6 Reviews

This was easy to make and it made a very nice presentation. It's almost like a strawberry shortcake, a little sweeter. A friend was getting married and asked us to bring a pot-luch dish for the party afterwards. I went ahead and made both cakes and they were the first thing gone from the table. I managed to get a very small piece! Guess I'll have to make another one for home!!

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MizzNezz August 19, 2003

I made a few substitutions and made this cake for a boy's FIRST birthday party today. I used margarine as a substitute for the unsalted butter and low-fat plain yoghurt as a substitute for the sour cream. I substituted the lemon zest with pineapple essence(personal preference of the family for whom I was baking this cake) and orange essence instead of orange zest. This cake came out grand and tasted wonderful! Everyone was very impressed with the beautiful red strawberries laid out on the whipped cream. Since they wanted the cream to set, they froze this cake overnight and cut it the next day. They said a hearty THANK YOU for the cake:) Thanks from all of us!

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Charishma_Ramchandani August 24, 2003

I made this for my son's 27th birthday. In our family, the guest of honor gets to pick the birthday dessert. Matthew requested strawberry shortcake so I was looking for something that would still look like a birthday cake. This was delicious - everyone loved it. I used whipped cream and fresh berries - very simple to put together and it looked wonderful. I think this one will show up at more than one party this year. Excellent recipe for a group - moist, homey, and lovely taste. Love, love, love it!

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Breton girl May 19, 2013

I found this recipe when searching for a way to use up a can of strawberry pie filling. This cake is easy to make and delightfully moist. I don't know why mine came out really puffy (probably has something to do with the pan I used), but it tastes great regardless. I can't wait until strawberries are in season so I can make this again with real fruit for the filling!

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Karmatose October 31, 2010

I had to cook my cake in a springform pan, which I thought wasn't a bad idea, but I think it got a little overcooked.My fault there. Other than that I did not stray from the recipe.The whole thing put together makes a beautiful presentation, and the taste is wonderful, but I could not get past the density and texture of the cake.May have been from the way I cooked it, or because that is what rustic means, heavy.I am giving it 5 stars because I feel like the texture was from my method of cooking, and otherwise would have been a moist cake. The ease of preparation and the outcome deserves the 5 also, and I will definately try this again because it is something I would like to serve to guests.

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@ngdarlen February 15, 2005
Strawberry Country Cake