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Simply Delicious Strawberry Cake Recipe

Simply Delicious Strawberry Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (282)

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Average Rating:

Total Reviews: 282

Showing 261-270 of 282

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  • on February 19, 2009

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    I recently printed this recipe to make it. I was at the grocery store purchasing my ingredients when I noticed that on the list of ingredients "strawberry extract" is needed. In the directions for the frosting it says vanilla extract. Is it safe to assume that is is vanilla extract that is actually required?

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  • on February 19, 2009

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    I absolutely loved this cake! And so did everyone else who had some. I made it for the first time on Valentine's Day and I am planning to make it again this weekend because it was just sooo good and I had requests for it again. The frosting isn't too sweet or too bland, it was just the right. I had fresh strawberries on top of my cake but the cake was excellent without them too. Can't wait to have some more this weekend!

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  • on February 18, 2009

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    I did the recipe just the way it's supposed to be done and it didn't work out. It's way too much liquid. Could any one help me please because I really think it's a good cake

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  • on February 17, 2009

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    My family absolutely loved this cake. I thought it was incredibly moist. Agree that you have to do some adjustment. Cooking time -- I always rely on the cake, not the time stated in a recipe. Use a toothpick or cake tester and/or check to see if sides are pulling away from pan. Also, if you want to reduce the amount of confectioner's sugar in the frosting, reduce the amount of strawberry puree and include the strawberry extract (had to go to two stores to find it -- it was out of the first store and only one left at the second -- maybe others were making this recipe?. Am going to make another one, this time using raspberries. Outstanding!

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  • on February 16, 2009

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    I made this cake as a Valentine's gift for my boyfriend. He LOVES chocolate so I subbed Devil's Food cake for the called for boxed white cake mix. Baking took 30 minutes to get the cake cooked through but still extremely moist. As for the icing, the recipe calls for strawberry extract and I highly recommend it. I ended up using vanilla extract because that's all my grocery had and then just added additional pureed straberries to make up for the slight lack of strawberry flavor. This was the first cake I have ever made and it turned out perfect! As an extra special touch, I made chocolate covered stawberries and placed them around the top and sides of the cake. AMAZING!

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  • on February 16, 2009

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    Made this cake a couple of days ago and everyone loved it, gals and guys alike! I didn't change a thing in the recipe, but I did bake it in a 9 X13 inch pan and it did need another 10 minutes of baking time.

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  • on February 16, 2009

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    This cake is wonderful. My husband, who does not usually eat dessert, had 2 pieces! I did change just a couple of things. First, the cooking time, as others have noted, is off. I baked my cakes in 2 dark metal 9" pans and it took 35 minutes for them to get done.

    After reading other reviews comment on how strong the strawberry flavor was, I decided to omit the strawberries from the icing, which I thought was a great choice. I used clear vanilla extract to keep the icing white, only needed 5 cups of confectioners sugar, and added about 4 oz milk to make up for the liquid lost by not adding strawberries. I did think this may have thinned the icing too much; next time I'll just slowly add in milk until I get the consistency I want. Even with cutting back on ingredients, I had enough icing to generously coat the cake and still had some left over. I can't wait until strawberry season--I plan to slice fresh strawberries and layer them between the cakes for extra texture/flavor.

    One last note: this cake is best chilled, in my opinion.

    Great, very easy recipe. Definitely going in my recipe box!

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  • on February 15, 2009

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    This cake had such a great strawberry flavor, and very moist. The cooking time is inccorrect. I had to bake it at least 15 to 20 minutes more. Would make this again.

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  • on February 15, 2009

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    I made this cake as the dessert for my husband's and my Valentine's dessert. It was wonderful and very moist. Some of the comments said the frosting had too much powdered sugar in it, but I found that it needed that much to make it thick enough to frost a cake. The pureed strawberries make it a little thin and if I had used less sugar, I think the frosting would have slid off the cake. It was very good, and I'll definitely make it again.

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  • on February 15, 2009

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    I made this cake for my family for Valentines Day. The cake came out perfect, although I too had to leave it in the oven about 5 minutes longer than the recipe called for. For the frosting I followed the recipe using the starwberry extract and changed the recipe slightly adding the powder sugar until I though it was sweet enough for my family's taste. I will definately make this cake again as it is moist and delicious. (I found the extract at Wal-Mart, a must have if you plan to make the cake again

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