Reviewer:

Reviewed: May 9, 2003

I made this cake today and took it to work. What an AWESOME cake! I had some strawberries that I had to use up and am I ever glad I checked here first! I did make it in a 13x9 inch pan instead of the double layer. Baked it for 45 minutes (glass). Then made a "fluff" topping made of 1/2 cool whip and 1/2 cream cheese. I whipped these together till smooth and then stirred in about a cup of finely chopped strawberries. Did I ever get the rave reviews. Each person actually took a piece of cake and then spooned the "fluff" over that. Thanks for a great recipe!!!

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141 users found this review helpful

Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: May 11, 2003

I found this cake to be fairly mediocre in presentation and taste. Rather than frosting it, I sliced fresh strawberries over it and served with whipped cream as you would a shortcake. The odd pink color was camouflaged in a cloud of whipped cream and berries. The flavor was really enhanced by serving it this way. Thanks.

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5 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: May 14, 2003

I have a six yr old boy and he is allergic to soy. He had been asking for a strawberry cake and I have searched HIGH and LOW for one. You can NOT begin to imagine how GLAD I was when I saw THIS recipe! IT WAS GREAT!!!!! Wish there were more stars available to give you!! THANK YOU EVER SO MUCH FOR SUBMITTING IT!!! By the way, I made cupcakes too. BOTH turned out WONDERFUL! VERY TASTY, MOIST, AND FULL OF FLAVOR!! Again, THANK you so very much for submitting it!

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2 users found this review helpful

Reviewer:

ALBBEANY

Reviewed: May 15, 2003

The cake was a bit too sweet. 2 cups of sugar, Jell-o and sweetened strawberries is a lot of sugar. I would cut down on the sugar, probably up to 1 cup. Definitly use a chocolate glaze. (1/2 cup semisweet chocolate chips, 2 tbsp. butter & 1 tbsp. corn syrup, melt and pour the glaze over the still warm cake.

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4 users found this review helpful

Reviewer:

M. A. H.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: May 17, 2003

ver good. it doesn't even need the frosting or whipped cream! That fresh strawberry cake is delicious

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2 users found this review helpful

Reviewer:

cinnamon

Reviewed: May 23, 2003

This was good. Made it for some friends and they all seemed to really enjoy it. I don't make cakes from scratch very often, I found this one very dense. Is that how they're supposed to be? Doesn't matter, it was still very, very good. I used 1/2 Cool whip,1/2 cream cheese, 1/4 cup powdered sugar and 1/4 cup milk for frosting. Topped with fresh strawberries. Looked great, tasted great. Thanks!

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1 user found this review helpful

Reviewer:

Lukiesmom

Home Town: Schaumburg, Illinois, USA

Living In: Charlottesville, Virginia, USA

Reviewed: May 29, 2003

I made this cake today. It was OK. I did it with unsweetened strawberries and it was sweet, so be sure to cut down the sugar. Serve it with whipped cream and not-to-sweet strawberry coulis. It will taste better. Perhaps it would be a good idea to eat it tomorrow to let the cake develop the strawberry flavor. I wonder how could I enhance the strawberry flavor. Thanks.

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2 users found this review helpful

Reviewer:

Carmen

Reviewed: May 31, 2003

I made this cake and iced it with cream cheese icing, it was moist and delicious! A very easy cake to make, this will be one of my regulars.

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2 users found this review helpful

Reviewer:

DSETEX

Reviewed: Jun. 11, 2003

I would give this recipe 5 stars for taste, but it came out so soft that the whole thing fell apart. I followed the directions exactly and it still came out so moist that it fell apart. My family just picked it apart though and everyone loved the taste!

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62 users found this review helpful