Simply Delicious Strawberry Cake

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This cake turned out great! I needed a large cake (2-12" pans, so I doubled the recipe and it worked well. I used Wilton's Cake Release on the pans, and also a layer of parchment paper in the bottom and I had no issues with the cake releasing from the pans. I used the cream cheese frosting as the filling and made buttercream for the frosting. I highly recommend a 3-day process for making the cake. Day 1 - bake the cakes. Let cool, then wrap well. Day 2 - make the filling, fill the cake, wrap and freeze to set. Day 3 - pull the cake from the freezer and let set out for an hour and then ice the cake.

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"It tastes like a fresh strawberry shake"....yumm,yumm! I must say I was so nervous reading all the different reviews i was quit apprehensive in making it since this was going to be the first time I ever made a cake from scratch (accept for the white cake mix part. I was able to make it per the instructions as written. I took it upon myself to use fresh strawberries which I pureed myself in my food processor and added sugar to taste. I did take the advise of one reviewer and added a 1/4 c.of flour but I think it would have been fine without it. I cooked my cakes for 35 minutes (starting at the 20 minute cook time. All I can say is i will be making this cake again very soon i have a feeling! Thanks Paula!

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Okay, so usually I am a diehard from scratch baker, but this is an exception. Great! A few things though... I could not find strawberry extract in the grocery store, so I mistakenly added a bit more strawberry puree to the frosting to make up for the lack of strawberry extract. Bad idea. The frosting did not set up correctly because too much puree. Several hours later after I assembled the cake, half the frosting was falling off it! I had to throw out the frosting and make a new batch, this time I used vanilla extract instead of extra strawberry puree and it turned out just fine. Also, there's no.way. that you'll need seven cups of sugar in the frosting. I used almost all of one box of powdered sugar and that was more than enough.

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BIG TIP! most boxed cake mixes sold now are NOT 18.25 oz. as this recipe calls for! manufacturers have downsized to 16.5 oz. (though they have not downsized the price of course! i used the cheapest store brand cake mix - still 18.25 oz., and the cake was WONDERFUL! checked at 20 min. and the cakes were still soupy - baked for an additional 10 minutes and they came out perfectly. DO grease AND flour your pans for easy release. i baked my cakes and made the frosting the night before, wrapped and refrigerated, and then assembled the day of. my final tip! about 2/3 C. of frozen, whole strawberries is all that is needed for the icing. i used frozen strawberries WITHOUT syrup, but added a little sugar and water to them, then defrosted in the microwave before blending. (this goes for both the strawberries in the cake and those in the frosting. Everyone loved the cake! OH! and the frosting tastes like fresh, homemade strawberry ice cream! YUM!

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I love the taste of this cake but I think the Bake time needs to be longer for such a moist cake. I made two 6" layers and a few cupcakes out of this batter and I baked the 6" for about 22 minutes. When I took them out of the oven, the centers fell. They stuck to the bottom of my pan eventhough I had sprayed them with cooking spray. I will reserve my total judgement until they cool and are frosted. I ate a cupcake warm without icing and it was delicious. So much better than a plain box mix.

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Loved this cake. I didn't make the frosting because I thought 7 cups of confectioners sugar was too much instead I made a whip cream strawberry frosting which was delish!! I will make this cake again..

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This is an awesome recipe. It is very rich despite being a fruit based cake, the chocolate lovers will be impressed! I always use cream cheese icing for this and its delicious!

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my dad came back home to California from his bussiness meeting in Mississippi after 5 weeks yesterday so my children and I made him the cake and he just loved it! he doesnt have much of a sweet tooth so i used less sugar... perhaps just 2 1/2 cups of it, and it turned out magnificent! thank u for the recipe, im sure ill use it again

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Five stars for simplicity, taste and versatility. I baked my 2 layers for 30 minutes.

A co-worker gave me this recipe saying this was the best strawberry cake she ever had. I wanted to use what I had on hand so I used my last year's frozen wild raspberries, added sugar to them for the puree and I didn't thaw the berries. Just ran them through my food processor. Since it was still frozen it didn't puree but didn't effect the quality of the cake. I had cherry jello so I used that. I also didn't measure out the powdered sugar for the frosting, just used 1 lb.

Very delicious, but I do recommend using seedless raspberries or blackberries if you are wanting to try something other than strawberries. I can't wait until my strawberries are ready as I will make this cake again!

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I've made this cake about a dozen times, mainly for Potlucks at work or family gatherings. I make it exactly as the recipe is written. I get tons of compliments every single time and folks begging me to share the recipe. The only thing I would point out (and it might just depend on altitudes but it takes at least 27-30 minutes to bake. Usually, after the 20 minute mark, I'll do a toothpick test every 2-3 minutes until it comes out clean.

Also, don't skimp on the inner layer of icing. I've done this a couple of times because I was worried I'd run out of icing. Always have some left over, so be sure to add a hearty layer of icing between the 2 cakes. Enjoy!