Reviewed: May 26, 2012

My cake turned out flat and hard. I thought the cake would turn out a lot better with such a high star rating, but unfortunately it wasn't until after I made the cake that I saw people's reviews. People had issues with the measurement of the flour and one expert separated her egg yolks. A cake recipe must have the right measurements and information (egg separating, etc.) in order to have a successful cake. I spent so much time on making this cake and I'm not comfortable to show it off. Sad affair.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

starlet87

Reviewed: May 18, 2012

Not a pleasant cake, texture was off, too heavy and gelatine-like. Big disappointment.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sandy

Reviewed: May 13, 2012

Absolutely DELICIOUS!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindi

Living In: Lake Montezuma, Arizona, USA

Reviewed: May 4, 2012

Very sweet, time consuming. The flavor isn't worth the time and effort.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jewald

Cooking Level: Expert

Home Town: Oconomowoc, Wisconsin, USA

Reviewed: May 2, 2012

My friend brought this cake to my house and it was the best cake I have ever eaten. It was so light and fluffy and the flavor was unbelieveable. I'm baking it this weekend.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sharon

Reviewed: May 2, 2012

My cakes baked up nicely and were moist with a pound cake like texture. The only problem I had was that it seemed to be lacking in strawberry flavor. This defeated the purpose of baking a strawberry cake. I followed directions exactly as written. Might try again with a strawberry reduction made with fresh strawberries.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

newfad

Cooking Level: Expert

Home Town: Bentonville, Arkansas, USA

Reviewed: Apr. 30, 2012

I made this for my Granddaughter's 3rd birthday, she wanted it a pink cake, it turned out perfect, very moist and flavorful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Chef Esh

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 27, 2012

Very easy, very tasty recipe. Good flavor, moist and I didn't find any issue with the density. Until recently, I had been lazy using boxed mixes. Taking a cake decorating class gave me the opportunity to experiment with scratch cake recipes. This was a definite keeper. Just as another review said, definitely beats a mix.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

Reviewed: Apr. 18, 2012

People tell me this is their favorite cake I've ever made, and I make a lot of cakes for a lot of people. You won't regret this one, I promise!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachel R.

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

This recipe is definitely a keeper. A couple things though: without icing, this cake is already pretty sweet, many seem to agree (I'll reduce sugar next time, not sure how much). I also added 1/4 tsp salt to add complexity. Made sure everything was room temperature. My cake did not fall in the middle. Make sure the sugar and butter are creamed well! Lastly, Whole Foods sells a strawberry gelatin that has no artificial colors or preservatives, so your entire cake can be natural.

Was this review helpful? [ YES ]
2 users found this review helpful