Homemade Strawberry Cake

When it comes to strawberry cake, there are a shocking lack of recipes that are truly made from scratch. Most recipes call for white cake mix, strawberry gelatin packages or mounds of strawberry preserves. Delicious as they may be, I was not willing to give in to the Sandra Lee mentality (though I know there are times when it is an absolute necessity), and I decided to experiment with some truly, from-scratch recipes to see if I could make a strawberry cake that was homemade (and delicious) without resorting to any strange gelatin packages or overly processed preserves.

cupcake broken open

I saw a suggestion on some web discussion board (probably Chowhound) to use another dense fruit cake recipe and substitute strawberries for the original fruit. With that in mind, I dove head first into a classic Paula Deen recipe for Hummingbird Cake, which is traditionally made with mashed bananas and pineapple. I switched the bananas and the pineapple for pureed strawberries, left out the chopped nuts completely, and substituted lemon zest for the cinnamon. I’m convinced that it would have been an outstanding success on the first try if I hadn’t first suffered through the Great Flour Debacle.


six cupcake batter in pan

As a novice cook/chef/baker/food maker, I am still in the stage where I literally learn something new with every recipe I try. In fact, I look forward to the new skills I’ll learn (and … ah hem, challenges I’ll face) with each new recipe. Truth be told, this strawberry cake recipe should probably be called Learning Things About Flour (or Self-Rising Flour is Not the Same As Cake Flour).  My initial fast skimming of the recipe (a serious no-no, in and of itself), combined with my desire to use up the two open boxes of cake flour sitting in the pantry (don’t ask why there are two open boxes … there just isn’t a good answer), I immediately equated self-rising flour with cake flour.  Don’t ask why … there isn’t a good answer.  In my mind it made perfect sense!

puree in bowl

When the cake remained as flat as a board and as dense as seven-year old fruit cake, my instant hysterics preventing me from calmly searching the internet to discover that self-rising flour is nothing more than all-purpose flour with added baking powder and salt (all of which I had in the pantry).  Instead, a grief-stricken call was made to my knight-in-shinning-armor who immediately showed up with self-rising flour in hand.

cupcake from above

I’m happy to report that the second batch was a complete success … and that I now know what self-rising flour is!  Hooray!  The cake was moist but not too heavy.  I paired it with a not-too-sweet cream cream frosting which was really perfect.  The original recipe made three 8 x 2 cakes, but I made a bundt cake and about eight cupcakes instead.

dramatic cupcake

Update: Nurit over at 1family.friendly.food. is holding a Cake Collection Giveaway and she has graciously invited me to submit this recipe.  I can’t believe she makes a new cake every weekend!!

Print

Homemade Strawberry Cake

Ingredients-

For the cake:
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**

For the cream cheese frosting:
1 (8oz) package of cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla extract
~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 tablespoon milk (if needed)

Directions-

- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting. Beat cream cheese and butter together until smooth.
- Slowly add the sugar in 1 cup batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
- Stir in vanilla. Add milk slowly if you need a looser consistency.
- Frost cake as desired and refrigerate until ready to serve.

* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds. If you have some extra strawberries, try whipping up a quick batch of strawberry scones!

** While I did manage to avoid using red colored gelatin, I did add some food coloring to achieve that perfectly pink color. If you don't care about getting the pink color, feel free to leave it out. I used about 5 drops, but you should add them one at a time until you achieve the color you are looking for.

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215 Responses to “Homemade Strawberry Cake”

  1. 1
    Rebecca — March 4, 2009 8:06 pm

    My boyfriend loves strawberries, and I love cream cheese frosting, so this is a must try. The cupcakes would be adorable for a little girl’s party as well. Thanks for sharing the recipe (and for keeping it homemade)!

  2. 2
    Val — March 5, 2009 4:23 pm

    That cake looks sooooooo tasty! I can’t wait until strawberry season so I can give this recipe a try. (The strawberries in my local store taste like dish soap – not a great cake flavor.) Thank you for sharing your adjustments & this recipe. ;o}

  3. 3
    Lisa — March 6, 2009 12:52 pm

    I can’t wait until strawberries are a little more in season to make this. I’ve always seen recipes for it using gelatin and a bunch of weird artificial stuff. I like naturally flavored strawberry stuff, so I’d like to try this soon.

    BTW, I’m actually a Pastry Arts student, and I’d be happy to send you a really quick tutorial on different types of flours. I used to not know they’re so different, but they make baking very interesting. You can also make your own self rising flour. It’s a ratio; For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Since I always have those ingredients on hand, I always make my own so I don’t have to buy and store another bag of flour.

  4. 4
    ingrid — March 6, 2009 9:23 pm

    Hey, good for you on trying again. I probably would have reached for the cake mix and box of jello.

    I like your idea of making it into a bundt cake.
    ~ingrid

  5. 5
    jennip — March 10, 2009 11:43 am

    Hi there. I can’t believe how difficult it’s been to find a made-from-scratch strawberry cake recipe! Almost every one I’ve found uses a cake mix and box of jello. So thanks for the recipe! I can’t wait to try it!

  6. 6
    Ginny — March 11, 2009 4:39 pm

    I can completely identify with your knee-jerk reaction to the first cake. I have been there so many times.

    The cake looks yummy – and not a cake mix in sight! Love it!

  7. 7
    julia — March 11, 2009 5:37 pm

    Oh *thank you* for doing this research! I had need to make strawberry cake this Friday for a baby shower and was completely disappointment by the lack of recipes that didn’t include a box of red jello powder.

    I think it was fate that has brought me to to your site. I’m going to give them a go tonight and report back. Thank you!

  8. 8
    kate — March 11, 2009 7:07 pm

    Lisa — thank you so much for the info! I wish I had been slightly calmer when I discovered my mistake so I could have found out how easy it is to make your own self-rising flour.

    Julia — Yes, please do let me know how it works out!

  9. 9

    I love this idea!
    Great job of changing the recipe, making a second try, and succeeding.
    I got here thru Baking Bites blog that has linked to you.
    I am always searching for new/innovative ideas for simple cakes with an oomph, so I’ve launched a “Cake Collection” happening last night with a giveaway: http://www.familyfriendlyfood.com/2009/03/launching-cake-collection-with-a-giveaway/
    Would you like to submit this cake to the “collection”? There’s a giveaway too…
    Nurit

  10. 10
    Ngoc — March 13, 2009 12:40 am

    I must echo everyone’s sentiments here and thank you for posting a recipe for a strawberry cake with real strawberries in it. I’m in love!

  11. 11
    June — March 16, 2009 8:13 am

    I tried out this recipe yesterday. I couldn’t get self-rising flour so I used whole wheat pastry flour and added the leaveners myself; it seemed to rise fine. This morning, after they’ve all been frosted and sitting in the fridge overnight, I dislike the texture, and I can’t taste the strawberry at all. Not sure if that’s from the flour I was using or what. The cream cheese frosting, however, was EXCELLENT! It was my first time making my own frosting, and it was just perfect–but I could easily halve the amount of sugar it was still really sweet. I’ll continue to fiddle with this recipe though! Thanks!

  12. 12
    Madhu — March 17, 2009 6:10 am

    Must share my cream cheese frosting which is delicious because its not drowned by SUGAR.

    9 oz cream cheese
    3 oz butter
    1/2 cup icing sugar ( if you have to, up to 3/4 cup)
    vanilla

  13. 13
    Randall — April 4, 2009 5:49 pm

    Try strawberry extract instead of vanilla extract to enhance the strawberry flavor!

  14. 14
    Mary Ann — April 7, 2009 11:33 am

    Thanks! Last year my daughter asked me for a strawberry cake and I searched and searched for a truly homemade recipe with no luck! I’m so excited to finally surprise her with her desired request as I failed to bake one up last year.

  15. 15
    Melissa — April 13, 2009 10:07 pm

    You are a life saver!!! I couldn’t believe it when my 5 year old wanted me to make strawberry cake for his birthday. It has been my tradition to make a cake from scratch for each of my boys on thier birthday(and eat it for breakfast! – bad, I know, but way too fun) So when he said strawberry cake I was immediately disappointed thinking I’d have to go buy a box cake mix. Thankfully I found your site and this recipe…. I can’t wait to try it!
    PS I just made a pink ‘vanilla’ cake shaped like an Easter Egg yesterday for Easter……I wish I would have found this recipe one day earlier! :0)

    • kate replied: — April 14th, 2009 7:03 am

      Melissa – I’m so glad I could help! I hope you like the recipe … let me know what you (and your son!) think. The suggestion about using strawberry extract is great, if you can find it. I’m going to keep my eye out for that around here and use it next time I make this.

