I own a small baking business and had a client send me this recipe to make for her. I was skeptical because of the jello but did it anyways because it is her favorite. NEVER AGAIN. The cake itself baked nicely in a Wilton shaped pan (again, client request) but then I attempted to make cupcakes out of this batter. What a MESS! They all collapsed, made a huge mess and were a complete bust. I'll go back to my own recipe for cupcakes next time.

I made this cake for our Easter dinner. It turned out terrific. I made the batter exactly as the recipe directs. It looked like a lot of batter for two cake pans, so I put it in three pans, and made a tall, beautiful 3-layer cake. I did my own take on frosting, making a little more than I normally would to accommodate the three layers. I used 1 1/2 sticks butter, 1 package of cream cheese, enough sweetened strawberry puree to give it a pretty pink color and slight strawberry flavor, and enough powdered sugar to give a stiff frosting (probably 5-6 cups). The cake is bright pink, and the light pink frosting is perfect for it. My 86-year old mom wanted a strawberry cake for Easter, and most of them start with white or "strawberry" cake mix, and I try to avoid that for special occasions. So this recipe was a blessing. I like to cook naturally, and wish there was some way to avoid the artificially flavored Jello, but I guess you can't get the intense strawberry flavor without that. Everyone loved the cake. FYI - use cake flour as directed. I made this cake once before (years ago) with all purpose flour and it was too dense. Also, to start, sift the cake flour in a big bowl. Then carefully spoon it in measuring cups to measure 2 3/4 cups. If you measure 2 3/4 cups out of the bag, then follow these sifting/measuring directions, you will find that you originally had a lot more than 2 3/4 cups flour. Again, if you don't do it right, the cake will be too dense.

This is a great recipe. I substituted 3/4 cup of the cake flour for AP flour. I am not a fan of cakes made with all cake flour as it reminds me of a box mix.

this recipe is definitely a keeper. i followed the ingredients and the method to the core and it turned out to be fabulous. for me the cake was really moist, fluffy and yummy. my family loved it. Thanks for sharing.

Made this for mil's birthday. The recipe made 24 cupcakes, and everyone raved about them. Good thing I took them all, some had 2 or 3. Now that is a compliment. I did use the icing recipe off of the strawberry cake using boxed cake mix...this is my husbands favorite recipe

I made this for my son's fourth birthday. I made a batch and a half and filled both a 10" x 10" x 2" and a 6" x 6" x 2" pan and had some left over. I made an Italian merengue buttercream to go with it. Delicious!

my friend and i attempted to use this recipe and ended up with an extremely dense batter and a collapsed cake, even with the sifted flour. we were unable to use the cake at all. Pretty disappointed :(

I really enjoyed this recipe! I made some changes. I did not have any cake flour, so I used all purpose. I'm vegetarian, so I used agar powder instead of gelatin. I reduced the sugar to 1 3/4 cup. I also used skim milk, as opposed to whole milk. It took 20 minutes in the oven, and made 36 cupcakes. Unfrosted, it's delicious with tea. Thank you; going into my recipe box!

I made this cake for my best friends birthday and everyone loved it. I added a little more strawberries though.

Taste great, just like fresh strawberries.