This is a great cake. Again, I made some changes and it tasted even better. I used 1 tsp of vanilla and 1 tsp of almond flavorings added to the puree. I used unbleached flour and cut it to 2 1/2 cups. It made the cake lighter. The crust on this cake is unbelieveable. Used almond flavoring for the icing. Try it you’ll like it.
I made this cake today and took it to work. What an AWESOME cake! I had some strawberries that I had to use up and am I ever glad I checked here first! I did make it in a 13×9 inch pan instead of the double layer. Baked it for 45 minutes (glass). Then made a “fluff” topping made of 1/2 cool whip and 1/2 cream cheese. I whipped these together till smooth and then stirred in about a cup of finely chopped strawberries. Did I ever get the rave reviews. Each person actually took a piece of cake and then spooned the “fluff” over that. Thanks for a great recipe!!!
Simply the BEST strawberry cake I’ve ever had. I’ve never been a huge fan of strawberry cake, but I made this for a special occassion, and it was right on the mark!! It had a wonderful strawberry flavor and I used cream cheese frosting from scratch too. Absolutely nothing compared to boring box mixes. Well worth the extra effort. Can’t wait to make it again!!
The best strawberry cake I’ve tried… although I did some doctoring of my own, and will probably be posting that recipe in a short while.
I didn’t change the batter one bit, with the exception of making my own sugared strawberries and pureeing those. I also followed the suggestion from another review and separated my eggs, and folded in the stiff whites at the end. I must note that the author apparently has some deep cake pans, because it took three 9″ pans to do the job.
What I did change though was the icing… I have my own strawberry butter cream icing that I prefer, and make just as you would any standard butter cream icing except I use the strawberry cream cheese instead of plain, and add and 1 TBSP strawberry preserves.
For the bottom and middle layers, I used 1/2 a container of the strawberry cream cheese and a small jar of Harry & David wild strawberry preserves – beat those together until they were smooth, and spread a thin layer atop the bottom and middle layer… iced the top and sides with the butter cream icing.
This recipe definitely isn’t diabetic-friendly but it’s been requested at the office and family gatherings since I tried it the first time for a co-worker’s birthday
6 large eggs
1 cup sugar
1 cup cake flour or GF flour mix
1/2 tsp salt
2 tsp vanilla
6 tablespoons butter melted
3 tablespoons strawberry jello powder
3 tablespoons strawberry jam
Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter.
Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom.
Strawberry Cream Cheese Icing –
4 cups powdered sugar
8 oz cream cheese
1/2 cup (1 stick) butter
2 tsp vanilla
1 cup heavy cream
6 tbsp strawberry jello powder
Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream.
Lastly I iced the cake with a layer of strawberries in the middle and more on top to garnish.