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A served cake with a cut missing showing the strawberry compote withing and decrotive fresh strawberries on top.

Dutch Oven Strawberry Cake Recipe

Kathy Caldwell
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Cakes cooked in Dutch ovens can be decorated just as beautifully as those at home. This recipes is great for camping, picnics, or any outdoor event.
Preparation 45 minutes
Cook 25 minutes
Ready in 1 hour 10 minutes
Servings 12
CourseMorning Tea
InfluenceGlobal
DifficultyChallenging
MethodBake
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Ingredients

Sponge Cake

  • flour spray or grease
  • 1 cup butter softened
  • 2 cups white sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose soft wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

Strawberry Compote

  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 1 1/2 cups fresh strawberries chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon rum

Cream Cheese Frosting

  • 1 1/2 cups butter softened
  • 4 oz cream cheese softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

To Assemble

  • 4 cups fresh berries
  • 1 sprig fresh mint leaves removed
  • 1/4 cup powdered sugar

Equipment

  • 2 10 inch Dutch oven
  • Parchment paper
  • 2 cooling wire racks
  • 1 8 inch Dutch oven

Directions

Sponge Cake

  • Prepare the two 10-inch dutch ovens with flour spray and parchment.
  • Beat the softened butter until light and creamy.
  • Add in sugar gradually while continuing to beat. 
  • Add eggs one at a time while continuing to beat.
  • Combine flour, baking powder, and salt.  Add this to the butter mixture alternately with milk, beginning and ending with flour. 
  • Add the vanilla bean paste to the batter and mix in. 
  • Pour the batter into the prepared Dutch ovens. 
  • Bake the sponge cake at 350 degrees F (180 degrees C) for approximately 25 minutes. 
  • Once cooked cool for about 10 minutes then remove from the Dutch ovens and completely cool on wire racks.

Strawberry Compote

  • Split the vanilla bean and scrape out the seeds. 
  • Stir the vanilla bean seeds, strawberries, and sugar in a medium dutch oven then cook for about 10 minutes or until syrupy.
  • Stir in the rum.
  • Cool completely in preparation to use on the cake.

Cream Cheese Frosting

  • Beat butter and cream cheese until well combined and creamy.
  • Gradually add powdered sugar to the butter mixture while beating until light and fluffy.  
  • Stir in the vanilla extract, almond extract, and salt then beat until well combined.

To Assemble

  • Place the first cake upside down on the serving plate then spread it with the strawberry compote.
  • Place the second cake upside down onto the compote covered first cake.
  • Cover the top and sides with the cream cheese frosting. Using a knife smooth out the frosting for a clean finish.
  • Decorate the top of the cake with mixed fresh berries and mint to your personal taste.
  • Dust with powdered sugar to finish.