Tried this recipe today and immediatelly added it to my favourites! WOW! Hands down the best cake I have ever tried. I followed all of the suggestions: measured flour after sifting, beat the egg whites and folded them in at the end (didn't use the yolks), I used unsalted butter but added 1/8tsp salt to the flour mixture and used unsweetened frozen strawberries (I'd picked them myself this summer), also used 1 cup of sugar instead of 2 which was perfect since I used a buttercream icing to decorate. I made one 9x13 pan since I needed a sheet cake and baked for 45 minutes. It didn't rise much which was perfect since I didn't need to level it for decorating. I ran out of vanilla extract so I used 1/2 tsp vanilla and 1/2 tsp almond extract and I think that it just added to the flavour! It was a total hit and everyone asked for the recipe! Thanks for posting!

Great tasting cake but sadly was very dense!!! I followed the instructions to a 't' but not sure what went wrong =S

LOVED this recipe! I made a castle cake for my daughters 3rd birthday and she wanted a strawberry cake. I didn't want to use a box mix and didn't know a recipe for strawberry cake. This worked great for the stacked construction of the cake (held up very well) and was moist and everyone loved the flavor! Will use again, thanks!

Super rich, but so yummy!

I made this cake for my birthday and it was a hit. I followed the suggestions on shifted the cake flour before measuring and seperating the eggs. The only suggestion I might make is cutting the strawberry geltain in half. So the cake won't be so heavy. But it was flavorful and super-duper moist.

I thought this was fantastic.. i made it twice and everyone loved it.. i used the cream cheese frosting recipe and added lemon extract and lemon juice to it and it seemed thick so i added whipped cream and it was perfect.. so fantastic.. thanks my family and others.. loved it would def. make again and again...

YUM YUM. The cake is a heavy cake but came out great and tasted good. I did cut back the sugar and whipped the egg whites. I have added this recipe as a faqvorite of ours. Thank you

Love this cake moist, fluffy and not dense as other reviews mentioned. I used only one cup of sugar (the yellow has sugar no point to use more)and turn out delicious will, this is a keeper. due to I hate box cakes, I love the challenges of make a cake from scratch. =)

Cake came out fluffy and wonderful. Used Pam with flour to grease the pan and cake came out with no problems. Read the previous reviews and separated egg whites and yolks and beat egg whites and mixed them in last. Used fresh strawberries and a tablespoon of sugar to make the puree. Will make again! Thanks.

there was nothing to stick to 2 9inch twogether

I made this twice because I thought I did something wrong, it is dense and heavy even though I sifted the cake flour before measuring and folded in beaten egg whites at the end. I tried both 9" pans and three 8" pans. They both turned out extremely dense and on the dry side. When frosted with whipped cream cream cheese frosting with puree added, it is very good flavor, but the texture is not pleasant to eat.

I did what the others suggest by separating the eggs and folding the soft peak white eggs at the end. I forgot to cut down the sugar, but it turned out good. It is not as sweet as I thought I would be with the original sugar in the recipe. I used cream cheese icing with slices of strawberries all over the edge and between the layers.

WOW! Very good!!! I made this with separating the eggs and whipping the whites to soft peaks before folding them in at the very end. This cake is very moist! You don't even need frosting, it's so good by itself. I use this for birthday cakes and have even made cupcakes with it.

I cooked it the first time and it came out Fab. Tried to cook it without cake flour and tried to just add the gelatin..the whole cake fell apart lol. Make sure you follow the ingredients exactly.

The flavor was kind of bland (maybe because I cut back on the sugar) and it was very dense. I also thought the gelatin made it taste a little strange.

Oh my this was a great recipe even if I did use it to make a Blackberry cake with it from leftover blackberries I had after making Brigid's Blackberry Pie from this site also. I followed recipe exactly except for the berry change and the flavor of jello change and I did sift the flour before measuring and I made three layer cake as it is dense and the three layers with frosting from this site Whipped Cream Cream Cheese Frostng was to die for. Okay so I did make a few changes but it is awesome recipe to work with. Everyone loved it can't wait to make it with strawberries.

I was asked to make a strawberry cake for a wedding reception. I tripled this recipe and make a two layer 1/2 sheet cake. I used fluffy 7 minute frosting and put strawberry jam in the middle. I also made it with lactose free milk as was necessary. It came out so lucious. I have many people asking for the recipe. The store bought cake went to work the next day. This one was gone. It was wonderful. A Keeper for sure.