Reviewed: Mar. 30, 2012

Yum!! So i changed it up and did French Vanilla cupcake with cherry jello, and cherry filling instead of strawberries. . yum!

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Reviewer:

EmilyH.

Reviewed: Jan. 10, 2012

This was very good. I had to cook it about 10 minutes longer that instructed. Also, the cake was concave in the middle for some reason. I iced it with chocolate icing and put fresh strawberries on top and all said it was delicous. I think I'd use the whole carton (10 oz.) strawberries (drained) next time instead of just 4 oz.

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Oct. 22, 2011

Delicious! I doubled the amount of strawberries, and pureed them in my food processor. The cake tasted great. It had a nice fresh strawberry taste.

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Reviewer:

SUZZANNA

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Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

Yummy!!!!!

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Reviewer:

kc.dunn

Cooking Level: Beginning

Living In: Covington, Georgia, USA

Reviewed: Aug. 20, 2011

I used a yellow butter cake mix that worked perfectly. I also used an entire box of gelatin and I didn't fine it too sweet as many have said. I think a cake is suppose to be sweet, so call me crazy for my thinking. Anyway, I also added a one tsp of vanilla flavoring which I always add to box cake mixes. I used a 9 X 13 pan along with fresh strawberries that I pureed. Lastly, I just put a powered sugar glaze that I make up that includes milk, butter and vanilla along with the powered sugar. It's light and goes very well. I will try the whipped cream cheese frosting eventually.

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Reviewer:

mizjmassie

Reviewed: Jun. 7, 2011

best strawberry cake ever! it came out so moist and it taste great!

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Reviewer:

tayg

Reviewed: Jun. 6, 2011

I made this for my little sister's birthday! I used added vanilla pudding between the two layers and used cream cheese frosting with strawberries on top. My sister loved it and my dad said it was the best cake he's had in a long time! It turned out great :)

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Reviewer:

Ellie

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

Reviewed: Jun. 3, 2011

I rated a 4 because I based my recipe on this one. I do not use box mixed cake. Instead I used grandma's recipe and did as Miss Molly said. I used a little over a pint of strawberries, pureed and used that instead of the oil. Fantastic without the fat! My use more strawberies next time. I tried finding a recipe with out gelitin, first because I din't have it, and second, I thought was was the point of it. Thanks so much for sharing your recipe.

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Reviewer:

CATMG

Cooking Level: Expert

Home Town: Whitehall, Pennsylvania, USA

Living In: Easton, Pennsylvania, USA

Reviewed: Feb. 20, 2011

I read other reviews about the sweetness of this cake, so I used 1/3 box of jello mix instead of the whole box. Also, I pureed a whole container of strawberries to mix into the batter. Also, I used fresh strawberries instead of frozen. I used a buttercake mix and included a stick of butter in the batter (not the healthiest...but it was for Valentine's day...it's a special occasion!!) I used a buttercream icing (storebought) and put fresh raspberries and strawberries on top. It came out beautifully & the cake was soft, moist, and not too sweet. You could really taste the real strawberries in the mix. Overall, this is a great cake for something a little out of the ordinary!

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Reviewer:

lisee11087

Reviewed: Feb. 7, 2011

Loved this! I would use more frozen strawberries, and I had to increase the baking time by about 10 minutes. I used a previous suggestion to put the whipped cream cream cheese frosting on top (on allrecipes.com) and then I topped it with quartered fresh strawberries. It was a hit!

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