  16. 16
    Dee — April 16, 2009 10:42 am

    This sounds perfect. I have a ton of leftover strawberries from Easter — a friend brought almost a flat. We’re tired of smoothies! You’re so right I couldn’t find any other recipe that didn’t use a cake mix & gelatin. Thanks so much!! I’m trying this today…

  17. 17
    Jen — April 21, 2009 3:50 pm

    This was fantastic! I made some changes to the frosting, omitting the milk and vanilla and replacing them with lime juice, tequila and triple sec and I grated some lime zest and added one drop of green food coloring to make my margarita frosting more margarita-ish. I garnished the cake with strawberries and sugared limes and it turned out beautiful. Thanks so much for taking the guesswork out of the cake! Everyone loved this cake.

  18. 18
    Katerina — May 5, 2009 6:48 am

    Thank you so much for sharing this recipe! I made it some days ago and it was a hit!!! I didn’t use coloring so they werent’ so pink, but who cares, they taste great!

  19. 19
    Kate — May 15, 2009 11:16 am

    Just wanted to know that I made your cake, and it’s wonderful. I made one change that I wanted to share with you because it turned out really good. Instead of pureeing the berries and straining, I mashed them slightly with a potato masher and put the smooshed berries into the cake. It’s great, there are pieces of strawberries in each piece. Mmmm. Thanks for the recipe!

  20. 20
    AJ Sain — May 24, 2009 9:30 pm

    There is scratch recipe from Paula deen’s holiday baking. It’s scrumptious!!!

    http://www.grouprecipes.com/41354/fresh-strawberry-cake.html

    • kate replied: — May 25th, 2009 4:42 pm

      AJ – Thanks so much for that link! I’ll have to try that recipe out next time.

  21. 21
    Marilyn — June 2, 2009 8:47 pm

    I made this for my daughter’s 4th birthday because she’d been requesting a strawberry cake and I felt like doing it from scratch. Something about a fake strawberry-flavored cake mix didn’t appeal. This was only the second cake I’d ever made from scratch, and it was great! I varied things in a couple of ways: First, I did strain the berries, but kind of in the opposite direction — I drained off some of the juice and retained the more solid stuff, and also added a few chunks that weren’t quite pureed. The seeds were not a problem and in fact I think they helped people know there were real strawberries in there. Also, I love the buttercream recipe from Betty Crocker’s cookbook, so I made that instead of the cream cheese. I considered adding strawberry juice to it, but wasn’t sure how the acid would interact with the butter and stuff. I did not use the food coloring, so the cake was pinkish tan. Anyway, it was a huge hit and has convinced me to make more cakes from scratch in the future!

  22. 22

    Oh, no, cake in the oven!!!! I used Bundt pan, but for how long? what’s the baking time for bundt cake??? Can’t find it in your post.

    • kate replied: — June 5th, 2009 3:06 pm

      Nurit – I think the time for the bundt was about 45-50 mins. I would start checking at 30-35 min and then every 5 minutes thereafter (at least that is how I do it to make sure it doesn’t burn). Hope you like the cake!!

  23. 23

    45 minutes went by. I’m giving it another 5. toothpick comes out clean but I suspect it’s still wet inside…

  24. 24
    Kristina — June 12, 2009 11:24 am

    My son turns four today and has been adamant about strawberry lightning McQueen cake. Its in the oven now (7×11 cake and a 3×6 cake for the top of the body) with 12 cupcakes. I’ll let you know how it turns out!

  25. 25
    Laura — June 15, 2009 12:35 pm

    Ooh, I was inspired. I substituted raspberries for strawberries and skipped the lemon for my raspberry loving daughters. The recipe made one 9×13″ cake that took 50 minutes to bake. Tastes great on its own, but I’ll be frosting it before we devour it! Thanks so much for sharing this recipe!

  26. 26
    Katy — June 26, 2009 4:27 pm

    Thanks so much! I look forward to trying it out.

  27. 27
    Erin Rose — June 29, 2009 2:41 am

    Well, I couldn’t figure out why my cake was so flat. Well, if I would have read all the comments and looked the recipe more carefully, I would have noticed that I needed self-rising flour….. Oh well. I have a really dense cake that doesn’t taste that bad. :) When I get more strawberries I will try this again! With the right flour, I’m sure it will be great!

  28. 28
    Christy — June 29, 2009 9:33 am

    I made this cake for my husband’s birthday party and everyone loved it! It tasted absolutely amazing!!!! This will definitely be my go-to cake recipe.

  29. 29
    Vicki — June 30, 2009 6:50 am

    Horray for Strawberry cake!! With the Mt. Hood strawberries in season (I’m in Portland, OR) I was so excited to try this recipe. I was lazy and didn’t puree my freshly frozen strawberries, but loved how they turned out in the cupcakes. I also topped a few with a choco-buttercream frosting and they are tasty! Thank you so much for sharing!! It’s a keeper!! \(^-^)/

  30. 30
    Vivian — July 6, 2009 12:35 pm

    Thank you for sharing this recipe. Recently, we discovered (we think) that my daughter is allergic to jello. I know that seems strange, but she was very sick for 3 days after having jello. SO I really appreciate that this recipe does not use the jello.
    Thanks!

  31. 31
    Marianne — July 7, 2009 5:04 pm

    I made this cake today for a friends 25th Wedding Anniversary and it turned out fabulous I made it in a bundt pan, served with fresh strawberries and cream sumptuous!!

  32. 32
    Teri — July 20, 2009 3:40 pm

    My daughter just asked for a strawberry cake for her b-day on Wed, I googled strawberry cakes and found yours. It is perfect! I can not wait to try it. And, your strawberry scones for her breakfast and she will be in heaven!

    Thank you so much for coming up with this recipe and sharing it! I can not wait to devour the rest of your blog!

  33. 33
    Victoria Beavers — July 22, 2009 10:53 am

    Thank you, thank you, thank you, thank you…I’m sure you see the pattern by now. A “from-scratch” strawberry cake recipe is as rare as a non-humid summer day in GA. I never, never use a cake mix, and the only strawberry cake recipes I’ve been able to find are either the one that start with the mix or strawberry shortcakes…NOT the type of strawberry cake I want. Anyway, mine is in the oven now and is quickly perfuming the house. Again, thank you for a brilliant recipe AND for taking the time to type it up and share it.

  34. 34
    Cheri — July 26, 2009 11:01 am

    This recipe is great! I put some strawberry jam in the frosting and only used 2c sugar and it turned out really ugly, but fabulous

  35. 35
    body detox diet — August 1, 2009 6:32 am

    i love eating fruit cakes, specially with extra walnuts, almonds and raisins. another favorite of mine is the Dresdner Stollen or German Fruitcake

  36. 36
    Hannah — August 3, 2009 5:30 pm

    Thank GOODNESS you posted this. I am a scratch cake baker only, and my about to be 4 yo insists she wants a strawberry cake, shaped like a butterfly, with chocolate frosting. I am NOT using jello or mix. Blech. I can’t wait to try your recipe!

  37. 37
    CJ — August 5, 2009 6:02 pm

    I just came across your recipe for Strawberry Cake. I just spoke with my ‘soon-to-be 21 y.o.’ and I asked him what flavor cake he wanted for his birthday. The only flavors he could think of was ‘strawberry cake w/banana filling’. I know, I know, I’d never thought of it either, but strawberries and bananas combined does sound good. My problem is, I don’t have a recipe for the banana filling. Any thoughts?

  38. 38
    Grace — August 8, 2009 8:09 pm

    This recipe is delicious!! I made it for a party and added candy butterfly decorations. It was a big hit. Thanks for posting it. I’m really glad I found your blog. My mom and I have just been oohing and aahhing at all of the recipes.

  39. 39
    Jessica — August 9, 2009 12:29 pm

    My soon-to-be 5-yr-old wanted a strawberry cake for her birthday. We have a severely dairy-allergic child, so I searched and searched for a milk-free scratch strawberry cake recipe. This one is wonderful!! I have decided to make a 2-layered cake (like Rocket from the Little Einsteins) and I am doing one layer in strawberry and one layer in blueberry. I ordered extracts in both flavors to use instead of vanilla extract. Hope our party guests enjoy it!

  40. 40
    Jennifer — August 15, 2009 1:28 pm

    Hey Love your site. Loved the cake. I put your link on my site too! Love it. Simple and yummy fun, my favorite.

  41. 41
    mod — August 25, 2009 2:36 am

    i searched for a good strawberry cake recipe and this was the third one i tried, the first two being flops… and i have now used it at least 5 times over the past couple months. they have been a hit everytime and its such an easy recipe! defenitly one i will continue to make. thanks!!!

  42. 42
    Joyce — August 26, 2009 8:50 pm

    My daughter will be 26 this week. Even though she is recently married, I will still have a little b’day dinner party for her and asked her today if she wanted my new recipe for peach and blueberry crisp, or a cake. I was sure she’d choose the former. But she wants a strawberry cake…a request she has never made before! Like Jessica’s child, my daughter is severely allergic to milk protein. Even trace amounts of milk will send her to the e.r. So your recipe is a god-send. I can hardly wait to try it. Thank you so much!

