Reviewed: Nov. 5, 2009

I made this cake for my daughters 2nd birthday cake. This cake is good and I really liked the strawberry flavor!

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cookingmamma3

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Reviewed: Oct. 31, 2009

so amazingly good. i used fresh strawberries, half in muffins, half in frosting. so good!!!

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 13, 2009

Awesome recipe. I modified it slightly for my taste. I used sugar free jello and in some cupcakes I put in walnuts or pecans (couldn't decide but in the end I think I prefer walnuts). I tried to do the frosting but used a combo of splenda and confectioners sugar and it didn't work out. Too sweet for me - and it was that processed tasting sweet so that wasn't good. Personally the cake is moist enough and can be eaten alone. I'm not big on frosting anyway so I wasn't too upset. For those that are, and for appearances I just sprinkled some powdered sugar on top of some cupcakes.

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Corymia

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Jun. 26, 2009

I've made a lot of different cupcakes, but I truly think that these are the best ones I've ever made. The light, moist strawberry cake combined with the sweet, creamy strawberry frosting is AMAZING. I am seriously addicted to these. A few notes: I used a 13 oz bag of frozen strawberries (thawed and drained) since that was all I could find, and I think it worked perfectly... you can never have too many strawberries! Also, I took others' advice and used an entire 2 lb bag of powdered sugar for the frosting. I had a lot left over, but the taste and consistency were great. I was able to make 43 cupcakes with this recipe. They baked at 350 for 23 minutes. Thanks for an outstanding recipe!

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 22, 2009

These are fabulous! I wasn't so sure at first as the frosting seemed kind of pasty but they were much better the second day. I wasn't quite sure of the kind of strawberry the recipe called for so I used sweetened, sliced strawberries, thawed, then pureed them in the food processor. WAY better than box strawberry cake and frosting!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 21, 2009

Very good recipe!I dont usually do much with box mixes but thought i would give this one a try and my kids loved them.Will make again :))

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 18, 2009

Gorgeous cake! I made this cake for my mother-in-law's birthday and it was fantastic. The only change I made was to fill it with a strawberry glaze made from the remainder of the berries and top it with whipped cream instead of the frosting for a lighter version.

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Alexis

Cooking Level: Expert

Home Town: Steubenville, Ohio, USA

Living In: Lyndhurst, Ohio, USA

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Reviewed: Apr. 20, 2009

I'm only reviewing the cake, not the frosting because I didn't make it - the cake was good - moist and flavorful - I used more strawberries than what was called for but I think that just added to the yumminess!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

This recipe makes your kitchen smell wonderful! The cake is very moist and sweet. One suggested alternative (since the cake is already so tasty on its own and does not need much more help from the frosting): add a layer of frosting only in between the cake layers, then top with a dusting of powdered sugar and fresh strawberries- light and not too overpoweringly sweet!

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L.P.W

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

fantastic! and easy!!! the icing gets thin. make sure to squeeze excess liquid out of strawberries and add powdered sugar if needed.

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nelliebellie

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Reviewed: Mar. 10, 2009

My husband is convinced that I am "out to get him fat" he can't stop eating this cake! I am pretty sure that two nine inch pans would've sufficed. Also, I mixed a can of white frosting into the icing mixture (I didn't have four cups of confectionary sugar) This is a really nice cake!! I can't wait to share the recipe with my mom.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

We really loved this recipe, which I used to make cupcakes. The frosting was too sweet for us, so I doubled the amount of butter and added a little vanilla. Wonderful!

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JQ

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Reviewed: Feb. 10, 2009

This was really good--I found the poster's daughter's review making a correction to the recipe and I followed that: putting half the strawberries but ALL the juice into the cake. That leaves just half the strawberries for the frosting. I was lazy and this wasn't for any special occasion so I made it in a 9x13 pan. I had to cook it longer to get the center cooked through and that made the ends of the cake not really moist. So I was initially disappointed. But getting beyond the first row of cake, it was outstanding. On the frosting, I started with the butter and strawberries and just two cups of sugar in, it looked like a frosting consistency. I worried that adding more sugar would present an issue with then needing some type of liquid to make a spreading consistency so I stopped at two cups sugar. It was super and there was plenty of it for a 9x13. Definitely will be making this again!

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Feb. 1, 2009

Let me start out by saying that I am not a baker.... and this recipe was so easy, and delicious. I love that it has a very dense consistency (kinda like a pound cake) Thanks so much for the recipe... I'll use it for years to come!

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ashley

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Reviewed: Oct. 8, 2008

This cake was awesome so nice and moist the frosting oh my it was so good you could eat it by itself i was very pleas with this cake everyone i gave some to love it thanks alot for this one

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Michelle

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Baskerville, Virginia, USA

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Reviewed: Jun. 28, 2008

This cake was so moist and delicous!! All i changed was I used fresh strawberies and white cake mix(all I had).

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jun. 4, 2008

I have made this several times... and I usually have to add more powdered sugar to the frosting... but always a huge hit with all parties involved. This past time my boyfriend made me save the leftover frosting in his refrigerator so he could eat it plain!! Weirdo!

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al

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 29, 2008

This cake was excellent! I did not measure the powdered sugar, just added until it was the right consistency for spreading. Make sure to let the cakes cool enough before frosting them. Will definitely make this again!

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JYLLANA

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Reviewed: Apr. 19, 2008

Absolutely Awesome!!!!! Made this cake for to take to the office. Everyone raved over how moist and delicious it was. Just the right amount of strawberry flavoring without being overpowering. Apparently, in an effort to make sure the icing was not too runny, I drained the strawberries too much and had to add juice to make it spreadable.

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Amy D

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Reviewed: Apr. 11, 2008

I made cupcakes with this recipe, and they were awesome. Everyone at work loved them. My frosting was not runny at all. In fact, I had to add 1tbsp of milk to cream the ingredients.

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