This cake was so good. My husband and I loved it. The only thing I changed was I did not put the almonds on top.

I'm sure this cake would've tasted fantastic if made by someone else. I tried...pitifully, and it came out tasting mediocre, which says a LOT about the recipe itself when put into my hands. Let's see...I forgot to add flour so I pulled the cake out of the oven and added flour, mixing it together in the pan, then stuck it back in. That was about 10 minutes after it had already started baking. Strike one. I defrosted strawberries I found in the back of the freezer and used those when I realized I was out of real ones. They were a few years old. Strike two. Then I used granulated sugar for the icing. I eyeballed the amount I used. Strike three. Based on other reviews, I can tell that this is a good recipe. Maybe I'll get my mom to make it next time. My version tastes very good mashed with ice cream though, it masks the metallic flavor that somehow worked its way into the cake. Hm. Don't worry, I'll post a decent review once I figure out this baking stuff.

This turned out pretty well with a nice texture and not too sweet flavor. I used the ingredients as listed including the raw sugar. I followed the advice of others and used 1.5 cups of strawberries pureed in my Cuisinart. I also used the Cream Cheese Frosting II from this site. The results were pretty good. I was surprised at the relatively mild strawberry flavor considering the berries I used were quite flavorful. Give it a try.

Soooo good! I used fresh strawberries pureed, and it was a huge hit for hubby's birthday! I also used a bit of cream cheese frosting since I made it a layer cake and required a bit more frosting then the recipe called for. Yummy! Will make again!

This cake was pretty yummy. The cake itself didn't have as much strawberry flavor as I would have liked but maybe it has something to do with me using brown sugar (I don't know that is just what I had on hand). I made 2 9 inch round cakes and layered them. I put sliced strawberries in the middle of the layers and used cream cheese frosting. My family loved it.

The only word I can think of is: NUM! I didn't use turbinado sugar (AKA: Sugar in the Raw), just standard granulated. Upped the berries to 1.5 cups, pureed. For the icing, I left out the zest and almonds. Perfect! Not too tart / not too sweet. *Made into 24 full size cupcakes. 18 minutes at 350. Will definitely make again, but will try with the suggested sugar.

Thanks for the great recipe! As per other comments, I substituted part of the turbinado sugar with granulated sugar. I also increased the amount of mashed berries to 1.5 cups. I used frozen berries (no added sugar). I also let it bake for an extra 15 minutes. Perfect with cream cheese frosting and sliced berries on top! Yum!

Thank you so much for this recipe. I made this for my daughters birthday. I made to 9 inch round cakes. Then made fresh whipping cream (sweeten with icing sugar) with food colouring to make pink and put between layers with fresh strawberries. Then iced the cake with whipping cream and decorated with sliced strawberries drizzled with chocolate. It was a big hit.

I just made this cake and actually, it's really good. I was surprised at the color and density -- though not as dense as a muffin as someone put -- but mine came out more like a carrot cake or apple cake. I think I was used to the white cake mixes with jello and forgot that this had real fruit mashed in it, so of course it's got those dense, fruity areas. Not a pretty cake, again because it's natural. but yummy. Will make again. Oh, I used 1 scant cup white sugar as I had no turbinado sugar. Next time I would bake it in an 8x8 pan to get it some height.

This was wonderful!!It smelled amazing while it was baking.I didn't have the turbindo sugar,so I just used brown sugar.I used vanilla yogurt instead of sour cream.I didn't have any almonds,so didn't use them.My husband and kids loved it.I will make it again for sure.

Fantastic cake. I subbed flax for the eggs and baked this as two 9" round cakes topped with a strawberry cream cheese icing. The cake is moist and an excellent flavor of strawberry. Will definitely make this again when strawberries are in season and I can use fresh puree instead of frozen.

I followed the cake portion of this recipe exactly and adding a creamier frosting. It didn't last the evening! It has such a fresh taste, not to sweet, and very moist. This is an absolute winner and a keeper!

I halved this recipe and made them into cupcakes. I also used white sugar and creamcheese frosting. They came out moist and delicious, I'll definitely make these again.

I made the cake "as is" and put it into two 8 inch cake pans to make a double layer because my mother-in-law is allergic to processed sugar. The cake itself is not bad, but not super either. It is very heavy and the grainy as the sugar doesn't melt very well. I also had the problem of the middle of the cake not cooking all the way. I had to put it in longer and thought it was going to burn. Suprisingly it didn't, I think the sugar makes the cake look very dark, but it is a very moist cake. I tried to improvise on the frosting by making a lemon juice & zest glaze. (Skipped the almonds after trying a bite, it just didn't seem to fit) I really liked the combo of the strawberries and lemon and would have given this a higher rating if I could figure out how to A. work on getting the sugar to melt somehow so it's not so grainy and B. figure out how to lighten the cake a bit so it's not so heavy. I do think that this could make a great tea time cake though with a little work.