  43. 43
    BE — August 30, 2009 1:05 pm

    I tried this cake for my daughter’s first birthday party. I was such a huge hit! I used the butter frosting recipe from Cooks Illustrated. Thanks for a great recipe!

  44. 44
    Marlo — September 1, 2009 12:10 am

    Thank you for such a great recipe! I’ve been in a bit of a flavor rut, and decided to try strawberry. Like many of your repliers, I could not find a jello-free cake recipe–
    Thank you so much! It was a huge hit with my coworkers!
    http://sweetcontraptions.blogspot.com/2009/08/strawberry-shortcake-strawberry-cake.html

  45. 45
    Melissa — September 13, 2009 6:55 am

    this would be great as a strawberry daiquiri cupcake – substitute lime zest, add a splash of rum, and make a strawberry/lime/rum buttercream. yum!

    • kate replied: — September 13th, 2009 12:55 pm

      Melissa — What a fabulous idea! Thanks for sharing. I can totally picture a set of strawberry daiquiri cupcakes decorated with little umbrellas. Now I just need an excuse to make some … hmmm …

  46. 46
    OLGA — September 14, 2009 9:45 pm

    Thanks for this great recipe.
    I made today and it was great texture and flavor.
    The only thing is that the timer 28 minutes doesnt work for me so after the 28 that the timmer sounded I leave the pan inside and I turn the oven temperature to 350 and I let cooked for 35 more minutes and it was great.
    Thanks again.

    Olga.

  47. 47
    Margaret — September 16, 2009 7:01 pm

    Hi there,

    This recipe looks yummy, and it’s just what I”m looking for! But I’m a little concerned about The servings; It doesn’t mention anywhere how many this cake will serve. I’m baking for a crowd of at least 20. Will this be enough? Thanks again,
    Margaret

    • kate replied: — September 16th, 2009 9:16 pm

      Margaret — Assuming that you make the cake in 8 inch round pans, the number of servings will depend on how you cut the cake and how big the pieces are. If you cut it in the traditional pie-shaped slices you will probably end up with 14-15 slices depending on the size of each slice. If you cut the cake like a wedding cake (see http://cateritsimple.com/id10.html) you will be able to get 20-24 slices out of the cake. You could also use a larger cake pan (say, 9 inches) which will result in a wider cake that you will be able to get more slices from (just don’t forget to adjust the baking time if you change the pan size). Hope that helps!

  48. 48
    Kim — September 19, 2009 3:11 pm

    This is a delicious cake! My daughter asked for strawberry cake for her birthday so I went on-line and found this link. FABULOUS!!!! What a delicious taste. :) Instead of using 3 8inch round pans I used a 13″x15″ pan. It did need to cook for 30 minutes. When it was done baking I cut it thirds and moved it to the cooling rack. While I waited for it to cool I made up some butter cream frosting. After the cake was cool it was time to frost it. I layered it like so: cake, butter cream, pureed strawberry. I did that twice. For the top layer I first spread the strawberry puree and then added the butter cream. After I frosted the entire cake I decorated it and put it in the fridge till morning. We have a tradition of eating our birthday cake for breakfast. :)
    My husband said that it was the best cake that I had ever made. :) Thank you for this great recipe!

  49. 49
    Chana Van Houten — October 2, 2009 12:03 am

    Loved this cake soooo much. I’ve made it twice now and both times got rave reviews and everyone wanted the recipe. I have been looking for a strawberry cake recipe for a long time and have made many. This one is a keeper!

  50. 50
    JJ — October 11, 2009 5:59 pm

    The cake was delicious….but, it was not as moist as I thought it would be and it did not have a strawberry taste. I may have done something wrong…do you have any suggestions?

  51. 51
    Eric — November 2, 2009 4:34 pm

    This recipe produces a food that has the density of a good muffin; not the light texture I prefer in a cake. Thanks for sharing though!

  52. 52
    Tracy — November 4, 2009 5:43 am

    Hi there, Just wondering do I just use a spatula or whisk to stir everything together without needing the electric mixer at all :) Thanks!! Really love to try this out

  53. 53
    JenZ — November 14, 2009 3:27 pm

    I’m so glad I found this recipe! My son wants a strawberry cake for his birthday, and I didn’t want to use the jello powder either.

    I’m going to add some strawberry puree to the frosting for a little extra strawberry kick!

  54. 54
    JenZ — November 15, 2009 8:32 am

    Thanks for the recipe! I made it last night and it was delicious! I did add some strawberry puree to the frosting, and it came out a bit too wet, but it made a nice thick glaze.

    I will definitely make it again, and I will still put strawberry in the frosting but may modify how I did it a bit. I used the lower-fat cream cheese since that was all I had, but I think I should have used the regular one.

  55. 55
    Tracy — November 21, 2009 4:28 am

    Can anyone help me please? I have never done any cake that doesn’t need to even beat but just mix. Please help I really really love to try this cake as my mom loves strawberry cakes! Thanks again =)

    • kate replied: — November 22nd, 2009 9:23 pm

      Tracy — You can combine all the ingredients with a mixer, a spatula, large spoon or a whisk. The batter comes together very easily and since there is no butter to cream you can really use whichever method you like best. Hope that helps!

  56. 56
    Eva — December 19, 2009 1:17 am

    Hey! Thanks fir the recipe! Do you know how long these cakes could last?

    • kate replied: — December 19th, 2009 6:01 pm

      Eva — It’s a very moist cake so it will probably be fine in an airtight container for a couple days (I’d say no more than 3 days) at room temperature. I would wait until the last minute to frost it though. You might be able to freeze the cakes if they are wrapped very well, but I’m can’t promise that they will retain the proper texture. Hope that helps!

  57. 57
    Niki — January 3, 2010 7:49 pm

    Hello…I want to make a half sheet cake of this recipe so would the above measurements still be correct for that sized pan? And what about the baking time? Thanks ahead of time for your response! ~Niki

    • kate replied: — January 4th, 2010 6:37 pm

      Niki — Here is a very useful website for figuring out baking pan conversions: http://www.joyofbaking.com/PanSizes.html I use it constantly since I’m always modifying recipes! The original recipe calls for three 8×2 baking pans, so check to see what the volume is and see if that matches up with your sheet cake pan. As for the baking time, given the larger surface area of the sheet pan, you will probably have to increase the baking time. I’d start checking at 25-30 minutes and then every 5 minutes after that.

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  59. 58
    Amy — January 13, 2010 6:23 pm

    Getting ready for my third attempt at this recipe! First time, I felt the consistency was heavy like a muffin. I am too embarrassed to even tell you about my second attempt, except to say it involved the WRONG flour! I did notice, though, even with the proper ingredients my batter appears more thick in consistency than that pictured on website. Could this be why my cake seems heavy? All other comments are so positive, I am determined to have success!
    Thanks

    • kate replied: — January 14th, 2010 9:32 am

      Amy — I’m not sure why the consistency of your batter isn’t coming out right. The only suggestion I would make is to be sure that you are beating your eggs well before adding them to the batter. That may help lighten up your batter. Hope that the third times a charm!

  60. 59
    Lisa From New Zealand — January 25, 2010 8:57 pm

    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.

  61. 60
    Rhonda — January 30, 2010 10:00 pm

    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!

  62. 61
    Clara — February 2, 2010 5:58 pm

    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!

  63. 62
    Amy — February 9, 2010 11:51 pm

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

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    Jessica — February 16, 2010 10:09 pm

    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.

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    Amy — February 17, 2010 2:48 pm

    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!

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    Gretchen — February 20, 2010 3:08 pm

    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!

    • kate replied: — February 21st, 2010 7:39 pm

      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!

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    Kristina — February 21, 2010 10:06 pm

    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.

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    Jennifer — March 10, 2010 10:24 pm

    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!

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    Brooke — March 12, 2010 2:06 pm

    I am looking forward to trying this. I do speicalty cakes in Nashville and am noticing how not many bakers do from scratch! I tried Paula Deen’s fresh strawberry cake from her magazine but it turned out purple, good but kind of strange. It had 2 cups of fresh berries as well. I am looking forward to trying this and thank you for all of your work!

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    Katie — March 26, 2010 10:18 pm

    I made this for my daughter’s 6th birthday party today. We made it in a castle shaped bundt pan and then filled the middle hole with fresh strawberries. It was lovely and not too sugary with the fresh strawberries and just a little buttercream for decorations. It’s great that the outside of the cake turns out pink, just what we were looking for!

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    Vanessa — April 12, 2010 1:19 pm

    Hi;
    I tried a few test versions of this before making the final batch for my daughter to take to school for her birthday, and I wanted to address a few comments people have had with my solutions – which is not to say that the recipe as Kate wrote it isn’t fabulous as is, just that we found a couple tweaks made it even better.

    First – some people didn’t find enough of a strawberry flavor – we also liked it better by 1, increasing the amount of strawberries (to 2 c) and 2, following Marilyn’s suggestion of leaving the puree a little more solid and straining out some of the liquid rather than pureeing the entire thing to smooth. Also we added a little (1/3 c) of sour cream, which almost gave it a strawberries and cream flavor.

