We have fallen in love with this flavorful scratch Strawberry Cake recipe. If you’ve been searching for “the one”, this is it! The search is over ;0)
This homemade strawberry layer cake has become one of our favorite desserts, with it’s moist and soft cake layers and big strawberry flavor.
There are so many frostings that would pair perfectly with this cake, but cream cheese frosting may be my favorite.
Frostings that Taste Great with Strawberry Cake
This moist strawberry cake is bursting with wonderful strawberry flavor, and tastes amazing with these frostings and fillings (and many more)!
A Strawberry Cake Recipe with Frozen Strawberries
Not only do I absolutely LOVE the flavor of this strawberry cake, I also love that it calls for frozen strawberries!
This means you don’t have to wait for strawberry season to roll around in order to enjoy the BEST strawberry cake recipe. You can make it year-round, and you should!
Of course, if you would rather use fresh strawberries for a fresh strawberry cake, you absolutely can- and we often do during strawberry season. We think you’ll love the fresh strawberry flavor that more than a cup of strawberry puree lends to the cake.
Thanks to Mom (our BeBe) for making sooo many versions of strawberry cake until we found our favorite. I have to admit though, it was fun sampling all of those different versions of strawberry cake along the way!
Reverse Creaming Method of Mixing
*This cake calls for the Reverse Creaming Method of mixing, for a moist & tender cake. The ingredients are added in a different order than the traditional creaming method, resulting in a slightly tighter crumb and velvety texture.
We explain the steps in our recipe instructions, but you may find it helpful to watch our free video tutorial on the Reverse Creaming Method, which you can find here: The Reverse Creaming Method of Mixing.
*If you would prefer to use the traditional creaming method for this fresh strawberry cake recipe, you can find it in the Chocolate Covered Strawberry Cake recipe linked below!
How to Make Strawberry Cake
- Preheat oven to 350 degrees. (This recipe uses the reverse creaming method as is explained above.)
Grease and flour three 8 x 2 inch round cake pans – I like three layers because it gives us an extra layer of filling. *We also like to line our prepared pans with parchment circles.
- In a separate bowl, combine room temperature eggs, strawberry puree, vanilla, strawberry extract, pink food coloring (if desired). Blend together with a fork.
- In the mixing bowl for your stand mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, and using the paddle attachment, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
- Scrape the sides and bottom of the bowl. With the mixer on LOW speed, SLOWLY add ½ of the egg mixture/wet ingredients to the dry ingredients, increase the mixer to medium speed and beat for 1 ½ minutes, the batter will be thick and fluffy.
- Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour the cake batter into prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center of the cake layer comes out clean. Let the cake cool in the pans on wire racks for 10 minutes. then turn out. This recipe makes about 7 ½ cups of batter.
Will this Strawberry Cake Recipe work for Cupcakes?
Yes, you can make strawberry cupcakes with this recipe, however they will have little to no dome. This true for many of our scratch cake recipes.
Decorating the Strawberry Cake
Decorate the Strawberry Cake however you like with your favorite strawberry frosting or a recipe that pairs well with strawberry flavor. We crumb coated our cake with Cream Cheese Frosting and then immediately piped the spiral patterns that you see in the photo using a star tip 21.
I love the piped-all-over look and it is also very forgiving! Simply start piping in the center and spiral outward, clockwise as many until you reach the size that you want. Repeat until the cake is finished ;0)
Doctored Cake Mix Version of Strawberry Cake
If you prefer a doctored boxed cake mix recipe, we have a great one for you: Strawberry Cake: Doctored Cake Mix Recipe.
This easy strawberry cake always gets rave reviews and uses real strawberries along with other flavorings for a delicious strawberry flavor.
More favorite strawberry cake recipes!
We’ve made so many strawberry cake recipes and strawberry frostings & fillings over the years! Here are some of our favorites–
- Homemade Strawberry Cake
- Berry Chantilly Cake
- Chocolate Covered Strawberry Cake
- Strawberry Sour Cream Cake
- Strawberry Whipped Cream Cheese Filling
- Strawberry Champagne Cake (Doctored Cake Mix)
- Champagne and Strawberries Cake
- Strawberry Pound Cake
- Strawberry Lemon Cake
- Fresh Strawberry Filling for Cakes
- Strawberry Buttercream Frosting
- Strawberry Daiquiri Cake
My Cake School- Sharing Our Best Cake Recipes and Cake Tutorials!
Don’t miss our full collection of favorite cake and frosting recipes in our Recipes Section! We also have a huge Free Cake Tutorials Section if you’re interested in learning sweet and simple cake decorating techniques.
Finally, if you’d like to access our full collection of hundreds of cake decorating video tutorials, we would love to have you as a member of MyCakeSchool.com! Find all of the joining details here!: MyCakeSchool.com Membership Information
Strawberry Cake from Scratch
This moist and flavorful Strawberry Cake from scratch is a favorite year-round!
