Simply Delicious Strawberry Cake

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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!

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I loved this cake. The reason I gave the recipe 4 stars is that the bakking time is not correct. I made it twice in one week, once as the single recipe and once as a double recipe sheet cake. It took about 30 minutes to bake the single recipe and 45 to bake the sheet cake. I did find the 18.25 oz cake mixes at Kroger. The Kroger brand cake mix is also 18.25 oz. I used frozen strawberries in the cake but fresh strawberries in the frosting. I only pulsed a bit in blender to preserve the taste of fresh strawberries. Everybody loved it at both parties and talked about how original it was. I made them for my one year old's parties and it just happens to be strawberry season in Michigan so it was just perfect. I would suggest that the Food Network repost this recipe with the correct baking times.

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I read a great deal of reviews before I made this cake. I agree with the majority it is a Yummy cake. I trippled the recipe b/c I was making a big 2 tier 4 layer cake for a 50th birthday party. I mixed 2 packets of jello with 3/4 cups water into 45 ozs of pureed strawberries. The cakes came out perfect but they did have to be baked longer. i filled the layers with strawberry mousse, made a Martha Stewart strawberry buttercream frosting and drizzled chocolate ganache over the entire cake. It came out awesome. Everyone is asking me to make it for their birthday.

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I made this cake following the directions. I poured batter in two 8" round pans. The cake was extremely heavy and dense!. I expected a lighter cake. My whole family complained about the heaviness of the cake. I am not sure if this came out like the recipe intended.. I would not bake again.

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AMAZING!! I used one small basket of fresh strawberries and pulsed with the 1/4 cup of water and strawberry jello before adding to cake mix. I added 1/4 cup flour as others suggested since the cake mix was only a 16 ounce box. It needed 10 more minutes baking time. I added a few pulsed fresh strawberries to the frosting and 5 cups powdered sugar. It was a huge hit. With an abundance of fresh strawberries on the Central Coast this will be my go to dessert!!

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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.