The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 31, 2008
A little sweet for my taste, but it was a big hit at Bible study. I made this as cupcakes and cooked them for 12 minutes, but they could have used more time... maybe more like 14. I topped them with cream cheese frosting. Mmmm!
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Photo by Kirsten

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 15, 2008
Great cake! This recipe is very similar to one that I use from 'The Cake Mix Doctor' book, which also uses gelatin. I had been searching for a way to make a strawberry cake with enough flavor but without having to add to many fresh strawberries (which makes the cake very dense and heavy). The only changes I made to this reipe were as follows: only 3 eggs, add one cup of sour cream (makes the cake very moist), one cup of mashed strawberries (about 1 and a half cups whole), and only two T. flour. I usually make a double layer, torte the two layers, and fill them with a strawberry glaze or whipped cream.
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Photo by Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 9, 2008
Great cake. Made it for a fundraising auction & the person who bought it wanted the recipe. I made a second one for my family & it was a hit. Thanks!
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Photo by jmlionhunter

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Del Norte, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 27, 2008
This is so much better than boxed strawberry cake mix!!! The only thing I changed was to double the amount of strawberries (4 ounces only equaled 3 large flash frozen berries) and I pureed them so there were no icky wet chunks of berries. Love this cake paired with cream cheese icing!
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Photo by Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA
Living In: Pinon Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 24, 2008
I've made this cake and another similar for two of my boys' b-days cakes. It is fab! I wonder if the woman who said it was "sickening sweet and had to throw it out" used sweetened strawberries? That would definitely make it overly sweet. Use fresh or flash frozen - no sugar.
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Cooking Level: Expert

Living In: Lombard, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 23, 2008
I loved this cake! I made it for a little girl's party and everyone absolutely loved it. I expected it to be really sweet, as another reviewer stated but it wasn't overly sweet at all. I don't even like strawberry cake and I couldn't stay out of this! Excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 12, 2008
I love this cake. Growing up every year for my bithday my grandma would make me a strawberry cake and as I got older she got older and has been unable to make. I found this receipe, I made a 16 inch round, and I barely had enough for 20 people. Everyone raved about this cake. For the last 3 years I have been making strawberry cake for my son's birthday. I have tried lots of strawberry receipes and this has been the best one so far. I tried this receipe because of the buttermilk, I figured it was something different. Since trying this receipe I have decided to keep the tradition going and my 3 young boys are having strawberry cake as well for their birthday. As far as icing I used butter, confectioners sugar, and strawberry puree. I started with 1 stick of butter, 3 tablespoons of puree, did not measure confec. sugar just kept adding,and mixing until it was thick. What a delightful sugar rush..
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Cooking Level: Expert

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 6, 2008
Great recipe! I also modified it a bit. I also halved the amount of strawberry jello. Additionally, I used a butter cake mix instead and added a softened stick of butter to the batter. I used frozen strawberries in syrup. After they thawed, I drained the juice into a cup and saved it. After the cake had baked in the oven, I poked holes through the cake with a large toothpick and drizzled the juice across the top, then "frosted" with cool whip. Fabulous! The butter and strawberry juice made it so moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 2, 2008
Delicious. I followed another reviewer's suggestion of using the Whipped cream cheese frosting and the take turned out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 23, 2008
use sugar free jello and cream cheese whipped frosting
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 19, 2008
Great! I used french vanilla cake, the entire 16 oz package of thawed-frozen strawberries, and 1/2 of the jello packet as other members suggested. I made it for my nephew's birthday party and again for my best friends party. Excellent reviews.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 22, 2008
Easy and delicious. I topped it with whipped cream and doubled the strawberries. The perfect Easter dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Photo by megnrn
Reviewed: Mar. 9, 2008
I made these as cupcakes with butter cream frosting. These froze very well.
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Photo by Allrecipes

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 9, 2008
It was very moist but a little too sweet for me. It had a great strawberry flavor though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 3, 2008
This is a great cake. It is quite sweet, but we loved it. I used a vanilla cake mix and followed the recipe with the exception of the berries. I used a mixed bag of frozen berries (strawberries, raspberries and blueberries) and pureed them. I folded the berries into the batter and baked for about 40 minutes. I frosted this with a vanilla frosting but wish I hadn't used frosting at all. Because the cake is so sweet it would be much better if left unfrosted and served with fresh or pureed berries spooned over the top. This is a really good cake recipe and we really enjoyed the flavor. The mixed berry puree gave mine a pink/purple color that the kids loved.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Photo by Always The Hostess
Reviewed: Feb. 23, 2008
I was inspired by the gelatin for the most part and didn't use most of the other key ingredients listed here so you can ignore my review if you wish. As per request, I used 1 package of French Vanilla cake mix and only 1 oz strawberry flavored gelatin as a prophylactic against an overbearingly sweet cake. I also used 1 cup of milk, 1/3 cup of butter, 4 eggs, and sandwiched strawberry pie filling between 2 cake layers in lieu of mixing in frozen strawberries to the cake batter. I frosted the cake with Kristen Pontier's French Buttercream frosting recipe, which can be found on this site, then coated with crushed french vanilla wafers and peanuts. I made this cake on a Thursday night and the leftovers tasted better on Saturday morning. By then, the frosting and cake were well-married. The cake itself was firm but still very moist and perfectly sweet. It wasn't the best cake I've ever tasted... but I didn't really follow this recipe so I may have missed out! One of my co-workers said he didn't believe that I made it and said I bought it from a bakery! Another said she usually hates "fruit" cakes but loved this one. I've uploaded a photo of my cake.
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Photo by Always The Hostess
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 15, 2008
Delish!! I used a french vanilla cake as others suggested and frosted with Whipped Cream Cheese frosting from this site. It was perfect. The only change I will make next time is to use the entire 16 oz. package of strawberries.
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Photo by HARTMR

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2008
This cake was delightfully flavorful and moist. I used the french vanilla cake mix and frozen strawberries which I drained first. Also made the whipped cream cream cheese frosting, and will use a more traditional cream cheese frosting next time.
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Photo by CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 18, 2008
Oh, man, this cake was to die for!! I pureed 1.5 cup frozen strawberries and used a French Vanilla cake mix, then followed the rest of the recipe to a "T". Came out so moist and delicious. Followed others suggestions and topped it with Whipped Cream Cream Cheese Frosting. YUMMY, A+ recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Bethel, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2007
made this recipe in cupcakes form. It was amazing. I used creamcheese icing and the taste was really good!!!!Thanks so much.... will be making this again!!!!1
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