Ingredients
- 4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
- 1 ½ cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender
- 1 teaspoon (4 g.) vanilla
- 2 teaspoons (8 g) strawberry extract
- 2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
- 3 cups (342 g) cake flour
- 1 ¾ cups (350 g) granulated sugar
- 1 Tablespoon plus ½ teaspoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- ¼ cup (50g) vegetable oil
- 1 stick (½ cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into ½ to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.
Instructions
- Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
- Grease and flour three 8 x 2 inch round pans
- In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
- In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
- Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add ½ of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 ½ minutes, the batter will be thick and fluffy.
- Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
- Makes 7 ½ cups batter IF USING FONDANT: If using fondant to cover the cake, our first choice is to cover the cake in ganache for a nice firm shell before laying on the fondant. You could also use all butter buttercream, that is well chilled to firm it up before the fondant.
- Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)
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Delicious Cake Recipes, Online Cake Decorating Tutorials, and More!
We hope that you enjoy this Strawberry Cake! It has become a personal favorite over the years, especially in the warmer months when we’re craving light and fruity cakes and cupcakes!
If you give this strawberry cake a try, we would love to hear what you think! Make sure to leave a comment or photo in the comments below!
For even more of our favorite cake recipes, make sure to stop by our Cake Recipes Section. This includes all of our favorite cake recipes, favorite frostings, and more!
If you are interested in learning more about cake decorating, we have tons of creative cake tutorials on our site! Make sure to scroll through our Free Cake Tutorials Section, which also includes a Free Cake Video Tutorials Section!
We also have a membership section of our site, which contains hundreds of cake tutorials that we’ve made over the years! You can find all of the details on becoming a member of our site her: Joining Information for My Cake School
Hi Leyla, This recipe makes 7 1/2 cups batter and that is the amount of batter you will need for one 12″ round cake baked in a pan that is 2 inches deep. If you are going to have 2 layers, double the recipe. To make the puree you only need to put strawberries into a blender or food processor and process until the strawberries are smooth. I used frozen strawberries (slightly thawed) I sliced them for easier processing. You could also use fresh strawberries. This recipe uses the Reverse Creaming Method. If you have not used that mixing method, below is a link to Melissa’s tutorial video.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
You don’t have to puree these on the stove? Is there a difference in between the two ways of doing? I’ve been researching strawberry cakes and they’ve all said to cook on stove and reduce but this recipe using the food processor is sooo much simpler.
Thanks for answering all of my endless questions I’ve had on this recipe.
Hi Robin, we call for reducing the puree in some of our recipes, but not in this particular one. We find that it gives enough strawberry flavor as it is since it can accommodate 1 1/2 cup of the puree.
Hi, is this recipe good for stacking? Does using the reverse creaming method give a denser cake for stacking?
I need to know if i double the recipe if that will be enough for a 1/2 sheet cake? Or do i need to triple it?
Hi Lotta, This recipe makes 7 1/2 cups batter. Is your pan 12×18? If so you will need between 14 to 16 cups, so you will be fine to double the recipe. Below are links to two charts giving cake batter amounts. I think you will find them helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I’ve made this cake many times and love it. My son wanted a blueberry cake and I got frustrated trying to find something suitable. So i ttied subbed thawed frozen blueberries for the strawberries and it turned out amazing!! The frozen blueberries, not fresh, gave it beautiful color.
Hi Lindsay, Great suggestion, I’m so happy it turned out well for you. Thank you for letting us know, the next time I make a blueberry cake I’m going to use your method. Thanks for posting.
This cake was FABULOUS! My 6 year old requested a strawberry cake this year for her birthday and it took quite some time to find a recipe that didn’t include artificial colors/flavorings. This cake is IT. Flavor was amazing, color was beautiful – the frosting was a light pink and SO flavorful. Love it. It’s going in the family cookbook. Thank you!
Hi Adriana, Thank you so much for you nice review of the recipe. We are very happy you enjoyed the cake.
Let start with this, finally, master this cake recipe. When I first have seen the recipe I didn’t read the ingredients all the that good it took three attempts. the first attempt I use salted butter and reduced the strawberry puree. The cake came to out dry, 2nd attempt I use margarine, the cake came out with a greasy film. 3rd attempt ( I follow the ingredients and directions this time) perfect the only thing I did do differently was folding in egg white and put strawberry simply syrup between each layer. The cake came out perfect thank you for a fabulous strawberry cake recipe I use to make this two-tier bubblegum cake. I give this recipe 5 stars and more.
hi, making this tomorrow for my sons 7th birthday! will a 10 oz package of frozen strawberries be enough for 1 1/2 cups of puree?
Hi Theresa, I used 2 packages 10oz Birdseye sliced frozen strawberries. I did have some leftover. Hope you will enjoy the cake.
