Reviewed: May 25, 2009

I made this to take to my daughter in laws for a memorial day cookout. It was EXTREMELY thick when I mixed it. I couldn't pour it into the pan. I had to scoop it. Maybe I should not have drained the strawberries. It seemed to need more liquids. It ended up being very dry(chokingly) and burned around the edges even after only 25 minutes. I would have given it a one star but it was a pretty pink color.

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PamR

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Reviewed: May 18, 2009

Awesome... it got rave reviews for my happy may party, Although I frosted it with whipped topping, chopped strawberries, and strawberry yogurt! Yum!!

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MrsMerril

Cooking Level: Intermediate

Living In: Thompson, Ohio, USA

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Reviewed: Apr. 6, 2009

Very moist with a great "real" strawberry flavor.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Jan. 17, 2009

Excellent recipe. I had a dear co-worker (God rest her soul) who would always make this cake for me as a birthday present. 13 years later, I have found her recipe. My first attempt I used an Angel food cake mix, and it was a disaster. Exceptionally tall in size, and very dry. Almost like chewing on an eraser. My second attempt was pure success! I subsituted canned strawberry pie filling for the fresh strawberries, and gelatin. Most geltin mixes are ARTIFICALLY FLAVORED (yuck). I also added sliced walnuts to the top of the batter after pouring it into the bundt cake pan and then pressed the walnuts into the batter. The walnuts help "defeat" the overly sweet flavor of the strawberry pie filling. Lastly, always use brown eggs. They make the cake very flavorful. The deep magenta/fuschia color of the inside of the cake is beautiful. The outside is a deep brown (I suppose due to the carmelization of the strawberry filling. I made a plain sugar glaze and drizzled it lightly over the top of the cake and voila!

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Canjac

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Reviewed: Sep. 16, 2008

This was super simple to make. So simple that my five year old son made it almost by himself. I used fresh strawberries as I had some that were about to go bad. Everything else I kept the same. I did bake it in a 9x13 baking dish, as to make it easy to frost. I plan on frosting it with Cool Whip frosting (1 container Cool Whip, 1 small box instant vanilla pudding, 1/2 c. milk). Strawberry cake is my husband's favorite so I'm sure he'll love it. I'll update after dinner to say how he liked it. EDITED TO ADD: Nope. He didn't like it. I ended up passing it out to neighbors.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 22, 2008

This recipe works great - and tastes a lot better than I expected! I'm making an actual pink princess cake tomorrow for a coworker's daughter, so I took this recipe for a test drive today. Turned out moist, tasty, and pink (PLENTY pink enough). I was worried about having big, wet strawberry chunks in places, but the strawberries got mashed and distributed through the batter while mixing. I'm definitely going to use this recipe again tomorrow, - and am reaping the rewards of my 'test' tonight with whipped cream, strawberries, and chocolate syrup. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2008

This cake has a particular texture and flavor to it; for some people it makes it absolutely delicious, but for others it is hardly edible. I liked it well enough. I served it at my daughter's birthday party and some people ate it up happily, but many didn't care for it. Since it was so middle of the road, I doubt I would ever make this again.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Jan. 5, 2006

Pretty good! I used the leftover strawberry juice to make a glaze and I sprinkled the top with coconut. I think I overcooked it a bit, but that's ok. Very strawberry-ie. Yum!

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JU-JUBEE

Cooking Level: Intermediate

Home Town: Wales, Wisconsin, USA

Living In: Dousman, Wisconsin, USA

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Reviewed: Mar. 12, 2005

Wonderfuly moist, soft and the best cake. I added a small amount of milk to it and ate it with out the frosting.

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cougarw2cubs

Cooking Level: Expert

Home Town: Concord, California, USA

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Reviewed: Sep. 7, 2004

My family absolutely LOVES this cake. I drizzled confectioner sugar and milk to top off this cake. NOT to sweet and NOT to dry....JUST PERFECT!

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BKSMITH1964

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Reviewed: Jun. 8, 2004

Just okay- kinda dry and not as pretty pink as I had anticipated.

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OU JEN

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 24, 2004

This recipe was Okay...it wasn't great, but it wasn't bad either. I think Strawberry box cakes taste exactly the same. I used applesauce instead of oil to make the fat content lower, maybe that affected the recipe. Although people seemed to like this cake, I wouldn't make it again.

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ERIND001

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Reviewed: Mar. 10, 2002

Delicious. I don't think I'll ever buy strawberry cake mix again! With ice cream, coolwhip and the leftover juice from thawing out the strawberries, it's a strawberry shortcake alternative.

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