Fresh Strawberry Cake

From: minbrain

On Nov 20, 2009

Amazing!!! I have made this twice to rave reviews. Thank you so much for sharing! I made it first exactly as directed and the second time did some tweaking. I too decreased the sugar to 1 1/2 c. instead of 1 1/2. Also to make it a bit fluffier, I increased the baking powder to 3 tsp. I also separated the egg yolks and whites. I added the yolks in step 3 (also added about 2 T water), then in a separate bowl, I beat the whites and folded them in gently at step 6, instead of beating for 2 minutes. THis did make the cakes a little fluffier. I used Whipped Cream Cream Cheese Frosting for the filling between the cakes and topped with the glaze. Absolutely my new favorite cake!!!

From: Gingernut

On Oct 7, 2009

I made this and iced with white chocolate ganache on top and a strawberry cream cheese icing on top. I put fresh strawberries and cream between the layers. Made a wonderful birthday cake, perhaps the best ever!

From: Darcy's Diner

On Jun 25, 2007

All five of us LOVED this cake! It is sweet, but not too sweet...fruity, but not too fruity...rich, but not too rich. My husband who has never given ANY recipe more than 4 stars gave this a 5!! I didn't know how many strawberries to crush, but found that one quart was about 1 cup too much (though we will use the leftover today to make extra glaze for the remaining cake as we didn't have quite enough glaze for the second cake round). I made the glaze drippy enough that it could just barely be drizzled & then drizzled over each individual piece of cake just before serving. It made it look very "chef'y" :o. And, we liked this served warm best. Oh, also I didn't have cake flour & used the 2 1/4 cups flour less 2 Tbsp which I substituted corn starch for. It came out perfect!

From: Heatherly

On Apr 2, 2007

I made this for my brother's birthday, as he is such the strawberry fan. He loved it. My other brother said it was the best dessert he had ever eaten-this was after his third helping. I baked in a 9"x13" pan. After baking, I poked holes in the cake and poured the glaze over it. I then covered it with Kittencal's Stabilized Whipped Cream. It was very good. Thanks for posting.