    Next, the texture. I did find, as several others did, that it was a bit more of a muffiny texture (especially made into cupcakes), with a more open/coarse crumb. I thought it might be from the large amount of baking powder, so I reduced that from the 4 1/2 teaspoons that resulted from the conversion from self rising flour to 2 teaspoons plus 1/2 teaspoon baking soda (making good use of the sour cream), which helped quite a bit. Also to further enhance the texture I borrowed a technique from Cook’s Illustrated’s Carrot Cake (http://www.cooksillustrated.com/recipes/detail.asp?docid=4677) in which the eggs are processed with the sugar (hey, you already have the food processor out for the strawberries, right? And you don’t even have to wash it out, just dump the pureed strawberries in the strainer and put the eggs in the processor) and then, while it is running, adding the oil in a slow stream (like making mayonnaise). I did add a touch more oil (1 c) too. Then put it in with the strawberries (mixed with the sour cream) and the flour (mixed with the baking powder, baking soda, and salt). Worked really well, and didn’t even need the food coloring for a decent pink color.

    We also used the Cook’s Illustrated Cream Cheese Frosting (from the same Carrot Cake recipe) and added a couple spoon fulls of the liquid pressed off of the pureed strawberries. (Though be careful, if you add too much it will make it a bit runny – which is still good for dipping the tops of cupcakes in for easy frosting – and if you add more confectioner’s sugar to correct the problem it will taste something like strawberry yogurt. Which by the by would probably make a quick and easy way to “frost” it in a healthier manner :) )

    And a final note for CJ who needed a banana filling to go with it, I would think that adding mashed bananas to the cream cheese frosting (and or folding in cut up chunks) would work admirably.

    So thanks again, Kate, it helped tremendously that I didn’t have to start from a blank slate when my daughter requested strawberry cake for her 7th birthday!

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    Kate — April 22, 2010 5:29 pm

    Thank you so much for this recipe – I am a vegetarian so gelatine was not an ingredient I wanted to use when my daughter requested a ‘strawberry cake’ for her 2nd! birthday! My first attempt was very heavy and I think I tried to make it too big and deep (unsuitable cake tin!)I am just waiting for the second attempt to cook! I have tried the tip from a previous comment by Vanessa mixing the eggs, sugar and oil with an electric blitzer so I am hoping this will help. As for the strawberry flavour- It is delicious! I used fresh strawberries in season and you can really taste them! Yum! I hope this one comes out ok as I have to decorate it with’Upsy Daisy’, her favourite character!
    Thanks again for this recipe! :-)

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    james — April 24, 2010 9:41 pm

    For all the negative comments on this cake, either a) you cant bake b) you cant follow directions, or c) you have never had cake from scratch. I found this recipe and had my mom make for my birthday, excellent!

    We did do an addition and used a strawberry-lemon filling(search for starwberry-lemon filling on southernliving.com) between the layers but frosted with the this perfect cream cheese icing.

    The cake was perfect in texture, slightly more dense than a plain white cake, but reminder to all, you are using fresh fruit, not a cake out of a box, and if you live at high altitudes remember you have to change your recipes accordingly.

    Note: For those who want a heavier strawberry taste, try using the filling recipe or possibly using strawberry extract.

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    Jen — May 4, 2010 1:17 pm

    Hi, my daughter wanted a ‘strawberry star cake with chocolate frosting’ for her birthday, and here I found myself. Thanks so much for the recipe, it was delicious! Here are my comments:

    I agree with the commenter who said it was very muffin-like. I didn’t think that was a problem at all! I would describe it as a ‘dense, moist cake’. When I looked at the batter, I didn’t understand why you used food coloring, as the batter was extremely pink! But as it cooked, it became a sort of pinkish light-brown. Again, I didn’t mind… but now I understand the food coloring a little more.

    I had no choice about the chocolate frosting, but having tried it, strawberry or vanilla buttercream, or cream cheese, would’ve been better. The chocolate sort of drowned all the subtle flavors of the cake. Fortunately, in cutting it into a star shape, I ended up with a bunch of extra cake, which I’ve been eating with strawberry buttercream in my free time.

    Thanks again for a lovely cake!

  75. Pingback: Strawberry Star Cake « Always Be Cooking

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    Lyzi — May 11, 2010 10:29 am

    This cake looks delicious! However, being from the UK I don’t really understand the cups system of measuring ingredients – i’m used to weighing everything – and every site I find online about converting to grams/ounces says a different thing. I don’t suppose you know what the measurements of ingredients would be in either grams or ounces (i can work with either) or, failing that, the volume of a cup in fluid ounces or mililitres? Sorry if this doesn’t make much sense, my brain is all jumbled! Thanks.

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    Sarah — May 21, 2010 4:34 pm

    I made the bundt cake and the eight cupcakes as you did. How long is the bundt cake to remain in the oven?

    • kate replied: — May 23rd, 2010 11:27 am

      Sarah — The bundt cake takes about 45-50 minutes. I would suggest checking on it around the 35 minute mark to see how it’s doing. I always start checking way before the suggested time to avoid burning things. Good luck!

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    Darrow — May 31, 2010 10:28 pm

    I just made this today for a memorial day gathering. It was a big hit. Very tasty. I made it as a two-layer and got seven cupcakes out of the deal. The cupcakes stayed home.

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    Scott — June 1, 2010 6:16 pm

    Lyzi,

    I hope this helps you: There are 8 fluid ounces in a cup. With 30 ml per fluid ounce, that’s 240 ml/cup.

    I won’t guess at the weights (ounces/grams), as the density of each ingredient is different, of course, so 1 cup of flour will weigh differently than 1 cup of oil, sugar, etc. Here in the U.S., most recipes are by volume, so you’re likely better off using a volume to volume conversion.

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    Marilyn — June 3, 2010 1:41 pm

    Hello! I’m the same Marilyn who baked this last year and had the tip about leaving the strawberries more solid. This year, my daughter has asked for “a blueberry cake with strawberry outside, and one raspberry on top.” When asked to clarify, she said she wanted strawberry frosting, which I’m confident I can do.

    Looking around for a blueberry cake recipe resulted only in various coffee cake/crumble-type things (not a traditional birthday cake) — so my plan is to modify this one by subbing blueberries. I think I will cook and crush some first, but leave some whole. Should be interesting. Has anyone done this before?

    Also, regarding some of the texture complaints, this was definitely a moist cake, but I think some of it depends on what you’re used to. Not to cast aspersions or make assumptions, if you’re using to baking from a mix (which I was, too, before this cake!), you generally won’t achieve that light, spongy, springy texture when baking a cake from scratch. Homemade will often seem too heavy and dense, unless you realize it’s just different, and also tasty.

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    marilyn — June 5, 2010 2:36 am

    Big, big failure with the blueberries! Cake in the trash, tears, midnight run for cake mix. I left them whole. Probably should have crushed some of them. To make up for the lack of liquid from not using puree, I added water. Wrong, wrong, wrong. Puree also has some heft to it.

    • kate replied: — June 6th, 2010 9:18 pm

      Marilyn — Sorry to hear about the blueberry cake fail, but major props for giving it a try! I’ve certainly “experimented” my way to a cake in the trash can and making a new mix cake through my tears. I’ll keep an eye out for a blueberry cake recipe.

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    Ria — June 10, 2010 8:03 am

    Hi for this recipe you say I need 3 tins for the mixture given. I have a very small family and my mothers birthday is on friday. We have the luxury of growing our own strawberrys and I know she would really appriciate it. However I would not need 3 of these cakes 1 would do. From past experience I’ve tried to divide the mixture i.e. by 3 to get the measure for 1. That obviously hasn’t worked and I don’t want to ruin it, is there anyway you could help me please? This is the best recipe I have found because it doesn’t use packets, I’m a “from scratch” baker. Thank you in advance for your help.

    • kate replied: — June 13th, 2010 9:32 pm

      Ria — This is a very helpful website for baking pan conversions: http://www.joyofbaking.com/PanSizes.html You should be able to at least cut the recipe in half to cut down the size. Instead of making three 8″ round cakes you could always make just one bundt cake. Hope that helps!

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    ynes bratcher — June 19, 2010 1:17 am

    I will love to try this cake for my daughter’s b-day. Do you think that this cake will be good for some carving? I am making Lindy Smith Cat.

    Thank you for your help

    • kate replied: — June 24th, 2010 9:45 pm

      Ynes Bratcher — I haven’t done much cake carving myself, but I believe you need a cake with a dense crumb that can hold the shape. This cake, while moist, is fairly light and airy and I’m not sure how it would hold up to intense carving. If you give it a try, report back and let us know how it goes.

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    olivia — July 6, 2010 7:06 pm

    I would not recommend this cake to anyone, it was not cakey at all. The texture was very odd and was too heavy and dough like.

