Reviewed: Aug. 3, 2009

I was not impressed with this. I doesn't look nice.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Apr. 1, 2009

I made this cake to bring to my book club meeting. It was a big hit. It looked beautiful. I followed the directions exactly and it was very easy. I will definitely make this cake again.

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mommy2b

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Reviewed: Dec. 18, 2008

This was an excellent cake! I made it for a friend who doesn't like chocolate for her birthday, and it was a big hit! I'm still amazed at how the strawberries got to be on the bottom while the cake still stayed white.

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Terri

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Jenison, Michigan, USA

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Reviewed: Aug. 22, 2007

I followed the previous reviewer's modifications to make this cake. I put mini marshmallows on the bottom of the pan, then poured the yellow cake batter over it. Then I arranged sliced fresh strawberries on top of that, and poured strawberry gelatin powder on it. After 30 minutes in 350 oven, however, the cake was still liquid at the center. So I baked it longer, checking every 5 minutes. The cake was done after about 45 minutes of total baking time. The marshmallow crust was browned, but thankfully not burned and it tasted fine. The cake was delicious! It was also easy and fun to make. Note: next time I will try using just 3 oz of gelatin powder instead of 6 oz.

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Tina

Cooking Level: Expert

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Reviewed: Aug. 22, 2004

With some slight alterations, this recipe is delicious and SO easy to make. I put a layer of mini marshmallows (1 package), poured on yellow cake mix, arranged sliced fresh strawberries (1 lb), then poured on strawberry jello, baked for 1/2 hour, chilled it for a few hours, served it with whipped cream, and it came out -perfect-. I don't think it serves "24 people". A party of 6 gobbled it up real quick. Will definitely make again :)

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MILESOFSMILES79

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Reviewed: Jul. 13, 2003

I think there needs to be more specifics on the strawberries and how wet they are. My cake was still liquid in the middle after the 25 minute cooking time. Added 10 minutes twice and finally hoped it was done. Does it need to refrigerate to set the jello on the bottom? The marshmellow crust got too is hard to cut through neatly.

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JPREVOTT

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Reviewed: Mar. 29, 2003

What a beautiful and delicious surprise. It was gone before my eyes. Great recipe

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RED MOM

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Reviewed: Jul. 20, 2002

This is a delicious cake. Although, the strawberries were a little overwhelming for my taste. It was very good if you're only having one or two pieces of the cake such as if you were taking it to a potluck or something. It is nice to have something different for a change though.

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JENMC73

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Reviewed: Aug. 30, 2001

I really did not like this recipe. I feel that very pertinent informations are missing. For instance....what package instruction are we to follow for baking?? Should we wait until the cake is completely cooled before flipping it? How does the finished cake look like? I just hope that this cake came out so horrible because of me....

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SASSYGIRL0104

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Reviewed: Apr. 23, 2001

This would cook up better with fresh fruit. Have made something similar with rhubarb. The cake took 35 mins to bake and by then the marshmallows were tough and burned around the edge. The cake was very tender and overall the taste was pretty good.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Feb. 15, 2001

I like the easy concept, but this recipe is not good. I think it would be much better using fresh strawberries as the frozen added way too much moisture to the cake. It was one wet mess the next morning. The cake was also sickly sweet, some people may like that, but no one in my family did. I liked how the marshmallows on the bottom of the pan floated to the top to create a crust. It's inspired me to try a rocky road cake using a store bought chocolate cake mix.

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