Fresh Strawberry Cake

From: waterbaby

On Jun 24, 2009

Excellent cake and so easy to make. I used light cream cheese instead of butter for the frosting and it was wonderful... and less fat... know one even knew.

From: ange de soleil

On Jun 18, 2009

This deserves five stars just for the glaze!! I accidentally didn't melt the butter the first time I made it (but, it was a warm room temp.), and ended up with teeny speckles evenly throughout - which looked beautiful - and tasted just as nice. The cake itself is funnily enough exactly the recipe I have in a going-on-ancient Fannie Farmer cookbook for chocolate cake without the chocolate of course and crushed strawberries instead of a cup of iced water. I prefer the chocolate cake, just as moist without the hint of mushiness the strawberries seem to give it - but for a strawberry cake.. this is lovely! And nothing could have been nicer for my little girls 3rd birthday decorated with miniature pale pink buttercream roses.

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: tamrac

On Aug 19, 2002

This is the BEST strawberry cake recipe! Everyone loved it! I increased powdered sugar in glaze to a more frosting consistency--delicious!