Comments on: Homemade Strawberry Cake

By: Jennifer

Jennifer — Thu, 11 Mar 2010 03:24:05 +0000

I also used a bunt pan and made a few cupcakes with this batter. And, the bunt cake needed 30-35 minutes to fully set in my over. The texture was absolutly perfect – unfortunatly, the flavor of the cake left just a little bit to be desired. I hate to say this, but I think it MIGHT have needed a bit of strawberry gelitin powder to give it that bit of condensed strawberry flavor. I just don’t think the strawberry puree is enough to give a very fruity flavor to the cake. I also briefly pulsed about 1/2 cup of frozen strawberries (in syrup), that had been thawed, a bit in the blender and added to the icing. I did make up for the added juiciness with more powered sugar and it was amazing!! Overall, the cake was still tasty and I’m proud to share the cupcakes with friends. Thanks for the recipe!

By: Kristina

Kristina — Mon, 22 Feb 2010 03:06:35 +0000

I baked this cake for my BFF’s birthday today. I noticed that the cake was more dough like until I added in the strawberry puree. I was skeptical. I figured I was in for a very dense cake. So I sliced the layers open and puree’d another 2 cups of strawberry and then cooked it on the stove with about 3/4 cups of sugar to make a strawberry sauce. Once it was cooled I layered the sauce between the sliced cake, iced it and let it sit for a few hours. Once sliced the strawberry sauce had made it very moist and it had a little tang to go along with the sweetness of the cream cheese frosting. I found the cake to be rather muffin like. But the added strawberry in between brought it back down to cake stats. I will most def make this cake again and even use the batter to make strawberry muffins or pound cake. Every morsel of this cake was devoured. It really stands up well to icing and fruit in between layers.

By: kate

kate — Mon, 22 Feb 2010 00:39:01 +0000

Gretchen — You don’t want to use cake flour in this recipe, you want to use self-rising flour. You can make your own self-rising flour by adding 1 teaspoon baking powder and 1/4 teaspoon salt to every cup of regular all-purpose flour. I haven’t worked with white spelt flour but if you say it’s an equal swap then I’d go ahead and try it with the addition of the baking powder and salt. Let me know how it works out!

By: Gretchen

Gretchen — Sat, 20 Feb 2010 20:08:09 +0000

Hi, My daughter too asked for this for her birthday, but due to some wheat intolerances, I want to use white spelt baking flour. It is an equal swap for reg. flour. But my dilemma is how do I make this without cake flour? Isn’t cake flour just extremely fine sifted flour? If so, could I just sift my white spelt flour? White Spelt flour is very soft and much finer than wheat flour so I am wondering what to do.
Thanks!

By: Amy

Amy — Wed, 17 Feb 2010 19:48:42 +0000

This cake was great! I made extra strawberry puree and cut the cakes in half and put some on each of the layers top and bottoms and then put some in the icing. It was really good and very strawberry!! I also stored it in the fridge for several hours before serving. I’ll make it again!

By: Jessica

Jessica — Wed, 17 Feb 2010 03:09:44 +0000

I baked this cake for my 2 year old’s birthday. I agree that the texture is not as fine as I would like for a cake. I suspect that putting butter instead of oil would help with that issue. But the biggest problem for me was that it dod not taste at all like strawberry. That was a disappointment.

By: Amy

Amy — Wed, 10 Feb 2010 04:51:11 +0000

I was wanting to make this cake in heart shaped pans. But I am kinda worried that it may fall apart. Any advice?

By: Clara

Clara — Tue, 02 Feb 2010 22:58:53 +0000

I made this with Cake Flour (3 c + 3 tbsp + 1 tbsp baking powder and 1 tsp salt), bakers sugar (2 c as the recipe calls for), and a stick and a half of butter (instead of oil). I didn’t have any lemon zest either so I used grapefruit zest. I also put a little red food coloring into the frosting… I wanted everything to be pink .

It turned out WONDERFUL. I can hardly wait to serve it tonight. I really like that the cake isn’t too sweet!

The recipe is quite large. It made ~ 3 dozen cupcakes.

Thank you!

By: Rhonda

Rhonda — Sun, 31 Jan 2010 03:00:33 +0000

I did soooo good making this for my son’s birthday cake,,,,,,,I too did not have a fluffy result, more like a bread texture….Did not know should have used a special kind of flour, the self-rising kind! But it was good otherwise and look forward to redoing it soon!

By: Lisa From New Zealand

Lisa From New Zealand — Tue, 26 Jan 2010 01:57:52 +0000

Hi have made my own addition to this recipie and added 100 grams of butter and creamed it with the sugar and have found that it makes a more moist cake although i havnt tried the orinal recipie,from reading the other comments i thought id give my new recipie a try, and it works. Also i used fresh strawberrys and stewd them and sifted them to get rid of the seeds it makes for a much more strawberry tasting cake. try it out and if you like it.