Strawberry Torte Recipe

First Ladies Recipe

The Strawberry Blitz Torte

Discovering a Vintage Delight: The Strawberry Blitz Torte from First Lady Betty Ford

     In the vast digital archive of culinary history, this webpage offers a charming glimpse into mid-1970s American home cooking with a presidential twist. Titled “Strawberry Torte Recipe,” this page features the “Strawberry Blitz Torte,” a recipe attributed to Mrs. Gerald Ford—better known as First Lady Betty Ford. Shared as part of a collection from an old community cookbook, it evokes the era’s blend of simple elegance and wholesome ingredients, drawing from rural traditions and even a nod to the White House kitchen around 1975. Strawberry Torte Recipe, Mrs.Gerald Ford, First Lady's Strawberry Blitz.

     The recipe itself is a layered dessert that’s both light and indulgent, perfect for summer gatherings or a nostalgic bake. It starts with a tender cake base made from sifted cake flour, baking powder, salt, shortening, sugar, egg yolks, milk, and vanilla. The batter is spread into two 8-inch pans and topped with a fluffy meringue crafted from egg whites, salt, cream of tartar, sugar, and vanilla. Baked at 350 degrees for about 35 minutes, the layers cool before being assembled with a fresh strawberry filling: whipped cream sweetened with confectioners’ sugar and folded with sliced strawberries.

     What makes this torte special is its “blitz” nature—quick to prepare yet impressive in presentation, with the meringue providing a crisp, glossy top that contrasts beautifully with the soft cake and juicy berries.

     This online gem, preserved on the Syracuse Area website, reminds us how recipes like Betty Ford’s connect generations, turning simple ingredients into timeless treats. Whether you’re a history buff or a baking enthusiast, it’s worth trying for a taste of 1970s Americana.

Mrs.Gerald Ford, First Lady's Recipe

Strawberry Blitz Torte

Instructions for the Strawberry Blitz Torte recipe

     Sift flour, baking powder and salt 3 times. Cream shortening and sugar slowly and cream mixture until light and fluffy. Beat egg yolks until they are thick and add to creamed mixture. Stir in milk and vanilla. Add dry ingredients and beat until batter is smooth. Spread into 2 greased 8 inch layer cake pans.

     For meringue, beat egg whites, salt and cream of tartar until they stand in soft peaks when the beater is lifted. Add sugar 2 tablespoons at a time, beating very thoroughly after each addition. Add vanilla. Lightly pile one half of the margarine mixture over the batter in each pan. Bake in a preheated oven at 350 degrees about 35 minutes. Remove from oven, loosen sides of tortes from the pans and remove them to wire racks, keep the meringue side up. When cool, spread strawberry filling between the layers.

     Strawberry filling Combine 1/2 cup of whipping cream and 2 tablespoons confectionary sugar whip until stiff. Fold in one cup sliced strawberries; spread between layers of Blitz Torte.