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    Jen — July 9, 2010 3:01 pm

    if the raw batter is a predictor on how this cake will taste, then the hubby is in for a yummy birthday cake tonight!!!!

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    Gill — July 9, 2010 3:38 pm

    I really enjoyed this cake and would recommend it. Those who complain about the texture are being picky. If you insist on a light texture, then avoid this recipe, but there’s nothing wrong with a slightly dense cake. It was tasty and very moist. I’d recommend using 2 cups of semi-pureed strawberries to enhance the flavour. I used a chocolate buttercream icing on the outside, which was great, and I used strawberry jam in between the layers. My cake had a nice – but light – strawberry flavour. I’d recommend using a strawberry icing at least between the layers (if not the whole cake) in order to enhance the flavour – I will definitely do that next time.

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    Betty Link — July 13, 2010 11:20 pm

    This has turned out to be the worse cake I have ever made. Ingredients rather expensive at todays strawberry prices, eggs, sugar, etc. Was not a ‘cake’ texture, heavy, baked flat, did not rise, and has absolutely no flavor. I bought ‘expensive’ pure vanilla flavoring, and lemons come expensive today also, for the lemon zest. So disappointed. This cake was baked for a special meeting at church, and now with no time left, have to figure out how to do ‘another’ strawberry cake that will taste good, be moist, and be of a cake consistency, and not heavy, flat, chewy, and no flavor. Sorry I tried it. Looks and sounds so good. I FOLLOWED the instructions to a ‘t’, and bought ‘best’ products to use.

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    Ed — July 18, 2010 1:37 pm

    That was awesome!

    I did this cake some time ago and it was just fricking perfect! Instead of the cream cheese frosting I did a simple strawberry one (I didn’t notice the lack of cream cheese in the fridge until it was too late), I also didn’t use vanilla, just because I don’t really use it in anything, but it was still awesome. I couldn’t stop eating! So much it didn’t last long :p
    Thank you for this and all the other recipes, I’m loving your whole site! =D

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    Meret — July 28, 2010 12:27 am

    The picture at the top shows a bundt cake. Will this recipe really work as a bundt cake? Is there enough oil etc?

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    Jana (sidetrack'd) — August 16, 2010 9:43 pm

    Thanks for sharing this recipe; I used it for my daughter’s birthday cupcakes and it turned out great! This recipe will replace my cake mix and gelatin recipe from now on.

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    Tanya — August 18, 2010 4:25 pm

    You are not alone in experiencing a great flour debacle. I learned about self rising flour through bad biscuits. I am looking forward to trying this recipe. Strawberry cake is my cousin’s favorite, and I was looking for a recipe for her birthday cake.

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    Amber1121 — September 5, 2010 5:49 pm

    This is by far the best scratch strawberry cake I’ve made so far…and believe me…I have made A LOT of them that you see online. Most others are VERY dense, crumbly and lack flavor.

    I didn’t use self rising flour, instead used the substitue that Joy Of Baking has online. Everything else was the exact same and they turned out great. This is BY FAR the lightest scratch strawberry cake – thank you thank you thank you!! :)

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    Lila — September 10, 2010 12:56 pm

    I made this cake last year for my daughter’s birthday, and it turned out very well. She asked for it again this year, so I’ll be baking it tomorrow for the family, and then again for friends on Sunday. I add baking powder to regular flour to make ‘self-rising’ flour, and I think it’s just the same. I also added some strawberry drink syrup to boost up the flavor, available in Holland, and other parts of Europe.

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    Jean — September 18, 2010 9:10 pm

    Haven’t tried making it yet. I’ll be adapting it to gluten free tastes which is challenging in itself. As like the Original Strawberry Cake Baker, it’s good to hear someone making it from
    scratch which makes it much tastier.

    The negative comment is probably from some one
    who makes or buys everything from mixes.

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    Linda — October 14, 2010 1:43 pm

    Will this mixture work for a two layer cake or do I need to make more mixture to get a two layer cake.

    What about homemade strawberry frosting made out of regular sugar.

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    Linda — October 14, 2010 1:44 pm

    Do you have a recipe for white chicken chilli

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    Kristal L. Rosebrook — October 21, 2010 10:18 pm

    Great recipe

    Kristal L. Rosebrook

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    Fannie — November 7, 2010 12:45 am

    I just finished baking this recipe and It came out fantastic!!!! I made cupcakes for my little girls bday party. I’m so happy to have found a recipe that uses real strawberries instead of gelatin mix. I followed the recipe exactly and they turned out great. It was super easy too!!! Thanks so much! :)

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    Rebekka — November 14, 2010 4:02 pm

    I don’t know what the first post is talking about and how she managed to not be so happy with this recipe. OMG! I love it! I made cupcakes from this recipe for my husband’s birthday and everybody loved them! I substituted virgin coconut oil for the vegetable oil, an egg replacer for the eggs and made my own self rising flour and the cupcakes turned out wonderfully! I am so happy that someone found a way to make real strawberry cake without all of the added ‘fake’ ingredients.
    Thank you!

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    Lisa — November 21, 2010 5:45 pm

    Thank you! I made this cake for my daughter’s 4th birthday and it was a huge hit! I used frozen strawberries because strawberries are out of season right now (ie expensive and bland). So glad I did. The puree was very flavorful! I did add some food coloring for color and am also glad I did.
    I didn’t have 3 springforms, so I used 2 and sliced each one into 2 layers (4-layer cake). I had made extra strawberry puree and used some under the cream cheese frosting on each layer. Yum! We will be making this same cake again soon!
    One thing I did want to note: I tweaked the directions slightly. Instead of just combining everything together in a bowl at one time, I used a method I learned from some Joy of Baking recipes. First, combine the fat (in this case, the oil) and sugar, then add the lemon zest, then vanilla, then the egg *yolks*, then the self-rising flour, then the strawberry puree, and finally, I folded in the egg whites (which I have beaten up to fluffy).

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    Lisa — November 21, 2010 5:48 pm

    One more thing: I used just slightly more than half of the sugar called for in the cake recipe and just 2 cups of powdered sugar for the frosting. Plenty sweet and flavorful!

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    Lisa — November 21, 2010 5:55 pm

    …I almost forgot to mention that I also sifted the flour twice (before measuring the flour and then again to sift in the baking powder and salt — as I do not keep store-bought self-rising flour on hand and always have to make it myself).

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    Kaitlyn — November 28, 2010 12:35 am

    @Rebekka, what did you use for the egg replacer in your cake? :D

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    Glenda Douglas — December 12, 2010 1:24 pm

    Here one recipe to try.

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    julia NYC — December 12, 2010 5:30 pm

    mine turned out great, maybe the first commenter didnt get her flour right? i learned how to make my own self rising flour today :)

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    tracy — December 14, 2010 7:11 pm

    Made the cake yesterday and it had tonight. It is indeed a dense cake but it was very good! I used 2 cups of pureed strawberry but also used chocolate frosting..which I think is too much for tasting any of the strawberry flavor. My 13 yr old (her bday cake) she was happy with it and that is what was important.

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    Elizabeth VT — December 16, 2010 4:28 pm

    This was my first cake from scratch, and it came out perfect! Mine was not dense and was very moist and flavorful. Thanks.

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    Caitlin — January 2, 2011 8:57 am

    Just made this recipe and got 24 cupcakes and 12 mini cupcakes, makes a huge amount! I find the texture to be perfect and the flavour just slightly not as strong as I would like but I had frozen my strawberries towards the end of the season. I will have to remember when they are back in season to freeze some more just for when I want to make this recipe again! I had never heard of cakes being made with jelly mix but maybe that isn’t so common in Australia?

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    niloufer — January 10, 2011 10:48 am

    nice easy recipes

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    Violet — January 19, 2011 1:34 pm

    Thank you so much for sharing this recipe! I used it in my daughter’s birthday cake on Saturday and it was a hit!

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    elwyn — January 20, 2011 8:54 pm

    Hi
    I would just like to know why I cant download this recipe

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    Nisha — January 22, 2011 6:12 am

    Looks like a yummy cake…and I am goin to try it out today!!

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    Vicki — February 13, 2011 8:39 pm

    I was in the mood for a summery treat and thought I had lost this wonderful recipe! I always make cupcakes with it and use closer to 3 cups of thawed strawberries. I don’t bother to strain it, totally yummy with the little seeds!
    maple frosting is great in top if you don’t do dairy.

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    Malia — February 14, 2011 3:33 pm

    I making this cake right now! I always make a strawberry cake for my family for Valentine’s Day and this year I wanted to try a homemade recipe. Brilliant using a hummingbird cake variation! I can already tell this cake is going to be rather delicious!

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    Gisselle — February 15, 2011 5:47 pm

    I just finished making this cake. It turned out great! I used fresh strawberries and kept the seeds ( I like them =)). I didnt have any food coloring so its not as red as you might be used to but the flavor is awesome! Thanks

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    Nancy — February 26, 2011 3:46 pm

    To Elwyn…you don’t have to download the recipe. Just highlight it and copy it to your clipboard or to a word program, then print that.