Hi. This looks so delicious! Will this cake recipe fit into 2 – 9 inch cake pans, or would it be too much batter?
Hello , can I half the recipe for smaller cake ?
Hi Trish, It should be fine to half the recipe.
Hello, just a quick question. I’ve made this cake twice now and each time I find that the batter doesn’t rise, leaving me with a dense cake. I follow the directions, what else could be going wrong here?
Hi Kat, I am sorry you have had a problem with the recipe. I think the reverse creaming method is causing a problem for you. It could be that when adding 1/2 of the liquid, you are not adding it slowly enough. Problems also occur if the batter is beaten above medium speed or beaten for too long. You might prefer using the conventional mixing method. In the comment section on Sept. 1, 2017 I posted directions for baking this recipe using the conventional mixing method.
Does this cake (uniced) freeze well?
Hi Michelle, Yes, you can freeze the cake layers. It is best to place each cake layer on it own cake cardboard circle (wrapping the cake circle in aluminum foil protects it for future use). Cover the cake with plastic wrap and aluminum foil to keep it air tight. We have had success freezing for 2 months.
Hey Bebe… I see your comment stating the conventional mixing directions are posted on Sept1, 2017…but I don’t see a comment on that date… Would you mind posting those again? Also, does that method produce the same results in lift and texture? Thanks so much!
Hi DeAnna, It is posted on Sept. 1, 2017, but I don’t mind posting it again for you. I hope you will enjoy the recipe.
Strawberry Cake (Conventional Creaming Method)
1 1/2 cups (340g) strawberry puree — I used frozen strawberries that were slightly sweetened, you could also use
fresh strawberries, puree the thawed strawberries in a food processor or blender.
3 cups (300g) cake flour **if you do not have cake flour see note below.
1Tablespoon plus 1 teaspoon (14g) baking powder
1 teaspoon (6g) salt
1 stick (113g) unsalted butter
1 3/4 cup (350g) sugar
4 large eggs
1/4 cup (50g) vegetable oil
1 teaspoon (4g) vanilla
2 teaspoons (8g) strawberry extract
3 to 4 drops (or more) AmeriColor pink or pink coloring of your choice (optional but will give you a prettier pink cake)
*If using all purpose flour (plain in UK) you can use the following substitution: each cup of flour in the recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Preheat the oven to 350 degrees
Grease and flour three 8 x 2 inch round pans – I recommend using a circle of wax or parchment paper in the bottom of
each pan. Cakes in fruit have a tendency to stick to the pan.
In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside.
In the bowl of your mixer, add the butter and mix until softened and smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
Add the oil and blend
Add the eggs one at a time and mix until the yellow of each egg is blended in
Add the vanilla and strawberry extract, blend
Alternately, add the flour mixture and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree)
Add 2 to 3 drops AmeriColor pink coloring or your pink coloring of choice (optional but you will have a prettier shade of
pink for your cake)
Pour cake batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Check at 25 minutes
Thanks so much Bebe… for whatever reason I couldn’t get to that page on the comments.. I appreciate it!!
I made the cake and it’s moist but the colour didn’t come out pink and I added three drops of pink food colouring?
Hi Jaimee, I’m sorry about that. The color in your picture looks like chocolate so I’m sure that was disappointing. The 1 1/2 cups strawberry puree adds some color depending on the ripeness of the strawberries. We used AmeriColor gel color to give us a deeper pink. Was your food coloring a liquid color? Gel color will give you a more intense shade of pink. When adding the color your cake batter should look pink (the pink lightens a bit when baked).
You said Grease and flour three 8 x 2 inch round pans. Will the 7 1/2 cups fill those pans to make even tall layers? But on you july 30,2018 comment you said This recipe makes 7 1/2 cups batter and that is the amount of batter you will need for one 12″ round cake baked in a pan that is 2 inches deep. If you are going to have 2 layers, double the recipe. I want to make sure I use the right pans for 3 layers. Thank you!
Hi Jessica, Using three 8×2 inch round pans, we divided the batter among the 3 pans. Each layer is approximately 1 1/4 to 1 1/2 inches high. Once the cake is filled and frosted the completed cake will be approximately 5 inches tall depending on the amount of filling between each layer. When I answered the question on 7-30-18, she was using 12 inch pans. One 12 inch round needs 7 1/2 cups batter that is why I said she should double the recipe if making a 2 layer cake. This recipe uses the reverse creaming method of mixing, if you are not familiar with that method, Melissa has a video you could watch. There is a link in the instructions. If you would prefer to use the conventional method, I posted that recipe in the comment on Feb 21, 2019. I hope you will enjoy the recipe.
How can I divide the ingredients for a 6” pan ?
Hi Katie, If I am understanding your question….this recipe makes 7 1/2 cups batter. Just divide the batter between the 6×2 inch pans not filling over 2/3’s full. You will have a bit left over for cupcakes.
