Simply Delicious Strawberry Cake

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This cake is the best strawberry cake I've tasted. I found out about it when a coworker brought it to work and I practically scraped the pan clean! I used a cake mix that had 15.25 oz and added 1/2 cup of cake flour to make up the difference. I bought a 20 oz tub of frozen strawberries in sugar and used about 1 3/4 cup for the cake. I used jello, just not the "instant" kind. I did the two dark-coated 9 inch rounds and ended up baking them for about 40 minutes at 325 degrees. I ran into problems with the frosting's consistency, though. It tasted heavenly, but had the thickness of yogurt. As someone else said, it was "soupy." I didn't mind, I kind of scooped it over separate slices of cake. I'd bet if I had given it time to refrigerate, it would stiffen, but I wish I knew what my coworker did to make her frosting perfect. Oh, and I used about 2 1/2 cups of sugar instead of the 7 cups called for, and I omitted the strawberry extract. All in all, definitely worth a try!

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I have NEVER tasted a better strawberry cake. I used this recipe to make cupcakes for a baby shower, I hosted this month and every cupcake was eaten. The icing was DELICIOUS!!! This is a must try!

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AWESOME tasting Strawberry Cake; takes me back to childhood when my mom would bake one. I made a few changes during the cake baking process. 1st - decreased baking temp to 325 deg (using dark-coated pans. 2nd - used two 8" cake pans (lightly greased & floured and lined w/wax paper. 3rd - used 16.25 oz box white cake mix, adding approx 1/2 cup A/P flour. 4th - baked approx 27-30 mins. 5th - cooled layers in pan for about 30 minutes (until edges pull away from pan, then turn onto cooling racks to cool completely - recommending placement of wax paper over racks due to cake moistness. I prepared frosting exactly as recipe calls (using strawberry extract frosting is SUPER rich, but soooo good. Finally, I refrigerated cake over night to ensure it set up properly. This is one of my family's favorite cakes, especially my father-in-law's. I've made twice without any problems; will make again and again.

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I made this cake for a princess themed birthday party. The cake mix I bought was a couple ounces short of the required 18.25 oz needed for the recipe. I just added regular cake flour to make up for the difference. Then I used frozen strawberries not in syrup. The end result was a very moist and delicious cake! I also took a couple suggestions from other reviewers. I skipped the ultra-sweet frosting in favor of a regular buttercream. Then I added a layer of chocolate cake in between the strawberry layers. Simply divine. I have no way of posting photos of the cake, if you go to my flickr stream at cindybee23 you can see them.

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STOP!!! You need look no further for a "go to" strawberry cake recipe! I have done the leg work for you. This recipe is too easy not to make. The cake is: beautiful in color, fragrant in strawberry aroma, and has a delicious and palate pleasing texture. I have had many compliments on it. I have paired it with chocolate and vanilla cake to make a neapolitan cake. It is yummy with chocolate/vanilla/strawberry buttercream. Perfect, delicious and easy..One more thing..I pureed fresh strawberries because I had them. Sometime I will have to try frozen.

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I followed the recipe exactly and got rave reviews from my dinner guests. Days later they are still talking about it. The trick to keep the frosting from getting too runny is to strain the juice off of the frozen strawberries and just puree in a food processor. I didn't use strawberry extract or any other extract and it was still wonderful. It's a crowd pleasing cake!!!

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The cake itself is absolutely amazing. I, too, had to adjust the cooking time to 30 minutes for 2 9" pans. The icing tastes delicious, however it was just too soupy - kind of like thick strawberry yogurt. I decreased the sugar from 7 cups to 5 cups. 4 cups would have been ideal, but I was hoping the extra cup I used would thicken it a little more. I also used only frozen strawberries rather than the ones in syrup. I can't imagine how soupy the frosting would have been if I had used any extra liquid! But I'm guessing the recipe calls for the 7 cups to get the frosting to thicken. I think next time, I'll use a whole stick of butter instead of 1/2. It might help it set up better. I just had to keep the cake cold until near serve-time or the frosting would have started sliding off the cake. Otherwise, this cake is 5 stars.

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I made this cake in a 13x9 pan and cooked it for about 45 minutes. It came out very moist, tasty and pink! The frosting was delicious with the added puree. Also, I could not find strawberry extract so used raspberry extract, instead.

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delicious and moist; paired w/ buttercream. Was confused since recipe calls for 18 oz cake mix and none of the brands at my 2 stores had that size. Didn't seem to matter since cake was delish.

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I love this cake! But definitely bake longer. I used 9 inch pans and at 20 minutes they were still jiggly. 30 minutes is about right. Thank goodness I read the reviews first. Thanks everyone!