Reviewed: Jun. 8, 2013

I loved this recipe but with the modifications as suggested by other reviewers: (1) only used 2 oz of the gelatin powder instead of three (2) DEFINITELY used cake flour and DO NOT substitute all purpose (3) separated egg yolks from whites, beat the whites and added them at the end (4) used real strawberries with some sugar to juice them up (5)used 2 teaspoons of vanilla. I made this on a Thursday night and served it the following Saturday. It was still so moist and delicious. It was for a child's birthday party and everyone loved it - kids and adults alike. I will definitely make this again but with the mentioned modifications.

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Reviewer:

sevoy1976

Reviewed: Jun. 3, 2013

I was skeptical to try this recipe..seems like there are both good and bad reviews - however, I tried it and did what other posters suggested...cut the sugar back to 1 1/2 cups, only 2oz of geletin, and whipped the egg whites separately. I also added lemon zest. I used this recipe for cake balls, so I didn't mind the density of the cake. Crumbled it and mixed in just a little bit of strawberry frosting then dipped in dark chocolate. Tasted pretty darn close to chocolate covered strawberry! Will definitely add to my recipe box! - Bobbie W., Kansas

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Reviewer:

jenb8605

Reviewed: Jun. 2, 2013

The recipe is horrible. To sweet even when I half the sugar.. the cake didn't rise like the one in the photo either..

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Reviewer:

InfinitelySweet

Reviewed: May 30, 2013

This is one of my favorite cake recipes. I have even used ths recipe to make raspberry cake, substituting anything strawberry with raspberry, so raspberry jello and raspberry purée. Delicious!!!

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Reviewer:

Basant

Reviewed: May 28, 2013

I'm giving this recipe 4 stars because it does require some adjustments. However, with the adjustments, this recipe produces an amazing, moist, fluffy, and delicious strawberry cake! 1 - Measure the flour AFTER sifting it! It makes a huge difference! Here's what I did: I measured out 2 & 3/4 cups of cake flour & sifted it twice. I then measured 2 & 3/4 cups of the sifted flour to add to the actual cake. If you're really against sifting, lower the flour amount to 2 & 1/4 cup. 2 - Make the puree from fresh strawberries & a pinch of sugar. It's a must! 3 - Separate egg yolks & whites. Add the yolks into the batter when it tells you to "add the eggs." Beat the whites in a clean bowl until they form stiff peaks. Fold this into the batter just before pouring it into pans. 4 - Use salted butter OR add a pinch of salt to the batter if you are using unsalted butter 5 - Just a note: Make SURE that you flour your pans as the recipe tells you to! This helps the cake to "climb" (rise). I frosted this cake w/ chocolate buttercream per my brother's request. It was amazing! :)

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Reviewer:

lisak_87

Reviewed: May 24, 2013

So easy to make. Light and fluffy! Thanks heaps cracked my strawberry cake complex! I can make one now!!!!

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Reviewer:

Noor

Reviewed: May 19, 2013

I did like the taste of this cake, but it was very dense. I also had a real problem with the baking time. I don't blame the recipe for that, though, as I was attempting to make this in a Pyrex bowl for a Princess Barbie Cake. I figured that I should double the baking time. At that point it was still not done, so I added an additional 15 minutes and the top was getting quite dark and crispy looking, so I pulled it out of the oven as it did spring back when touched. I let cool 15 minutes then tried to take it out of the bowl. Oh my! The entire thing collapsed - it was still completely raw in the middle! It made a heck of a mess. The color was nice and the outside 1/2" or so that was done tasted good. I had to throw it all away, obviously, and I made another cake using a different recipe that came out fine. I might try this again but make it in the "normal" pans to see how it comes out.

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Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: May 11, 2013

Very dense and gooey, followed the recipe exactly. Did not rise, more like gelatin than cake...

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Reviewer:

christina12

Reviewed: May 9, 2013

I used shortening instead of butter and I only added the egg yolks, while I whipped the egg whites into a meringue and folded them into the batter. It came out with a very nice crumb.

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Reviewer:

thinojosa

Reviewed: Apr. 28, 2013

LOVED IT!! My husband's favorite cake is Strawberry cake and for the longest I have been wanting to make him a strawberry cake from scratch, so when I found this one I wanted to try it. It came out wonderful. NO MORE BOXES FOR ME!!

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