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    Mary H. — February 28, 2011 1:44 pm

    I am making the wedding cake for our niece. She has requested a strawberry cake. This recipe sounds wonderful. Do you think it would hold up for a stacked wedding cake? I have always made my cakes from scratch and have not been wild about the recipes using cake mix. If you could let know what you think, that would be wonderful.Do you have any other different flavored from scratch recipes??

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    Rochelle — March 3, 2011 9:29 am

    This has the framework of the classic 1-2-3-4 cake – 1 cup fat, 2 cups sugar, 3 cups flour and 4 eggs plus a liquid and flavorings, leavening, etc. It is a very reliable cake for all sorts of additions from A [apples] to Z [zucchini]! Besides strawberries, it serves a s a basis for any other fruits, a streusel filled and topped coffee cake, even try it with some honey [subtracting some sugar].

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    Flo — March 3, 2011 7:53 pm

    I made this cake a while back and haven’t left a comment. This cake turned out PERFECTLY. It was moist while having a nice cakey texture. I plan on making this cake again for our 2yo’s bday.

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    Tessa — March 5, 2011 10:09 am

    this looks yummy! it’s strawberry season so i think it will be the perfect recipe to try today. i don’t have self rising flour but i guess it would just need a teaspoon or two of baking powder?
    thanks for sharing! :O)

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    Nickie — March 5, 2011 12:40 pm

    The cake is moist and has a wonderful “real” strawberry taste. It was baked properly and after it cooled but there was still a “flour” taste remaining.

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    Jackie — March 7, 2011 3:41 pm

    will this receipe work with a bundt pan? I read the reviews but did not see any mention of a bundt pan…thanks

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    Lianne — March 11, 2011 8:47 pm

    I was very excited about this cake. It didn’t rise much and it seems pretty dense. I’m hoping it’s turned out okay. Will know tomorrow when everyone digs in. Fingers crossed! The photos you have look so awesome – light and fluffy -. I’m not sure I was as successful. We’ll see.

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    Amanda-Graceful Sweets — March 23, 2011 11:14 pm

    You are my new favorite person!! I do NOT like strawberry cake but dang it all…people keep wanting me to make it. I LOVE this cake. Perfect texture and flavor. I did add a couple drops of red color also. In HEAVEN!!! Thank you!! I was so sick of using powdered geletins. Blek phooey!!

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    Patti — March 28, 2011 6:51 pm

    I made a sample of this cake (1-8″) on Thursday to test this recipe as it is listed above except that I added in my thawed organic berries mashed and only strained to remove the liquid. The cake was only about 1″ high and was moist but really had no identifying flavor. The next day I made the full recipe adding in 2 cups of the mashed, strained strawberries. Since I could not find Strawberry extract anywhere I took 2 cups of the strawberry juiced that was strained out and simmered it with about 1/4 cup of organic cane sugar until it had reduced to 1/2 cup of liquid. I used this as part of the 3/4 cup of oil. The deep red color of the syrup and tart strawberry flavor are the only thing that saved this cake. I also spread my fresh homemade strawberry jam between the one layer. I used vanilla buttercream to enhance the berry flavor. Many liked this recipe with the modifications. I won’t use this recipe again without adding the reduced syrup and jam.

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    L.M. — March 30, 2011 1:28 am

    I’m sorry, but this was just not good :( (And I am a huge fan of made-from-scratch cake!) The cakes looked nice when they came out of the oven, and were nice and moist. But the flavor was more of a flour/doughy taste than strawberry. Also, I thought the lemon zest was a little overpowering. I’m a little disappointed that I wasted a whole tub of fresh strawberries. And I can’t believe I’m saying this, but I think I would have preferred a strawberry cake from a cake mix.

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    Valerie — April 4, 2011 8:18 pm

    I just made this and it’s fantastic! I’m writing a blog about it now, actually. I’m surprised at the couple of bad reviews here!

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    Jenn — April 4, 2011 10:25 pm

    Baking done, but couldn’t wait for the cupcakes to completely cool. I split my one “reject” cupcake with my mom, and we both thought the same thing: not enough of a strawberry flavor. I pureed fresh strawberries and strained them, like the recipe asked, but maybe should have left the pulp in? (I kept the pulp, by the way, so I could blend it into my cream cheese frosting–hopefully this will improve the overall taste of the cupcake?)

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    Amy — April 20, 2011 8:07 pm

    De-Licious! Made this as the “pink” cake for my four-year old’s birthday party (pink is his FAVORITE color). As I have ready access to FRESH Louisiana strawberries, I felt no need to add food coloring and, although, subtle, everyone could tell that the cake was, indeed, strawberry. I didn’t bother to try to filter out the little seeds (who cares?) and I substituted a cup of local creamery butter for the oil. For those wondering if they should use the “pulp”: YES!! The recipe calls for strawberries, not strawberry juice, folks (not sure what you would have used if not the pulp, but it must have been just strawberry water, which would explain why it didn’t taste like berries). So: use fresh strawberries if they’re in season but if they’re not, don’t bother as they don’t taste like anything if not picked ripe and delicious and ready to eat. Yes, it’s a bit expensive to make delicious food that everyone will eat, but wouldn’t you rather pay more for something that people will eat than pay less so you can watch kids like the frosting off the thing and then throw it away? I suspect that folks who are saying the cake comes out flat are not using SELF-RISING flour (not easy to get in the North). If you don’t use SELF-RISING flour, add baking powder to regular flour.

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    Amy — April 20, 2011 8:23 pm

    Oh. And I should add that I happened to leave my comments because I came back to make the recipe again, just a week and a half after making it for the first time. And I think I’m going to make it again on Easter Sunday. It’s that good.

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    Carol — April 21, 2011 2:41 pm

    I did everything step by step! Research everything. So I tried it! WORSE CAKE EVER!!! Yes, It sure did look nice in the oven, but it came out to be not to good. Waste of time guys! Waste of ingredients to! Not worth it!

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    Chloe Crossland — April 24, 2011 6:22 am

    followed the recipe exactly, cake was flour-y tasting and dense. no blender or food processor so i pureed the strawberries by hand, took about thirty miniutes after it was all said and done. but still, strawberries were smooth and liquidy… would NOT reccomend.

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    Mary Ellen — April 30, 2011 2:54 pm

    I found your recipe after we arrived home from strawberry picking and I was searching for something to make with our 6lbs of strawberries! I can’t wait to try this out… it sounds scrumptious!

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    Laylee — May 2, 2011 9:23 pm

    Ok… first of all – I’m not sure why some of the previous comments mentioned straining the liquid off of the berries because that is how you get the great flavor. This cake is freakin’ amazing. What really put it over the top was the fact that i put some extra puree between the layers and garnished it with fresh strawberries… I made the cake for my family yesterday afternoon and it was pretty much gone within 24 hours….

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    bruidstaart — May 7, 2011 7:03 pm

    I LOVE THIS. MMMM. I’m a wedding cake designer myself, never attended to make cupcakes as we do’nt have time. But this is soo mmm. I don’t see what others are complaining about. In making cupcakes there is no right or wrong way.

    Thanks for the close up pics. I go make one now!

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    Carol Ann — May 10, 2011 12:20 pm

    made this cake last night. I sifted in 1 1/2 tble spoon baking powder and a tsp salt with all-purpose flour. Did not strain the strawberries (why do that – the pulp gives it a nice texture) Did not make any icing, and used 1/2 cup less sugar. I baked it in a bundt pan. Initially, since I couldn’t wait, I tried it while it was still cooling and didn’t care much for the flavor or texture – just a little doughy. That was a mistake. Today, it is delicious and my kids (and I :^) are devouring it and will have to put some aside for hubby. It has a light strawberry flavor which is enhanced if I drizzle a little homemade strawberry syrup on it (yum!) Next time I use the bundt pan I’ll try baking it at 350. The strawberry fields are bursting this year, so I guess I’ll just have to make it again!

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    Sharleen Mafua — May 11, 2011 3:54 pm

    I did not like this cake one bit. I followed every step to the T and still the cake was awful. It has a wheat-bread flour taste to it. I can’t taste the lemon zest or the strawberry. The color is a very eye sore brown-purple (after adding food coloring). Will not bake this again.

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    Beth — May 19, 2011 4:04 pm

    I made this cake and it was a huge hit! I’m making it tonight for a birthday cake:)

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    Mary — May 28, 2011 6:44 pm

    This recipe is simply wonderful. It’s the only recipe for strawberry cake I will use.

