I made this cake for my daughter-in-law for her birthday. It was easy to make and absolutely delicous. She raved about it.

I was not impressed at all, total waste of money, ingredients and time. The cake was very sweet and the topping never formed. I ended up throwing this out. I am in search of the perfect strawberry shortcake and this is far from it. It may taste ok with a chocolate frosting, but nothing that is to sweet as the cake is sweet enough.

My family loved this cake and it has been requested for our families 4th of July cookout. The only thing I changes was that I took another quart of straberries and I sprinkled them with sugar and then after sitting for awhile I smashed them. I put the halved berries around the edges of the layers and the some of the smashed berries in the middle. Some of the juice soaked into the cake and make it quite tasty.

I really don't like people who write bad reviews however I just did not care for this recipe. The cake was much much too heavy for my family.

I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8" rounds) from a box. But this frosting is AWESOME!! I used my stand mixer and modified the recipe to use only 8 oz of room temp low-fat cream cheese, 1/2 tsp Watkins double strength vanilla and 1/2 tsp almond extract -- and I forgot the salt (oops)! The whole thing came together in less than one minute -- it was amazing! Instead of having a "torte" with multiple layers frosted only in-between, I laid down a thin layer of the frosting on the 1st layer of cake with my silicone spatula, arranged split strawberries on it and then covered it with another thin layer of frosting. Then I topped with my 2nd layer of marble cake and frosted the whole thing, top and sides -- I used the spatula for the whole operation, it's a very forgiving frosting. Add a few strawberries on top and VOILA! Guests said it was the best cake they'd ever eaten and most zeroed right in on this frosting! I was amazed at how well this cake/frosting held up to room temperature, not like a whipped cream frosting normally would. This will now be a family standard -- easy, quick and absolutely yummy! Thanks for the recipe!

My excellent cook mother-in-law and the whole family totally loved it. Met their standards and is asking me to do it one more time! Just let it cook for 40mins at 170°C and comes out excellent. I used just half the cream cheese and 1/2 cup sugar for the icing and added some melted white chocolate on the cake itself. Perfect.

This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will use half of the cream cheese and more sugar in the icing. Also be careful not to over cook the cake.

The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again.

This is by far the best strawberry short cake I have ever had. i made it for my sisters birthday, i jazzed it up a bit with some champange graps and blueberries on top, everyone loved it. Thanks for sharing this mouth watering recipe.