The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 15, 2009
I made this cake yesterday for a birthday party and it was really good and pretty easy to make. It also really seemed to impress people. I topped it with a cream cheese icing which complimented the cake well.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 9, 2009
I made this for my daughter's birthday party and everyone loved it! I separated the eggs and added the beaten whites at the end and I also cut the sugar back to 1 1/2 cups. One more thing I did was add about 1/2 cup of Polaner's strawberry All Fruit. Fabulous! I'll make this again.
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Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA
Living In: Jonesboro, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 5, 2009
This was the first ever "From Scratch" cake I have attmepted and I have to say it turned out FANTASTIC! I cut the sugar down to 1 1/4 cups, sift the flour first ( mix of 2/3 unbleached all purpose and 1/3 whole wheat), and beat the egg whites to soft peaks and folded in at the very end as suggested by other reviewers. It was amazing if I do say so myself! I ate so much I decided to go off refined sugar this month to detox! Now my other daughter wants the same cake for her birthday next week so I am going to try it with Stevia. Thank you sooooooo much! I will never do a cake from a box again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 28, 2009
I made this last night and it was delicious! I will def. be making again! I did not have whole milk, so I just used 2%, and my strawberries weren't already sweetened so I just added a little sugar while they were processing. I made these into cupcakes. They are REALLY good, thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 26, 2009
We made this the other night for my Mom's birthday - she had requested her usual boxed strawberry birthday cake with strawberry icing, which we don't like because it is so sweet! This cake was amazing, light and moist, great texture and nice strawberry flavor - not overpowering! Great recipe
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 17, 2009
I liked it - but others said it was too sweet and dense.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 9, 2009
I have made this twice. The first time I read all the feedback and separated the eggs, sifted the flour and measured the strawberries closely. It came out with a heavy sweet layer and didn't impress. Round two I was in a hurry, didn't sift, didn't separate, didn't even puree the strawberries (just mashed with a fork). Turned out TERRIFIC! Will be making this for years to come.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 8, 2009
My family and I love this recipe. Everyone speaks of the density of the cake but we love it because it still so moist. I am baking this cake for a birthday party and I am going to try some of the tips that were given, like beating the egg whites and adding them at the end. I will let you know if this makes the cake any better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 26, 2009
I'm giving this recipe 5 stars because my husband and I loved this cake. However, I made it for a party of 30 and was told no one really liked it that much. Can't figure out why but I love the dense, moist, wonderful, strawberry flavor. My husband thinks the family I made it for is crazy. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 15, 2009
I think this cake tasted great, it was a big hit at my daughter's birthday party!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 13, 2009
We didn't care for this cake as much. It was way too sweet and tasted fake probably due to the dry jello I guess. It also doesn't rise much either.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 8, 2009
I made these as cupcakes and they turned out delicious! Fill almost all the way full (3/4 at least) and bake at 350 degrees for 20 minutes. Yields ~30. They don't turn out very pretty (they barely rise), but they taste great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Sep. 5, 2009
This cake is wonderful! I have made it twice and the second time reduced the amount of sugar from 2 cups to 1 1/2. I put stabilized whipped cream and fresh strawberries in between the layers and it's delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 27, 2009
This is the first time I've ever made or even attempt to construct a strawberry cake and I did a thorough search before selecting this recipe. It was fantastic. I followed the other tips such as sifting the flour before measuring and separating the yolks from the whites and folding it in. I also used fresh strawberries for puree. I happened to be short of round cake pans at the time but others had suggested to divide the batter among three pan so I poured the batter into two 9x9" pans. I also added cream cheese and fresh sliced strawberries between the layers. It was absolutely delicious!!! My friends were going crazy the whole time I was making it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 22, 2009
Very good cake. I've used it for wedding cake before. Yes, it is a bit dense, but that's not necessarily a bad thing. I found that it doesn't freeze too well though. Many other recipes seem more moist after freezing, but this one was definitely drier.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 22, 2009
I made a Neapolitan cake for my friend's birthday, and I wanted a from-scratch strawberry cake recipe. This was fantastic, and I had two marriage proposals after the guests began eating (no joke). I made mine in a 13x9-inch pan, so I added 13 minutes to the baking time. Definitely follow the suggestions in the other reviews: *1.5cups of sugar *Whip egg whites separately and fold in *Sift flour Thanks, GothicGirl!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 21, 2009
Wonderful, amazing taste and texture. I made this for my husbands birthday and everyone went crazy. I also made it into cupcakes and they were phenominal! I used the whipped cream cheese frosting. I followed others advice on using homemade strawberry puree, and whipping the whites and adding them seperatly.
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Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 12, 2009
I rated this cake a 4 just because it fell when I brought it out of the oven. I made it for my husbands birthday and it was a hit, I made it just like the recipe said and the taste was perfect.
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Cooking Level: Intermediate

Home Town: Tracy, Iowa, USA
Living In: Knoxville, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 10, 2009
Hey GothicGirl, your the best. I cut the recipe in half and made cupcakes with vanilla buttercream frosting. Reduced cooking time to 19 min. Other than that, did nothing different and had great results. The batter tasted just like a strawberry shake from the place with billions served.
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Cooking Level: Professional

Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 29, 2009
This cake was really dense and heavy--and I made sure to sift first then measure the flour, but it was very heavy. It was moist though, it had more of a consistency/density that I would expect of a wedding cake. It was pretty yummy anyway!
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