"I hunted around for a while looking for a good strawberry cake recipe and finally after a couple of attempts and some tweaking of the recipe I came up with this amazing strawberry cake!" — ByronTheCook
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pureed fresh strawberries
I made this cake the other night - I'm torn between the rating to give, and may remake this cake and adjust the rating based on the second outcome. First up - the only company I'm aware of to make strawberry extract is Watkins - which fortunately I had a brand new bottle and thus why I made this recipe. I scaled the recipe back to make 8 servings and used regular cake tins. I found this cake to be dense and quite heavy which surprised me as the batter was remarkable light/airy and reminded me of a boxed cake mix. I couldn't detect a noticeable strawberry taste either. The cake took on a somewhat muted pink tone that wasn't so detectable after it had been baked, frosted and cut. The recipe didn't suggest the cake be frosted but I used an all butter buttercream frosting and used a dark chocolate drizzle w/ fresh strawberries on top.
I made this cake today and was disappointed. I was expecting more strawberry flavor...it didn't have much flavor to me. My husband liked it though, so I guess it wasn't that bad. I made the vanilla glaze (substituting strawberry extract for vanilla) for it and that was good. I also made mine in a 9X13 pan instead of springform pans and it was done in 30 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Byron's Delicious Strawberry Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 120
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