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    kurt larsen — June 13, 2011 5:35 pm

    made from scratch means no premade food(selfrising
    flour)

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    Kelly — June 15, 2011 7:53 am

    I tried this recipe and thought it was quite good, as far as homemade cake recipes go (I did save it for future use). No matter how many I have tried, I can’t seem to get them as light and fluffy as boxed cakes. For me, this recipe turned out more dense than a boxed recipe (could also partially be due to the flour I used – I’m in Denmark and have found the flour here a bit different that our typical US AP flour), but it was still extremely moist, and I thought it had a good flavor. I didn’t bother straining the strawberries and it came out just fine, nor did I care about the color, so I didn’t add any food coloring. I also couldn’t taste the lemon zest, so I’m not sure I’d go out of my way to buy a lemon if I make this again (that’s something I don’t typically have on hand). I only had two round cake pans, so I only made two layers and used the additional batter to make ~8 cupcakes. In addition, for the filling between the layers, rather than simply using the cream cheese frosting, I pureed extra strawberries and mixed the puree with powdered sugar to make a sweet strawberry filling – it was delicious.

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    Marige — June 16, 2011 8:27 pm

    I tried this recipe and am just tasting the cake now. It is a bit heavy, but good. The strawberry flavor is not overpowering but I can taste it. However, I must say that, in the pictures you show cupcakes, not a three-tier cake. The icing is not really the kind given to layer cake, especially three-layers.

    What I mean is, my cake keeps threatening to topple over. And the icing is sliding down the sides. I think, perhaps, eliminating the butter from the icing recipe would help it hold together better.

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    Vicky — June 19, 2011 8:54 pm

    I followed this recipe to the tee…. Awful! I ended up throwing it all away. What a waste of some wonderful strawberries! Horrible taste (if any at all) and didn’t rise. Don’t waste your time or money.

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    romina portelli — June 21, 2011 10:26 am

    do you have to mix all ingedrents together?i will try this cake it looks good

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    Liza — June 30, 2011 6:34 pm

    About to make this cake for a birthday. Hope it’s good, even though I don’t like cream cheese and we’ll see if all goes well!!!? :)

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    Marilyn — June 30, 2011 8:42 pm

    Good luck, Liza! When I made this, I chose not to do the cream cheese frosting — I don’t like it, either. Instead, I made my usual buttercream and added a little bit of the strawberry juice. It was good, and also a very pretty pink.

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    amy — July 26, 2011 5:51 pm

    Instead of the cream cheese icing try a much lighter and refreshing strawberry flavored Italian Meringue Butter cream. I had this at a small bakery and it was delicious!!! That’s why I’m out searching for a strawberry cake recipe to go along with the icing recipe. Happy Baking!

  148. Pingback: Dye-Free Pink Cupcakes « warmhotchocolate

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    Leia — August 10, 2011 2:00 am

    Thank you so much! I have a daughter fast approaching the big ONE yr old! I wanted to do a strawberry cake from actual scratch so I knew what was going in it. And I found exactly what you had found with geletins, boxed cake mixes and whatnot. I have yet to make the cake, but plan to in the next day or two. I just wanted to say thank you for posting this recipe!!

  150. Pingback: Strawberry Cake with Cream Cheese Filling | Sweet Sensations

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    Jessica — August 14, 2011 10:54 am

    I made this cake yesterday (in a bundt pan) for my mother-in-law’s birthday. It was a big hit. I made strawberry whipped cream instead of a frosting. Yummy! The cake has a nice sweet taste to it, very moist, but not overly sugary. The texture reminds me quite a bit of banana bread or zucchini bread. Anyway, this is a recipe I’ll be tucking away for future reference. Thank you!

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    ChloeZee — September 7, 2011 12:33 pm

    I think it probably could have done (unfortunately) with a bit of strawberry extraxt or those super expensvie super strength strawberry oils which come in drams. I think though strawberries are highly perfumed and delicious, they carry too much water and their flavour dissipates in the cooking process, although they are thoroughly needed to make real strawberrty cake. BUT have found in all strawberry cake recipes (hate the ones with whole fruit in) they always need an extra push of something perhaps not a natural as this cake. Unfortunately it’s a fact of life. Have looked at them all and also not a fan of jelly – it does mess with the texture of the cake, but still… I think your effort looks really good from here. Thank you

  153. Pingback: Strawberry Cake | sparecake

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    Megan — October 8, 2011 8:45 pm

    I was looking for a strawberry cake for my daughters bday party which is strawberry shortcake themed and i only cook all from scratch cooking for my family because i know just what it is i am giving them and i know its better for them, therefore i have chosen this cake because i feel that it is a great recipe. hope it turns out great!! will post again with the result.

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    Eleanor — January 8, 2012 12:39 pm

    This cake turned out beautifully. It was wonderful! There wasn’t much of a strawberry taste, though… Maybe I’ll figure out how to add some more berries next time. It was still really good, though.

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    Eleanor — January 8, 2012 12:39 pm

    Wonderful!

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    Mia — January 16, 2012 4:50 pm

    This cake was horrible I followed all of the directions and it taste terrible. I threw this dry tasting hard cake in the trash. I don’t know of another homemade strawberry cake but I will keep trying to find one but I will not use this recipe ever again.

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    Melissa — January 19, 2012 2:51 pm

    Thank you so much for the recipe. I’ve serched many sites and they all use box caked. Why? so thanks again, can’t wait to try the recipe.

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    rhea — January 22, 2012 11:13 pm

    guess you have forgotten to mention the amount of baking powder… added 2 1/2 tsp and came out well ..give the exact amount needed though as per your recipe.

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    Bob — February 8, 2012 11:18 am

    This cake is awesome! I have baked it several times exactly to the recipe and everyone who has tried it absolutely loves it! It is more dense than a box cake mix, but that’s just the nature of scratch cakes. I don’t know how people had this turn out so awful. Must be user error.

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    Sofia — February 14, 2012 5:27 pm

    Delicious cake. Its ridiculous how few real strawberry cake recipes are around, and this one is really good! Made it tonight, and though i made it a bit too big, it turned out great.:)

  162. Pingback: Strawberry Swing « The Culture Mole

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    Dipti — February 20, 2012 11:17 am

    Wonderful! I made the cake yesterday for my Husband’s 32ndB’day. It was a success. I used fresh strawberries and made the self-rising flour at home (1 cup all-purpose flour, 1/2 teaspoon salt & 1 1/2 teaspoons baking powder). Thanks for sharing the wonderful recipe!

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    Jane — March 11, 2012 8:55 pm

    I just made this for my husband’s birthday. He requests strawberry cake every year and every year I’ve made it from a boxed mix. I just have to let you know, I thought I didn’t like strawberry cake until I made your recipe! It is SO GOOD! I can’t understand where any bad reviews are coming from unless they didn’t follow directions. I made a strawberry buttercream since I was making a 10″ 4 layer cake and thought it would hold up better (and because our son is allergic to milk and it was easier to use soy margarine instead of weird fake cream cheese), and it complemented the cake amazingly well.

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    Crystal — March 14, 2012 1:09 pm

    Made it for my little girls birthday. It is delightful! The texture is moist and light, and it tastes great without being too sweet. I saw some complaints that it doesn’t have much flavor… I enjoyed the delicate, subtle strawberry flavor. I think maybe our palates may be too accustomed to the overpowering artificial flavorings in most “food” available now. I have been trying to forgo fake-anything and provide my family with food made from identifiable and wholesome ingredients, so thank you for making this recipe available. As for the frosting, I used the Kraft Cream cheese recipe, it uses 1/4 cup butter instead of 1/2 cup, 4 cups powdered sugar, and it still seems a little soft. I may try adding more powdered sugar next time. I also baked mine in two 9-inch round pans, i didn’t fill them evenly, so one was done in 25 minutes, and the other was more like 30 minutes. Not the best baker in the world, but it still worked out nicely for me! This is great recipe and I will be sure to use it again.

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    Jane — March 15, 2012 5:56 am

    Oh, I was going to add and forgot, I dyed mine pink with 2 tbsp. beet juice.

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    Karen — March 16, 2012 10:24 pm

    It was terrible. I followed each direction exactly as you said, and it was awful. It rose, but even after an hour and a half in the oven remained a gooey mess inside. It didn’t taste anything like strawberry, and was just a huge waste.

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    jennifer — March 23, 2012 10:02 pm

    This recipe is wonderful! First, anyone leaving a poor review probably didn’t read the post carefully and didn’t use self rising flour, because I tweaked this recipe to make it gluten free and it’s still moist and nowhere near dense. Also, you can make your own food dye with beet juice, it might not be as pink but it is healthy. I made this cake for my daughter’s first birthday, using Pamela’s Gluten Free Baking and Pancake Mix in place of the self-rising flour, and using a blend of coconut oil and grapeseed oil instead of the vegetable oil for health reasons. I also left out the lemon zest due to laziness and it’s still amazing :) Thank you thank you thank you!!

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    desiree — April 10, 2012 2:34 pm

    This is a great recipe! I chose to omit the food coloring and while it didn’t turn out the lovely pink pictured, it still had a nice, natural color and tasted great! I made cupcakes and they turned out moist and not at all dense. I agree with other reviewers that any negative reviews must just be user error.

