I'm giving this 4 stars because it's a great jumping off point for a strawberry cake recipe. I made a couple of changes. I doubled this recipe to make 24 cupcakes (a bit on the largish side) I cut the sugar by 1/3, increased the strawberries to 2 full cups (again DOUBLED recipe!) and added about 1/2 cup of milk. These changes produced a sweet, pink, fluffy cupcake that is absolutely delicious. Thanks for the starting point!
This is a great, moist cake. We added mini chocolate chips to the batter at my daughter's request. Yum! Fresh banana might be nice too.
The bakers that yielded dry cakes from this recipe either over-baked them or have oven problems.
I made this the first time for my daughter's 8th birthday as she wanted a strawberry cake. I can say we were not disappointed, more than that it is the only cake we have had since that time a year and a half ago because that's the one that all my family and friends want me to make. It truly is a delicious cake that is moist and nice and not too sweet. You can adjust the level of "strawberryness" by adding more or less crushed strawberries, we love it, it's our go to cake recipe!
This was VERY easy and the ingredients were all on hand. I was trying to use up a bunch of strawberries and surprisingly, it is hard to find a recipe that doesn't have instant cake mix in it! This recipe was FAB!
I was surprised how thick the batter turned out (perhaps my strawberries weren't ripe enough?) but it turned out great after baking. Will certainly make again!
The best part is that we kept this in a Tupperware container in the fridge and it was still moist 3 days later!
This was very good, 9yo loved it.
Very yummy! A huge hit at church potluck!
Made this tonight for dessert. I decided to follow minbrain's review by using 3 tsp of baking powder and separating the eggs (check out their comment for more detailed instructions). It made a very nice, fluffy cake with great strawberry flavor. I would probably cut back the sugar in the cake to 1 c., especially if you are making the glaze (which I did) because it did taste a bit too sweet, but other than that it was really good. Thanks for the recipe! I will be making this again. :]
I really liked this cake! I made a 13" x 9" sheet cake and baked it for about 25 minutes. I read through the reviews and the comments about how the cake was dry. I wondered if maybe another stick of butter would help, but I instead added around 3 tbsp of oil to the mix. The cake was still a bit on the dry side, but it was absolutely delicious! The glaze is tasty, too, and it adds moisture to the cake. I think next time I will use my knife and stab the cake a few times to let some of the glaze seep inside. I will absolutely make this again. Oh, and in case anyone is wondering, I used 2 pints of strawberries for this cake, with perhaps 60% of them going toward the cake batter. Thanks for the recipe!
as I was making this and had all ingredients combined I saw it was a very thick dry mixture and the taste was very bland. so I added a whole cup more of pureed strawberries. it made the batter a whole lot smoother and tasted much better. I am not doing the glaze. I made a homemade chocolate frosting. very tasty. As a rule of thumb, I base my consistency on packaged cake mixes. they are always very creamy, so if batter is too thick, you know its gonna be a dry cake. Also by adding extra moisture, I had to bake it a little longer. It came out very dense... and still was lacking the strawberry flavor i was going for... next time I will add some cake flavoring. HAPPY BAKING!
I made this recipe intending to make cupcakes. However, it was more a muffin consistency when they finished baking. Delicious, don't get me wrong, but I was looking for a cake.