Will this strawberry cake recipe work for a shaped cake pan, i. e. elephant?
Hi Alana, We have never tried the recipe in a shaped cake pan so I don’t have first hand experience but I would think it would be fine. The recipe makes 7 1/2 cups batter so there might be more batter than you need. You could make a few cupcakes with the extra batter. Make sure to grease and flour your elephant pan.
How would I modify this recipe for a 10 inch pan
Hi Filicia, For a 10 inch round cake pan you will need 6 cups of batter. If you are making a two layer cake you will need to double the recipe. Is your mixer large enough to hold that amount of batter? You will have some batter leftover for cupcakes or a small cake layer. Bake at 350 degrees for 35 to 40 minutes. When a toothpick comes out clean or with just a few crumbs attached it is done. Below are links to two cake batter charts that you will find helpful in the future.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Thank you so much my mixer isn’t that big so I’ll have to make two batches. I’m excited to try this tecipe
Hello. This cake sounds delicious! What color Americolor Pink did you use? I looked on line and found several shades. Thank you for any help you can give me.
Hi Pat- That’s a good question ;0) – Either Soft Pink or Deep Pink would be fine. We probably use Deep Pink most often because that’s what we keep on hand. Just add a little at a time!
What color pink did you use? There are many Americolor Pink shades. Thank you.
Hi Pat – did you see my answer above? The Deep Pink and Soft Pink are both Americolor shades. Glad you’re making the cake!
Can I use frozen strawberries that are not sweetened?
Hi Natasha, Yes, you can use unsweetened frozen strawberries .
Hello! I was wondering if this recipe can be used for cupcakes? If so how many does it yield? And do the bake time or temperature need to be adjusted?
Hi Kay, The recipe can be used for cupcakes. You will put approximately 1/4 cups batter into regular size cupcake liners so you should have at least 28 cupcakes. Bake at 350 degrees for 18 to 20 minutes. Scratch cupcakes do not bake with a high dome.
I used the traditional mixing method for cupcakes, and they were great. They still didn’t have a high dome, but they were better than when I used the reverse creaming method.
Hi KSissy, I happy the traditional mixing worked well for you. Just so you will know, cupcakes made with our scratch cake recipes bake up with only a very slight dome.
Can this batter be made ahead of time and frozen?
Hi Kay, I have read that cake batter can be frozen in baking pans, but I have never tried this so I cannot say it will be successful. I do not know if you have the same results with scratch and doctored cake recipes.
I just made a double batch of this and forgot to add the oil :( the cakes looked nice but how wilt change the taste or texture. Im trying to avoid remaking them.
Hi Karen, I don’t think you will need to remake them. Just as extra insurance that they will not be dry, you could make a simple syrup…..1 cup water to 1 cup sugar, heat over medium heat until the sugar dissolves and it becomes clear. Remove the syrup from the heat. Let it cool down. Store in the refrigerator until ready to use. Brush on the tops of the cake layers just before filling and frosting. This will make about 1 1/2 cups, you can adjust the ingredients – just use equal amounts of sugar and water. All should go well
Hi BeBe! Thank you so much. I kinda thought simple syrup but I was not sure. I don’t know what I would do with out you all. Thank you again :)
hi, for the frozen strawberries, do you thaw them and then blend them. or do you put them in the blender frozen.
Hi Catherine, They are thawed to the point that your food processor or blender will be able to puree them.
I don’t have strawberry extract. Can I use strawberry jello?
Hi Tammy, I think possibly that could be used but I have never experimented with jello so I don’t know how much you would add to the recipe. I sorry I can’t give you a definite answer.
Hi Tammy, I substituted the Strawberry purée with a 3.oz box of Strawberry flavored Jello I also used All Purpose Flour because I didn’t have cake flour and it came out great. I added half cup evaporated milk to it too.
Hi Jaiilise, Thanks so much for posting how you substituted Strawberry Jello for the puree, that is very helpful information.
When using strawberry puree do I cook this our use purée right out of the blender?
Hi Patricia, The strawberry puree is not cooked, use right out of the blender. Hope you enjoy the cake.
Hi, what method do you use to measure the cake flour?
Hi Kimberly, We use a scale to weigh the ingredients. It is the most accurate way to measure. If you do not have a scale, spoon the cake flour into a measuring cup for dry ingredients (overfill slightly) and level off with the back of a knife. If you put your cup into a container of flour using the dip and sweep method, you will have more flour than you should per cup because some of it is being packed into the cup.
Hi, I typically make my cakes a few days in advance and freeze until I’m ready to decorate them. Do you think that this cake would do well frozen? I’ve never frozen a cake with fruit puree and not sure if that would alter the texture.
Hi Sera, We have frozen the layers and they were fine. Hope you enjoy the recipe.
I realized this cake doesn’t include milk in the recipe? Is this an error?
