My experience with this cake does not reflect the submitter’s description. (I did not make the frosting) It was not “light.” It was rather tough with an odd texture, more like a muffin than that of a cake – but not exactly like a muffin either. It was neither “sweet-tart” nor “berry-infused.” In fact, uninformed partakers would have difficulty identifying it as a strawberry cake were it not for the 1-1/2 tsp. of pure strawberry extract I added to the batter. And it was just barely sweet, again, more suitable as a muffin (quite suitable actually) than a dessert. It also had a brownish color, not necessarily what I’d expect for a strawberry cake. (Dare I say it again, that it was more like that of a muffin?) Still, it was pleasant enough. Mild flavor, mildly sweet, but greatly improved and enhanced prepared like strawberry shortcake – with sweetened fresh strawberries and whipped cream.
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My experience with this cake does not reflect the submitter’s description. (I did not make...