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.
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I made this cake for our Easter dinner. It turned out terrific. I made the batter exactly as...