Hi Shy, The recipe is correct as written.
Hi can I use strawberry extract instead of puree?
Hi George, The 1 1/2 cups puree is necessary for this recipe.
Ok. Thanks BeBe. I made this cake 2 days ago and everyone loved it. Thank you ?
That is wonderful, so glad you enjoyed the recipe!
The center cake is strawberry I used it fi a bridal shower turned out great.
My cakes did not rise and there was barely
enough batter. The only thing I can think of is my I didn’t have enough purée. Was it 1.5 cups of strawberries before or 1.5 cups of purée?
Hi D, I am sorry that you had a problem. The recipe reads 1 1/2 cups strawberry puree (340g). I hope you will give it another try one day.
I am doing a grooms cake soon that is two tiers. I’m planning on doing three layers of 10in and 8in. Do you think this recipe will do okay tiered? It will be frosted with chocolate buttercream and have chocoate dripped. Thanks for your help!
I tripled this recipe and made a birthday sheet cake, it turned out great!
I did the strawberry 3 layer 10” center cake for shower it was perfect!!!!
How many cupcakes do you think this will make? TIA!
Hi Lori, I think you could get at least 35, probably more standard size cupcakes with the recipe.
STRAWBERRY CAKE FROM SCRATCH
Should the frozen strawberries be thawed or room temperature?
Hi Carrie, The strawberries are mostly frozen. If using strawberries that were frozen whole, we cut in half or three pieces so they will puree more easily.
Just wanted to jump in here and say this is the best strawberry cake ever. I get so many request for this cake. It’s just great!!
Hi Karen, Thank you so much for posting your nice comments, it made our day!!
WOW. OMG! That’s what I said after tasting this cake. I’ve been searching for a strawberry cake recipe that uses fresh s’berries, no box mix, and no jello for a long time. I came across this recipe last year, but was apprehensive about trying the reverse creaming method so I moved on. I tried a few recipes, but was always disappointed, as they weren’t very clear about how much purée to use, and it always turned out too mushy, and didn’t have a fluffy cake texture. I kept searching but kept seeing pictures of this cake online, and they looked so good that I kept coming back to this website time and time again. On my first attempt I figured I’d halve the recipe and finally decided to give it a try. Well, my search is over!!! This cake tastes amazing!!! I followed the instructions for the traditional creaming method given in the comments, as that’s what I’m familiar with as a novice baker. I made it tonight while my husband and son watched the SuperBowl. The smell of strawberries in the air drew them to the kitchen. The cake is sooo light and fluffy, and we all agree it’s deeeelicious!!! Thanks for all of the work you put into figuring out the perfect combination of ingredients for a perfect fresh s’berry cake. To all who review this recipe I urge you to try it and you will be very glad that you did. I can’t wait to make the full cake for our next family gathering. On behalf of my family who will enjoy this delicious cake many times going forward…thank you, thank you, THANK YOU. Oh! Next time I’ll include a picture.
Hello. I couldn’t find pink coloring anywhere.. all I have is red.. will 1 drop be fine to use??
Hi Shameka, The strawberries will color the batter a little bit, but not enough in our opinion. You can add your red coloring just a tiny bit at a time to control the depth of color. It takes a lot of red coloring to make your cake red, so I think you should have no trouble making pink.
Hello I only have jumbo eggs would I need to use 2 or 3 instead??
Hi, regarding the strawberry puree. I understand from another response that the puree is not cooked or reduced before using. If I reduce the strawberries for a thicker consistency, should I use the same amount (340 g)?
Hi Deb, The pureed strawberries are the main liquid ingredient in the recipe. I think if you want to cook and reduce the strawberries, you will still need 340 grams. Have you already reduced the strawberries and don’t have enough for 340 grams. If so, then add enough milk to the strawberries to give you the 340 gram weight. Hope you will enjoy the cake.
I decided not to reduce the puree and followed the recipe as written. The flavor is amazing, and the texture is perfect! I have tested several strawberry cake recipes looking for the best combination of strawberry flavor and light texture. This recipe has a very pronounced strawberry flavor and the layers are light and fluffy. My husband even commented on the flavor and is literally eating the cake as I’m typing this (without frosting). I will definitely make this again.
Hi Deb, Thank you so much for posting your thoughts on the recipe. Also, thanks to your husband for his taste test and review. We are so happy that you like it!
I have never made a cake from scratch, so excuse me if this is a stupid question! (Perhaps i missed this step in the directions) Is the picture just for show or am I supposed to add something between the cake layers? And if so, please explain:))
Hi Jo Jo, There is frosting in between the cake layers as well as the outside of the cake. Melissa used the Classic Cream Cheese Buttercream recipe for this cake. In the beginning of her post on this cake Melissa list other frosting recipes that could be used. They are in bold type and you can click on the recipe to view. They recipes are also listed in the recipe section of mycakeschool.com. If the frosting becomes too soft while you are decorating, just refrigerate for 8 to to 10 minutes and it will firm up. Also, since you have never made a cake from scratch and this recipe uses the Reverse Creaming Method, it would be a good idea for you to watch a video of that method. Let us know if you have other questions.
