I was totally unsure of this recipes as I was making it! The cake part came out dense and I was not totally convinced that it was cooked through (it was though!)..when I was spreading the frosting it really looked watery but firmed up when it was chilled....As another reviewer suggested, I used stawberry cream cheese in the cake part. It was a nice hint of stawberry without being overpowering....I personally did not care for the cake but I'm giving 5 stars because all my guests loved it!

Very good, very easy, very moist cake. I used white chocolate chips and they didn't melt all the way. Next time, I'll put them in the hot milk while it's still on the stove.

I have made this recipe twice now. Both times it was very good. However the second time I used a cake mix that called for three eggs so I added a forth as the recipe said. (add an extra egg!) Don't do that. Three eggs is enough the forth makes it just too heavy. It was still good but comparing it to the first cake it was not as good. For best results use the strawberry cream cheese, there is something about it that just makes a difference. I used the regular cream cheese the second time and just added a tablespoon of strawberry preserves and it tasted very good but was not as good as when I used the strawberry cream cheese. As for the icing I did the icing that was suggested the first time and it was good but all the things the other reviewers said I found to be true. Just realize that it will be a little difficult to work with. The second cake I used the icing recipe that I found on here several years ago and it has been my stand by since. 1 cup of whipping cream whipped with 1 box of instant pudding(I use cream cheese flavor) and then fold it into a 8 oz tub of cool whip. It is nice and stiff and tastes great. It compliments this cake well.

My opinion the cake was a bit dense, but good. So I did half water & half strawberry puree for the cake mix & used egg whites too. I also added powder sugar in the whole icing mixture. For the center of the cake I put cool whip topping in lieu of the frosting. It was a hit fo Father's Day. Thanks!

Yes, it was dense; yes, the icing was drippy if it wasn't refrigerated; but the fact remains that this cake is dense and delicious. If you're aware of the above two issues going in, and you're not expecting a light and airy layer cake, then you're in for a treat. One of my kids likened it to a muffin texture--and it was wonderful. I followed the recipe using the suggestion of strawberry cream cheese, and I also used only egg white, as opposed to the whole eggs. I made the icing the day before and kept it in the fridge over night, frosted the cake the next day and then kept it in the refrigerator. It was lovely--lots of rave reviews. Thanks for the post.

I made this cake for my husband's birthday. Everyone was impressed by the look, the smell, and the taste of the cake. But I agree on the comment about the cake is a lot of work. I was very frustrated that the icing is WAY too watery. It's very difficult to spread all over the cake when the icing keeps on dripping down. So I took the reviwer's advice on freezing the icing to make it thicker. But you will have to work fast enough, otherwise, the icing will go back to its watery state. Also my cake was very thin, so I added some fresh strawberries in between the layers, but still not what I hope for a nice puffy cake. With tons of leftover frosting, I think it might be OK to double the cake ingredients to make 4 layers. But you will need to consider how much FAT it might be in a slice.

This recipe was OK, but I think my standard white cake (in a 13 x 9 pan) with two 10 oz. thawed frozen sweetened strawberries poured on the cool cake, pricked with lots of holes with a fork to let the juices flow into the cake, and iced with cool whip or whipped cream is better. It's my standby and always the birthday cake for my husband. Very easy to make.....but loved by all! I did think the strawberry dream cake tasted better on the 2nd day. Too rich and quite time consuming to make.

I made this cake for my husband's 50th birthday and was very dissapointed. The frosting was excellent, but the cake itself was far too dense for our liking. It weighed about a ton!! Won't make this again.

This cake was a waste of valuable ingredients and time. Not much strawberry flavor and the icing was not good at all. I usually love the recipes on this website, but this one was a total flop.

Cake was very good, frosting was just okay. Per others comments on the runny consistency of the frosting, I took my time assembling this cake. I slightly froze each cake layer and the frosting prior to assembling. I think this helped because the whipped frosting IS very runny. I added a layer of chopped fresh strawberries to the middle layer. I also added red food coloring to the cake mix to give it a true pink color. Although I will probably make the cake again I think I will opt for a different frosting next time, I don't think this one is worth the hassle.

This cake is my husbands new favorite cake! I've made it several times already. Several reviewers mentioned that the strawberry flavor was not strong enough. I've found that this is easily remedied by using strawberry cream cheese in the cake and making it a day in advance and storing in the fridge. The flavor is much stronger (and tastier) the next day. Also an easy way to make sure you have no clumps in your frosting; let the cream cheese come to room temperature, dice up into cubes and put in a blender, pour the warm chocolate/cream mixture over cream cheese, cover and blend until smooth. I've made the frosting with both cool whip and fresh whipping cream it is much better with heavy whipping cream. This is my go to recipe whenever we have company for dinner.***update*** I just made this with raspberries instead of strawberries and it was AMAZING! I just used raspberry cream cheese and sweetened pureed raspberries that i put through a siv(sp?) to get out all the seeds.

Great flavor, but I don't care for the crunchiness when you bite into a strawberry seed.

I gave this 4 stars, but I'll admit that I'm one of those annoying reviewers who made substitutions. I took a short cut and used a strawberry cake mix instead of making it from scratch. I made this for my mom's birthday and everyone loved it--even my husband who doesn't really like cake. I had a hard time getting the white chocolate and cream cheese to completely blend, but other than that, it was yummy.

Fantastic. I refrigerated the frosting after mixing, which firmed it up and allowed me to pipe decorations on the cake.

Very tasty. I would, however, not try to stack the layers (the icing is very slipperty). Next time I make this, I will put in a dish with sides so I can spoon it out rather than trying to layer and cut it. I might add a few more strawberry's, too.

This cake is very delicious and everyone loved it. Next time I'm going to get large tooth picks to stick it in while I'm icing it and then sticking it in the freezer for about 20 - 30 minutes so it'll stay. The whipped icing is hard to work with but that doesn't keep me from making it. It is delicious in every sense of the word! I will definitely be making this again!

i did this wonderful cake today was realy good and very moist. i forgot to add the oil in the cake mix and it did not affect abit.will do again.