved one of my biggest problems!  I have a family that loves the tastes of strawberries but will not touch a fresh one.  They eat strawberry jelly, strawberry yogurt, and even the occasional strawberry smoothie but my kids and my husband don’t like the “texture” of fresh fruit. 

Well, Jumex Canned Nectars to the rescue!  I have used apricot nectar in one of my recipes for years but never really took the time to notice all the other options they have on the shelf.  But, the other day while I was perusing the grocery aisle I noticed STRAWBERRY.  I had a carton of fresh strawberries in the refrigerator at home that was going to go bad (since I am the only one that eats them) and thought to myself – why not?  I grabbed a can and headed to the kitchen to create this Strawberry Nectar Cake Recipe. 

PREP: 15 minutesCOOK: 25-30 minutesYIELD: 2 – 9 inch round cakes


Heavy Cream Topping:


  1. Preheat the oven to 350 degrees
  2. Spray and flour 2 – 9 inch round cake pans
  3. In a mixing bowl combine the cake mix, eggs, nectar, oil, and vanilla.
  4. Divide evenly between the 2 pans.
  5. Bake for 25-30 minutes in the preheated oven, or until the center is no longer soft to the touch.
  6. For the topping, use a whisk attachment, and whisk the cream, sifted powdered sugar, and vanilla until stiff and then refrigerate.
  7. Cool the cakes completely.
  8. Place the topping between the two cakes and also on top and serve.

I also topped this delight with a scoop of strawberries and cream ice cream!


Maurie Kay

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