Below is a link
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Can I use regular flour in this recipe? No cake flour in my store
Hi Carolyn, You can make cake flour using this substitution. Using all purpose flour…..for each cup of flour you will remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups flour so you will measure or weight out 3 cups all purpose flour, remove 6 Tablespoons flour and replace with 3 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Second option…..if you do not have cornstarch, after measuring our 3 cups flour, just remove 6 tablespoons and proceed with the recipe.
I’ve been baking a LOT during these crazy days. I’m making this amazing looking cake today. One question – you don’t specify in the recipe what attachment you use for the mixer. I’m assuming the paddle, but you mention whisking right before. I don’t think I’ve ever done reverse creaming, so it’s a bit of a mystery. Thanks!
Hi Michael, I do use the paddle attachment for mixing the cake batter. When blending the dry ingredients I used a hand held whisk, but maybe I should have written……with the mixer on low speed, blend the dry ingredients approximately 30 seconds to combine before you begin adding the butter. Either way would be fine. Hope you enjoy the cake. Below is a link to Melissa’s video on the Reverse Creaming Method if you would like to watch it.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Thanks for the info BeBe – the video was exactly what I needed. I’m not sure how I missed that reverse creaming method after years of baking, but it was easy to do. The cake turned out perfectly – moist, perfect crumb, tender, full of flavor. I used fresh strawberries, but didn’t use strawberry extract (the cake has great strawberry flavor so I’m not sure it’s necessary). I also used two 9” inch cake pans. I thought that would increase baking time but it was prefect at 30 minutes at 340 convection. Last thing – thanks for putting weights in this recipe. I wish more recipes used weight instead of volume (like the British recipes do) it is so much more accurate. When I measured out my 3 cups of cake flour it was about 80 grams over what the recipe said! I thought about it and decided to go with the weight specified (342 grams) instead of the volume, and it turned out perfectly (don’t know why I have such heavy flour!!!) I highly recommend a kitchen scale which are quite cheap now (I paid less than ten dollars for mine), and you’ll find yourself using it all the time. Thanks again! Great cake…
Hi Michael, Thanks so much for posting your thoughts on this recipe. I am so happy all went well and you enjoyed the cake! I am not sure why your measured flour weighed 80 grams more than needed. Some possibilities are……when filling a measuring cup, you should spoon the flour into the cup, slightly over filling, then level off with the back of a knife. If flour is measured by scooping the flour out of a container then leveled off, the flour will be packed in and weigh more. Also, if the container of flour has been sitting for a long time it is good to stir and loosen it up before spooning into a cup.Since you have baked for years this probably does not apply to you, but the information could help others who might read this. You are so right about using a kitchen scale to weigh your ingredients. It would be a great tool for every baker to have. Thanks so much for giving our recipe a try.
Do you thaw the strawberries before puréeing? Also could you use a 9 x13 x2 size pan?
Hi S Lee, The strawberries do not need to be fully thawed, just enough that your food processor can puree them. This recipe makes approximately 7 1/2 cups of batter and a 9×13 pan, 2 inches deep needs 7 cups so you will be fine using this recipe. Bake at 350 degrees and check at 35 minutes. When a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Are you familiar with the Reverse Creaming Method that this recipe uses? If not, you might like to look at Melissa’s video on this method of mixing. Link below…….hope you will enjoy the cake.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Is it possible to make this as two thicker layers in two 8″ pans, assume increasing the cooking time? Or would I have to calculate two thirds of the recipe?
Also how many cupcakes would this recipe make?
Hi Cindy, This recipe makes 7 1/2 cups batter. You can use 3 cups batter for the each 8 ” round pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick come out clean or with just a few crumbs attached. You will have 1 1/2 cups batter leftover for cupcakes. Hope you will enjoy the recipe. Below is a batter amount chart that you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I am so excited to make this cake! I was wondering what temp and time I would use to make this into cupcakes? How many cupcakes will this recipe make? Also, what icing would you recommend for cupcakes? Thank you, I can’t wait!
Hi Samantha, For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. I am not sure how many cupcakes the recipe will make, but I think you could get 40. As for frosting options, at the beginning of this post just under the first picture of the cake, Melissa list frosting that go well with strawberry cake. There is a strawberry buttercream, if you do not want to refrigerate the cupcakes and several that have cream cheese in the frosting that would need to be refrigerated.
Hi I can’t find strawberry extract anywhere :( can thisbbe substituted ? Or can I add more strawberry puree to replace ?
Could I use this recipe to make strawberry cupcakes?
