Reviewed: May 26, 2012

This was my first ever made from scratch cake and I have to admit I was skeptical. I made a few changes like the others mentioned. Instead of sour cream I used strawberry yogurt (yoplait one reg size container) I added a tsp of baking powder and 1 tablespoon of strawberry extract. Other than those few items I kept the recipe as is. It turned out wonderfully.

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Reviewer:

megan

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

This cake was wonderful -- more like strawberry bread (along the lines of banana bread when I made it). I added a different icing -- 1/2 C butter, 1/2 C pureed strawberries, 2 tbsp frozen lemonade concentrate and ~4 cups of powdered sugar. The icing sweetened it up!

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Reviewer:

srasmussen63

Reviewed: May 3, 2011

I don't know why I waited so long to make this cake - it's delicious! I think my pan was larger than 13x9 because the cake was rather thin, but not heavy - lovely texture. Not too sweet and the lemon glaze is just the right finishing touch.

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Reviewer:

LADYPETSITTER

Reviewed: Feb. 23, 2011

i loved this cake! i was very nervous after reading about it being dense and not a strong strawberry flavor, especially since i have only made a couple cakes from scratch. i went for it anyway and it was a bit dense but just reminded me of the texture of carrot cake but with strawberry flavor- yum! i did follow one alteration suggested a while back about doubling the strawberries, then i pureed them in a processor and reduced them on the stove. i was hoping for more strawberry flavor-less liquid but since i haven't followed the original also i can't say for sure this made any difference. i thought the flavor was delicate but delicious coming from fresh berries rather than a box or gelatin.

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Reviewer:

imtrying

Reviewed: Feb. 17, 2011

I've made this for multiple birthday parties and have received rave reviews and recipe requests! I do puree the strawberries since my kids don't like fruit pieces. I also make a strawberry cream cheese frosting with extra pureed strawberries. It has turned out perfectly every time. Awesome!

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Reviewer:

Hawthorn4

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Reviewed: Nov. 7, 2010

Delicious! I used white sugar and made cupcakes so it would be an easier treat to bring into work. Otherwise I followed the recipe exactly. It came out really well and I definitely plan to make them again!

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Reviewer:

BONF

Reviewed: Aug. 13, 2010

I cannot believe that I forgot to rate this cake. It was SO incredibly good! I made this for my son's birthday and had to use white sugar instead of raw sugar and left out the almonds. I also chopped the strawberries instead of mashing them. (I know, I know--rating a cake despite changing things but it was so good that I had to rate it) The adults LOVED it. The kids preferred the chocolate cake that I made (even the ones that typically preferred strawberry). If you are used to the "gelatin" cakes this may not be for you, but this was definitely a keeper for us.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Aug. 9, 2010

This cake is delicious! I am by no means a baker and it was easy for me to make and came out perfectly. It garnered many compliments. I chose not to use the almonds and baked it in two 8 inch rounds for 25 minutes. Excellent!

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Reviewer:

emj

Reviewed: Jun. 8, 2010

So yummy! Moist and LOVED the lemon icing! Used 1 cup sugar instead of 1 1/4.

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Reviewer:

hdonovan

Reviewed: Jun. 5, 2010

I make this several times a year and it always turns out great! I usually use a cream cheese frosting with lemon juice in it because my kids don't like the nuts.

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