If I could give this 3-1/2 stars I would, but I'll give it 4 because the frosting is excellent. Unfortunately, the cake doesn't have enough strawberry flavor. This is one of those cakes that gets most of its flavor from the frosting. I'll keep the frosting recipe, but keep looking for a cake recipe that uses all strawberries, and perhaps no strawberry gelatin or cake mix. I'm looking for a fresher strawberry taste. If you're absolutely dedicated to high quality ingredients and making cakes from scratch, you won't really be impressed. People who don't analyze every bite will be happy, though. Read the tips in the other reviews - a 9x13 pan works fine, and you want to put more of the fruit pulp in the frosting, and more of the juice in the cake.

Reviewed On: Jan. 30, 2010

Really delicious! I used more asparagus though, as we really love it. It didn't seem to affect the recipe at all. Yummy!

Reviewed On: Mar. 20, 2009

My Gammy put canned biscuits on casseroles, but hers were never this good. Who'd have thought about coating the biscuits? Great idea.

Reviewed On: Mar. 20, 2009