Hi Mikayla, Yes, you can use the recipe for cupcakes. You will have fluffier cupcakes if you use the conventional method of mixing. You can find that method in the comments under the recipe. Look for the post I made on Sept.1, 2017. Bake standard size cupcake at 350 degrees for 18 to 20 minutes. Hope you will enjoy the recipe.
Hi Lori, I am sorry you don’t have strawberry extract. The grocery stores in my area have stopped carrying it and I had to order from Amazon. We do like the extra boost of flavor it gives the cake. My suggestion would be to add a layer of sliced strawberries over the frosting between the cake layers. Instead of the sliced strawberries, below is a cooked strawberry filling that you could make. It is quick to make and could be made in advance and refrigerated.
Strawberry Filling
2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)
1/4 cup (100g) sugar
2 Tablespoons (18g)
1 Tablespoon (9g) water
Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil. Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken. You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake.
I’m sorry. My computer is acting up. 2 tablespoons of what?
Never mind. I found the answer. Cornstarch. :)
Hi Sophie, Yes, that would be fine.
Hi Sophie, Depending on how warm your kitchen is, you can have the cake under a cover on the countertop for a day or so. It will keep longer in the refrigerator. It should be fine for 4 days. Take it out a couple of hours before serving to allow it to come to room temperature.
I have made this cake several times and get rave reviews each time. I have someone requesting it gluten free. Is there a way to make it gluten free? I haven’t found gluten free cake flour. Thanks.
Hi! What kind of vegetable oil do you use? I’ve used canola, soybean, safflower, grapeseed, and olive oils in cakes, but they all give cakes an unusual taste that even my kids notice it. Thank you!
Hi Susan, We like canola oil.
Whats the 2 tablespoons of for that strawberry filling? Theres nothin beside it.
Hi Aimee, Strawberry Filling for the Strawberry Sour Cream Cake has 2 Tablespoons (18g) cornstarch.
When do you add the oil?
Hi Mrs. B, After you have mixed in the butter a bit, you will add the oil. It is number 4 under the instructions. Are you familiar with the Reverse Creaming Method that this recipe uses?
Below is a link to Melissa’s video if you would like to watch it.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Hi, is there a way to make this cake gluten free?
Should the cake flour be sifted. If so, should I measure before or after sifting?
How do you make your strawberry puree? Is is just blended in the processor? Or do you put it on the stove top too?
Hi Melanie, I am sorry but we don’t have a gluten free version of the recipe.
Hi Kat, We don’t sift the cake flour. Lightly spoon into a measuring cup, slightly overfilling then level off with the back of a knife. Or weigh your ingredients if you have a food scale. We aerate the flour with a whisk after it is mixed with the other dry ingredients.
If I am using frozen whole strawberries, do I thaw then Purée in the food processor? Or frozen in the food processor?
Hi Angela, I let my frozen strawberries thaw enough for me to slice into pieces, it doesn’t take very long. They will puree faster this way.
Is this cake sturdy enough to stack. Will be using a light buttercream icing. Thank you
Hi Linda, Yes, it is.
Can I just use two 9 inch pans for this recipe?
Hi Fredia, Yes, you can use two 9 inch pans, just divide evenly between the 2 pans. Not quite sure of the baking time for 9 inch pans and this amount of batter, check at around 25 minutes. It will be done when a toothpick into the center comes out clean or with just a few crumbs attached.
Hello,
I’m making your cake right now and it seems to have come out flat and spread to the sides of my pans. Do you know why or how that could happen? I used fresh strawberries and added 1tsp of almond extract n the batter along w/1 tsp of vanilla extract. Other than that, I followed your recipe.
Hi Tamara, I am sorry you had a problem. The 1 Tablespoon plus 1 teaspoon baking powder may have been left out or it was out of date. Another thought is too much of the liquid ingredients was added. I am sorry for the disappointment.
A lot of recipes I see cook the strawberry puree down is there a reason you guys don’t?
Also did you guys strain out the seeds before adding?
Last question, I took my daughter strawberry picking and not I am stuck with strawberries that are getting dark and mushy, They still taste delicious just not pretty do you think those strawberries would work good in this recipe?
thanks for the help and your great recipes!
People cook and reduce strawberries to intensify the flavor. We think this recipe has good strawberry flavor without that step. If you did cook and reduce the berries you would still need 1 1/2 cups to have enough liquid for the recipe. I can’t be sure of how overly ripe your berries are, if the taste is still good I think they should be ok. We don’t strain out the strawberry seeds. Hope you will enjoy the recipe.
Can this recipe be used as a Bundt cake?
Yes, this can be baked in a bundt pan. Lower the oven rack to next to lowest position. If your bundt pan is shiny metal or light colored non stick, bake at 350 degrees. If using a dark colored pan bake at 325 degrees. Keep an eye on your cake, it is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Hope you will enjoy the recipe.
