Reviewed: Jul. 8, 2011

This is the best strawberry cake recipe ever! I made the cake as directed and didn't make any changes. After 3 days, it was still very moist. I topped it w/ the Cream Cheese Frosting II from this site. I will be making this again and again.

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Reviewer:

VICCI

Reviewed: Jul. 8, 2011

Came out too dense. I followed the directions.. and yes, I measured sifted cake flour. Not sure

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Reviewer:

Kimichii

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

We liked this cake. As a point of reference, my DH said the cake tasted like strawberry Quik (this was meant as a compliment!). I spooned the flour into the measuring cups before sifting, and had no heaviness problems. I just added the eggs as directed, no pre-whipping. I used pureed fresh strawberries (plenty of sugar in the recipe), and added a little salt too. I made 24 cupcakes and a small 8" round cake. I frosted with a not- super-sweet cream cheese frosting.

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SIOBANM

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

I had a hard time rating this because I made cupcakes with it and they didn't rise correctly! That has never happened to me before so I reall have no idea why. My oven is awful so that could be it (but I make cupcakes/muffins fairly often so why would it happen to these?). Anyway- the taste was fabulous!! I filled the sunken middles with half a strawberry and covered with homemade vanilla frosting. Yummy! And I think people thought I did the strawberry-middle thing on purpose ;)

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ZooMommy

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

I made this for the 4th of July this year. EVERYONE loved this cake. I to like to make things from scratch but i went ahead and used the Jello mix. I had to make sure that my daughters mom in law got a copy of this recipe. I didnt fold in the egg whites at the end but added them as the recipe called for for whole eggs. I didnt add a whole tablespoon of vannilla but 2 teaspoons and i didnt sweeten the strawberries. This cake does look very wet but just keep testing it with the old tried and true toothpick in the center for doneness.

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Reviewer:

luv2cook

Reviewed: Jul. 4, 2011

Ok, I read many of the reviews before picking this recipe and after reading so many at all ends of the spectrum I felt challenged to try it. I did not add the jello as I didn't want anything artificial in a made from scratch cake. I did add the egg whites at the very end but did not feel confident about how they didn't seem to get fully icorporated into the batter no matter how much I mixed it. I baked it for 45 minutes at 350. I took it out of the oven and it seemed to be done. I cooled it and made the whipped cream cream cheese frosting found on this site. I decorated the top with strawberry's and blueberries in a flag pattern since I was taking it to a 4th of July party. Unfortunately I didn't cut into this cake before going to the party. I was so embarrased when I my husband brought me the first piece at the party and one look at it told me that something had gone terribly horribly wrong!! The whole thing was like one big solid lump of glue. It looked an offish pink color and was just a gelled mass of gunk!! I was so dissappointed and mad!! The frosting however was fabulous and tasted so yummy. I would never try this recipe again. I had put it into a 9X13 pan and I wonder if it was just too much batter for the pan but it also didn't rise despite me sending my husband to the store to buy me fresh baking powder. I don't know what went wrong but it was horrible. Has anyone else experienced this kind of result?????

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Reviewer:

benc

Reviewed: Jul. 3, 2011

I made it in a 13x9 pan and made a cool whip icing. It tasted just like strawberry shortcake. The cake had a different texture but it was good!

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Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

This is the third time we aer making it and it is always a hit!

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Reviewer:

pam

Reviewed: Jun. 30, 2011

The flavor was good but I did not like that the cakes did not rise nicely. It was dense. I will not make this recipe again.

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Reviewer:

Nichole

Reviewed: Jun. 30, 2011

Excellent recipe! The texture and density were perfect. I made mine in a 9x12 pan instead of two 9-inch rounds and baked it for about 35-40 minutes, and it turned out great. Consistently baked from edge to edge. Be sure to use CAKE flour and sift it before measuring. My only reason for not giving it five stars is that I was hoping for a stronger berry flavor. This tasted more like a yellow cake with a hint of strawberry than the tangy flavor of a true strawberry cake...and I even doubled the amount of strawberry puree. Still, I would definitely make this cake again.

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