Reviewed: Oct. 15, 2009

This cake was good. I reduced the sugar to 1c which was certainly sweet enough. I've never cooked with turbinado sugar before and it had a raisin-y smell which I noticed with the cake, too. I don't know if this is typical for that kind of sugar or not, but I'm not sure I liked that... I would also like it to have more strawberries. Generally a good cake and it got a lot of compliments. I did not make the frosting, instead I covered it with a Grand Marnier ganache, which paired well with the cake, I think.

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Bekkah

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Oct. 13, 2009

Made exactly as stated. Very mild strawberry flavor. Would like to have a richer strawberry presence.

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ZOOM30

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Reviewed: Sep. 14, 2009

I was so happy to find a "scratch" strawberry cake recipe. To add more strawberry flavor I added twice the amount of berries and reduced them on the stove by half. Double the flavor without adding more wet ingredients. I also used a cream cheese frosting since it was for a birthday, but plan on trying the suggested topping next time. Thanks for a great recipe!

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JENNARENE

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 5, 2009

great flavor... the color comes out a bit ugly but it doesnt matter cuz they taste so go great.

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UHlissUH

Cooking Level: Expert

Living In: Arcata, California, USA

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Reviewed: Jul. 9, 2009

The cake tasted great!! I used raspberries instead of strawberries, because that's what my friend likes and that's what we have in season. I also used soy free, dairy free "butter" and regular sugar. I didn't add that sour cream, because my son can't have dairy and tried a little banana as sub., but I think that may have caused that cupcakes not to raise. I think next time I might try a little vinegar. The height of the cupcakes were the only disappointment. The taste was amazing!!!!!!!!! I used a cool whip frosting with fresh berries on top. They were a huge hit at our party. I plan to make these again this weekend for my son's first birthday!

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ephraimsmom

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Reviewed: Jul. 2, 2009

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!

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rachel

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Reviewed: Jun. 30, 2009

Every time I bake this cake I get compliments. It's a VERY moist cake, and thus I don't make the frosting.

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Pauli643

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Reviewed: Jun. 23, 2009

This was really good! Easy to make. Only thing is that I had to cook it a little longer. Total 50mins. It came out golden brown. I think it had to do with the sugar that you use. Even the inside didn't look pink. But it was good!

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jun. 13, 2009

Tasted like bran nmuffins.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

Made this just as directed, and loved it. Very tender, moist. I'll definitely be making it again!

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Dawn M

Cooking Level: Expert

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Reviewed: May 10, 2009

Awesome cake! The only two things I did different was to add 2 cups of mashed strawberries instead one (because of reviews that said it lacked flavor) and frosted it with the Whipped Cream Cheese Frosting from this site. It turned out very moist and flavorful. After all the compliments I got at the dinner I will definitely be making this cake again. Thanks for posting!

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Roaminggirl

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Reviewed: Apr. 26, 2009

YUMMY!!! I always use to make boxed cake when I wanted strawberry cake & I was looking for a homemade cake that didn't need geletin. This was awesome!!! The only suggestion I make is I think next time I will double the amount of strawberries to add more of that flavor to the cake since you really couldn't taste it & maybe even a teaspoon or so of strawberry extract. That would bring out the strawberry flavor a little more. But other than that great recipe!!

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nrsejessica

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

We had a bunch of strawberries, no cake mixes and no gelatin and I felt like baking. This recipe was a winner! I chopped up some strawberries and poured them over the top as I didn't have the xxx sugar on hand either. Everyone loved this cake; we finished it for breakfast. The sour cream is a must - gives it a very moist consistency! Thanks for a Strawberry Cake recipe that does use prepackaged items such as cake mix and gelatin.

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NUTFISH1

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Reviewed: Apr. 15, 2009

Ive made this three times so far and each time it was finished within 24 hours!! I always make this as soon as strawberries come into season! and I've even tried it with frozen strawberries, which was good, but fresh was better. thanks for a great recipe!

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Arti

Cooking Level: Intermediate

Living In: Hyderabad, Andhra Pradesh, India

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Reviewed: Mar. 17, 2009

I scaled this to 36 servings and made it into a layer cake as another reviewer suggested. Otherwise, I followed the directions exactly. It was a delicious cake!! It was very moist but I didn't have any problems with it dropping or being too flat. I used a lemon filling from this site in the middle of my cakes and on top. My father-in-law made a special trip to my house the next day for another peice!

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laurajfrog

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

I made this cake last night. I used frozen strawberries. I allowed the berries to thaw and then mashed a cup of them. I also used regular white sugar. My cake turned out very moist but I did not taste a lot of strawberry. Next time, I will add more berries and add strawberry extract. I iced my cake with homemade cream cheese frosting.

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ALLIDAWN

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Keene, New Hampshire, USA

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Reviewed: Feb. 17, 2009

This is really delicious, and to think I was actually contemplating buying a "strawberry" cake mix, because I wanted to make cupcakes for Valentine's day. These actually would also be great just served as muffins I think, but I did mine with (pink!) cream cheese frosting and V-day sprinkles. I'll be tempted to make this cake from now on every time I see strawberries in the store... thanks!

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jackie

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Reviewed: Jan. 21, 2009

Excellent, thanks for the recipe! I ended up using a pound of the frozen strawberries, that I put thawed in the blender. Increased the ingredients by 50%, and I reduced the baking soda to a 1/2 tsp and added 1 tbsp of baking powder, mixed into the flour. It came out on the moist side, but I'll always pick that over dry! Cream cheese frosting is good on this, too!

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JUMNA

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Reviewed: Jan. 15, 2009

I have to agree with the rest of the reviewers... it is difficult to get a good Strawberry cake from scratch recipe and boy i was glad i found this one. I wanted to bake a strawberry cake for my husbands birthday and thanks to ur recipe i made a wonderful cake. Except for the color of the cake everything else was perfect. Instead of the turbinado sugar, i used regular sugar... Not sure if thats why the cake looked a bit purplish in color... Please let me know how i can get that pinkish shade for my cake... Other than that the cake was really good... Every one loved it.

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Anu

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Reviewed: Nov. 30, 2008

It's pretty good. I prefer the strawberries pureed instead of mashed though so there's no wet chunks in the cake. Like some other reviewers said, it's a nice cake for at home, but not a show-stopper. Will probably make again sometime, thanks for the recipe!

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