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    Matthew — April 16, 2012 4:28 pm

    Disaster! What an expensive waste of Spanish Strawberries!
    The 28 minute cooking time was not long enough, as these cup cakes sank faster than the Titanic.
    Would not feed this to my dog.
    Bad recipes such as this should be banished from the Internet

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    Patti — April 29, 2012 2:00 am

    I made this cake one time and won’t make it again. I had to split it in half so I could place a layer of strawberry jam in between to give it some flavor. I agree with some of you that the color was brown/red and tasted like wheat flour. It also took too long to bake up and still was slightly sticky. I also followed the recipe and not a novice at baking. I don’t use box mixes, but would in the case of making strawberry cake again.

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    Hannah — April 29, 2012 3:29 am

    I just wanted to say again how good this cake is. I made 72 cupcakes and a smash cake for my 1 year old’s birthday and every single batch came out wonderfully. I used beet juice in place of food coloring and it looked very pink and festive. I can’t imagine how this wouldn’t turn out for somebody unless they didn’t read the directions carefully.

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    MoLiver4u — April 29, 2012 1:20 pm

    I wish there was a time for cooking this in a 9″ pan as one cake…I have one in the oven right now and it’s taking forEVER! It tasted good as a batter although I may have accidentally added an extra cup of sugar (Try making this while chasing a 3yr old around and you’ll understand.) I won’t blame the recipe if this comes out wrong but I am hoping it will be good!

  175. Pingback: Gluten Free Strawberry Cupcakes |

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    Salena — August 29, 2012 12:12 am

    I have made this cake 3 times now. It is delicious and so easy to make. My daughter loved it so much, she asked for me to make it on her birthday. Love it. The only thing I changed is I omit the food coloring.

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    Lindsay — September 8, 2012 1:47 am

    I was so skeptical to try this recipe because every other comment was LOVE IT!.. HATE IT!… LOVE IT… HATE IT!…. But mine turned out AMAZING! If it turns out bad clearly you have done something wrong. My daughter is turning 6 and wanted a strawberry cake. I try to make everything from scratch, no gross box stuff. This was one of the only recipes with out gelatin and the other junk. I made 1.5 of this recipe and made a half sheet. It seriously the best cake I have ever made, flavor wise and texture. And it didn’t sink in the middle like so many box cakes I have made. WINNER!

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    Heza kota — September 22, 2012 8:01 am

    This recipe was great I found this just-in-time for my mother’s birthday she’s specified that she wanted a strawberry cake with cream cheese frosting I loved it so much thank you

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    Danielle — September 22, 2012 4:21 pm

    Does anyone know whether stirring means by hand or with a mixer? I want to try this recipe but I don’t want a heavy, over beaten cake on my hands!

    • kate replied: — September 22nd, 2012 4:37 pm

      Danielle — I use an electric stand mixer to prepare the batter but you could stir by hand if you prefer. It comes together pretty quickly so I wouldn’t worry about over beating it. Enjoy!

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    Bec — October 3, 2012 2:47 am

    I have made this twice now – the first time it stuck too much to the pan, and while tasty, it wasn’t quite what I had in mind.

    The second time I used more strawberries, and didn’t bother to strain them, plus a little less sugar and it was perfect (also didn’t stick thanks to greasing properly!).

    Thanks so much, I can see myself making this beauty again and again :)

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    Fiza — October 4, 2012 4:47 am

    I baked this yesterday and it turned out to be marvellous despite the negative comments that I read about this cake. The texture is soft and spongy, moist and mine is not dense.

    About the strawberry flavour, I’m from Malaysia and getting fresh strawberries here in the equator is expensive so I bought 250gm of strawberries, put them in processor and I only get 1 cup of pureed strawberries. To enhance the flavour, I added 1 teaspoon of strawberry essence. The cake tastes great!

    At the mixing point, firstly I beat the sugar with the oil until it mixes well, then put in the eggs one at the time, then the vanilla essence and strawberry essence, next the self-raising flour (I sifted the flour and added another teaspoon of baking powder), orange zest (I used orange instead of lemon) and lastly the puree.

    I baked mine in a bundt pan for 55 minutes and finished it off with cream cheese frosting with a dash of strawberry essence.

    Thanks a lot for the recipe! Will definitely bake this again! :)

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    Amelia Parks — November 21, 2012 5:43 pm

    Hi, I would like to try this recipe. Is this right, I’m not suppose to use milk? Please let me know….. Thanks!!!!

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    Lisa — November 29, 2012 9:58 pm

    I am so bummed :( I made this cake in May for my sons birthday (doubled the strawberries and also put sliced strawberries in between the layers) and it was a complete hit. Here I am again making it for my daughter’s brithday, but with the self rising flour substition method and my cake is a disaster!! I am just a few hours away from having to serve this nightmare! Where did I go wrong this time? My last cake was moist and spongy and delicious. Could it really just be the flour difference?

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    Jussara — December 12, 2012 6:34 pm

    This is a great cake recipe. Cake was really moist. I made a couple modifications since I didn’t have fresh strawberries and self rising flour. I used a 10oz box of the birds eye frozen strawberry in syrup and one tbsp of baking powder. I put the flour, baking powder and sugar in a bowl and all the other ingredients the blender. Blended until mixture looked smooth. Mixed the dry with the wet ingredients using a wooden spoon. I used a 9 in round pan and it took 50 min to bake.

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    Rebecca — January 7, 2013 5:08 am

    Sounds like a great recipe! It’s my little girl’s first birthday on Thursday and she LOVES strawberries. I’m going to decorated her cake like a strawberry but was going to use vanilla cake. This sounds yummy and so I think I’ll try this cake to give a more authentic taste! We live in New Zealand and have lots of fresh strawberries around at the moment – including some growing in our garden. Yum!

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    Mimi — January 20, 2013 5:34 am

    LOVE,LOVE,LOVE this recipe! ! My coworker is leaving in 2 weeks and asked that I bake her going away cake. Decided to do a test run, baked this according to the recipe. And I love it!! Perfectly moist, frosting came out perfect. Can’t wait to make again for my coworker!

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    Melissa — January 20, 2013 2:22 pm

    Thank you so much for this recipe!! i’ve looked every where for a homemade strawberry cake recipe and like you all I seem to find is white cake mix with strawberry jello! This is the first true HOMEMADE recipe i’ve found, thank you!!

  188. Pingback: Recipe Love: Homemade Strawberry Cake + Cupcakes » Design Loves Detail

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    Kelly — February 22, 2013 6:22 pm

    I am trying the bundt cake and cupcakes route. How long for the cupcakes verses the bundt?

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    Katie — March 11, 2013 6:57 pm

    Thank you! Finally a recipe that doesn’t call for gelatin and/or white cake mix with frozen strawberries!

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    Katie S. — March 28, 2013 8:07 pm

    I thought I did everything right and it looked fine, but when I tried some, it tasted not at all sweet like a strawberry. It tasted awful and bitter, and I’m not sure what happened. Any ideas?

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    Angela — April 10, 2013 4:35 am

    I made the bundt cake version for a friend’s birthday and it turned out perfect at 45 minutes at 350 degrees. I used frozen strawberries and substituted strawberry extract for vanilla. It also added a little extra red coloring. I plan on covering it with a milk chocolate ganache!

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    AllisonH — June 5, 2013 1:49 pm

    Do you have suggestions on what to put on top for a glaze if using a bundt cake method? I went on search for strawberry cake due to the amount of frozen strawberries I have (first time to have them). Any reason you can think of why those wouldn’t work well for this cake? Thank you!

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    Lillian — October 23, 2013 1:51 pm

    This cake looks amazing!

    I want to bake this for my mother’s birthday, but i want to use two 9 by 2inch round cake pans. How long should i bake it for?

    Also, I want to make a strawberry flavoured frosting. My mother does not like any cheese taste in food, so can i omit the cream cheese and add strawberry puree/essence/jam instead? What other types of strawberry frosting do you recommend? Thank you! :)

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    Alma — February 14, 2014 4:37 pm

    I’m baking your recipe in the oven right now for my stepsons. Strawberry cake for Valentine’s Day – yay! Heart shaped cake pans and strawberry buttercream frosting. I didn’t have self rising flour, so I added the baking powder. I added strawberry extract and red food coloring. Thank you so much for sharing this recipe!

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    lisa h — April 5, 2014 6:26 pm

    We picked 24 lbs of strawberries yesterday and my kids requested a strawberry cake. of course I have never made one and am excited to try this recipe!!! it looks amazing. One of several we will be trying since I still have loads of strawberries to use up.

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    Mallory — April 15, 2014 1:38 am

    This is the best strawberry cake! I’ve been using this recipe for a couple of years now and it is the only one I use. Everyone asks where I got it from and I always recommend your blog to them.

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    This looks amazing! I’m so sick of seeing ‘strawberry’ recipes that have never seen an actual strawberry. Thanks!!!!!! :D

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