this cake is excellent. I'd give it six stars if I could. So happy to have a cake with real strawberries instead of a mix. It has a wonderful *real* strawberry flavor that gets stronger the next day. I've made it several times now, and it's always a hit. I double the recipe and get enough batter for a bundt pan and 12 cupcakes. I don't use the lemon frosting. I like to make a strawberry sauce with strawberries, a little lemon juice and sugar in a food processor. I drizzle the cake slices with the puree, some fresh sliced strawberries that have been sitting in a little sugar for a while and fresh whipped cream. amazing!! I like to freeze the cupcake and surprise my kids when them in their lunch boxes. Thanks Jesse and Steve for a wonderful recipe!

Reviewed On: Jul. 2, 2009

I used this recipe for the sauce and added a bag of frozen stir-fry veggies with the beef. I thought it was really good. Assuming rice wine is the same as rice wine vinegar, I followed the sauce recipe exactly. I wouldn't change a thing. There was plenty of sauce for a lb. of beef and the veggies. I served it over brown rice. Will make again.

Reviewed On: Nov. 3, 2008

wow, these are excellent. They remind me of a British flapjack (in taste, although not exactly in texture). Other than using 1/2 whole wheat flour, I followed the recipe as stated. I think I will use 1/2 cup sugar next time, just to make them a bit healthier. I only baked them 20 minutes -- not 30 as in the recipe. I think the key is not to overbake. Once they cooled, the bars were a bit chewy. perfect. I also pressed the bars down in the pan firmly with the back of a spatula as mentioned in other reviews. They held together nicely. They held up well enough to pack up for my daughter's preschool class. Now, if these can just pass the test of a bunch of three- and four-year-olds! :) *update* they were a hit! All 14 kids ate their entire bar. The teacher said the kids loved them, and she did too. She asked me for the recipe. hooray!

Reviewed On: Aug. 26, 2008