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Reviewed: Jul. 16, 2008

I used all strawberries and it's wonderful! It reminds me of strawberry shortcake.

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KITYPRINCESS


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Reviewed: Jul. 12, 2008

I made this for Mother's Day and my wife was thrilled. Not only did it taste great, but it made a beautiful presentation. I used fresh strawberries, blue berries and added some kiwi for the top. It was a hit!

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AZGibsons

	Cooking Level: Intermediate
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Reviewed: Jul. 3, 2008

This was very good. I used strawberries and blueberries. I orginally got light cream to make my whipped cream, but heavy cream worked a lot better. I didn't have time to let the sauce really cool before I put it on the cake, but it didn't seem to make a difference. My family loved this.

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KstarB


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Reviewed: Jun. 25, 2008

I'm not even a berry eater, but I made this for a ladies' luncheon knowing most of my friends are healthier eaters than I am - and besides, it looked really pretty. WOW. Even I loved it, and I had to send home the recipe with all the girls. Had a little trouble getting the juice from the berries, but I'm pretty sure I didn't let them sit long enough in the sugar mixture. I didn't have the time or energy to try doing a three layer sponge cake, so I bought 3 thin sponge cakes from The Fresh Market and used them as layers; worked really well. Anyway, HIGHLY recommended.

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leynabelle

	Cooking Level: Intermediate Living In: Montgomery, Alabama, USA
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Reviewed: May 21, 2008

Seriously! be more specific with this recipe especially with the cream! im standing there in tears as the cream just drips off from each side!!

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Kat

	Cooking Level: Expert Living In: Brooklyn, New York, USA
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Reviewed: Apr. 27, 2008

This came out great i also made 2 angel food cakes to layer on top. The sponge cake didn't bounce up alot like i thought it would.

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Bianca

	Cooking Level: Expert Home Town: El Paso, Texas, USA Living In: Misawa, Aomori, Japan
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Reviewed: Mar. 24, 2008

This was a nice light dessert. I used frozen berries, being that March is not the ideal time to find locally grown fresh ones, which was fine, but not ideal. I ended up using about 7 cups of berries, as I though 4 was not enough. The more berries with this the better! The cake held up really well. I made this dessert the day before serving, and the cake was still fresh 24 hours later and not at all soggy.

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KatieDB

	Cooking Level: Intermediate Home Town: Bornholm, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Feb. 17, 2008

Made this for my mother in law's birthday lunch. I was nervous, due to the fact that she mainly eats twigs, rocks and only the occasional berry... She was so impressed and LOVED this cake! In fact, she went back for thirds!! I only cut into two layers - due to lack of coordination, but next time I will force myself to try cutting into three layers. And, there WILL be a next time. (DH was even shoveling this into his mouth!) Used semi-unthawed frozen rasp / black / blue / strawberries from Schwan's. (Had a problem with getting the egg whites to peak - but cake still turned out)

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Reviewer:

Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 13, 2008

This is a fabulous recipe. I had oodles of the cream filling, so don't be stingy...spread it generously on all the layers. I also added about a teaspoon of nutmeg to the cake batter for just a little kick. Being that this is feb. and not exactly berry season, I used frozen berries. I used two 2cup bags of blackberry, raspberry, blueberry mix. Instead of putting it in the fridge after mixing it all together, I put it in a warm oven on 170 degrees to allow it to thaw and juice up. Worked great. I recieved raves, but next time I think I will add a little raspberry schnapps to the syrup part.

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Reviewer:

liesh


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Reviewed: Jul. 22, 2007

I used the "Glorious sponge cake" recipe in lieu of this sponge cake but followed the rest of this recipe. The filling is wonderful. I also brushed a little chambord on each tier. A perfect summer treat.

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SKRISTAND


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Reviewed: Jun. 6, 2007

This first time I made this cake was for a friend's birthday and it was a total hit! Now everyone has asked me to make it for their birthday. I have made it for about five birthdays and I have people waiting in line! This cake is sure to be a real present.

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M. Brown


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Reviewed: Apr. 11, 2007

Wonderful! My husband loves both berries and cream cheese, so I knew right off this was a cake he would really enjoy. I used fresh strawberries and blackberries and it was delicous. I added about 1/3 cup powdered sugar to the cream as it whipped up to make it just a little sweeter. I also added a teaspoon of vanilla to both the cake and the cream. It was superb! Thanks for the recipe!

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joesgirljeri

	Cooking Level: Expert Living In: Pleasant Grove, Utah, USA
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Reviewed: Feb. 7, 2007

I made this recipe for a party of 30 people thinking that not everyone would want a piece of such on off the wall cake. Boy was I wrong!! Everyone wanted at least 2 pieces and even with cutting every piece in half people still wanted more! I used Blueberries, Strawberries and Raspberries for the recipe, and made just a little more of the glaze. It was absolutely fantastic!

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Reviewer:

Kat

	Cooking Level: Intermediate Home Town: Magna, Utah, USA
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