Is this cake moist and soft? Most strawberry cake recipes I’ve come across are dense
We have had good feed back on this recipe. This recipe uses the reverse creaming method, if you are not familiar with it, you might like to watch Melissa’s video. Link below.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Would this work with all purpose flour as well?
Hi Denise, If you only have all purpose flour, you can make cake flour. Using all purpose flour, for each cup of flour in a recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour in the UK). This recipe calls for 3 cups of cake flour so you will measure out 3 cups of all purpose flour. Remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Are you familiar with the Reverse Creaming method that this recipe uses? If not, you might want to watch Melissa’s video, link below.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
I made this recipe today, and I noticed that it had a flour or baking powder aftertaste to it. I triple checked the amount of baking powder because I’ve never baked a cake where I used that much before, and I spooned in the cake flour measurements so that my measuring cup was “packed.” I’m not sure why I would have gotten that flavor. Any suggestions?
I also used parchment paper rounds at the bottom, so it wasn’t the flouring of the pan.
Thank you!
Can I use this recipe for cupcakes?
Yes, you can make cupcakes with this recipe. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. Scratch recipes bake up with very little dome.
Would this recipe be good with actual cut up strawberries in-between the layers?
Hello what about the frosting?
Hi Justin, At the very beginning of this post in the written text, Melissa list 4 frostings and a filling that would work well with the recipe. You can click on those links to view the recipes. This is one of our most popular recipes, I hope you will enjoy it.
Hi Cheri, You could put sliced or cut up strawberries in between the layers if you would like to. You will need to refrigerated if using fresh strawberries. Remove from refrigerator about 2 hours before serving.
Hi Cheri, Yes, you can use fresh sliced or cut up strawberries between the layers. The cake will need to be refrigerated. Remove from the refrigerator about 2 hours before serving.
Hi Cheri, Yes, you can use fresh sliced or cut up strawberries between the layers. The cake will need to be refrigerated. Remove from the refrigerator about 2 hours before serving.
Question – do you boil your strawberry puree at all to reduce it? I’ve seen some recipes that say if you don’t it will be too water-y. Thanks!
One more question please. When you say you used frozen strawberries slightly sweetened…did you buy plain frozen strawberries and sweeten them a bit before making the purée, or did you buy the frozen strawberries already in a sweetened syrup?
I made a strawberry cake once before – different recipe – that didn’t turn out…and I want to make sure I do this one right.
Thank you!
Hi! I’m really excited to try this recipe. I’ve been looking for a strawberry cake recipe that results In a soft, tender and moist cake. I was looking at using another recipe that cooks their fresh strawberry down to a reduction. I did it to prepare for the next day but then I realized the recipe doesn’t use cake flour and only uses butter. After a while I find that I prefer Cake flour and oil in my cakes, especially when they need to be refrigerated.
I came across your recipe and I was in luck. But unfortunately I already reduced my strawberries down. Do you think the recipe will still work the same if I use the cooked strawberries. I have over 340g in weight. Do you think I should add more milk or something to the recipe?
Also, would changing the ratio of butter and oil in the recipe do any good? Like increasing the oil and decreasing the butter to keep the same fat content.
Hi Jaz, I’m happy you want to try the recipe. Our recipe calls for 340grams pureed strawberries, so I think it would still be fine with the reduced strawberries you have. Your strawberries must be very thick after reduction, is that your worry? Once out of the refrigerator for a while, they should loosen up. I think the gram weight is what is important.
Okay! Thank you. I’ll give it a shot today and see what happens. The reduction has sugar in it as well. In the other recipe I used 32oz of Strawberries and 4oz of sugar with a tablespoon of lemon juice.
I reduced it down to maybe 1 1/2 cups. It cake out pretty thick.. maybe a bit Thicker than tomato sauce when chilled. Should I cut back on some of the sugar in the recipe since the Strawberries have sugar in it? If so, how much would you suggest? I Don’t want the cake to wind up too sweet.
I used lightly sweetened the strawberries in my cake. Some strawberries are naturally sweeter than others. In the future, you could taste one to decide if it needs a sprinkling of sugar. I would not cut back on the sugar in the recipe. I hope all goes well, let me know.
Dear Melissa for the strawberry cake recipe can I use regular flour instead of cake flour I really don’t like baking with cake flour also the recipe calls for 1tablespoons plus half of baking powder can that be cut down are do you have to use that much because that seems to be a lot
Hi Carla, If you would like to use all purpose flour this is the substitution you should use. For each cup of flour a the recipe, you will remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe, measure out 3 cups of all purpose flour (plain in the UK) remove 6 Tablespoons and replace with 6 Tablespoons cornstarch(corn flour in the UK). Whisk to blend.
If you reduce the amount of baking powder, I am not sure of the outcome because we have not given that a try. We think it is the right amount for the recipe. I hope you will enjoy the cake.
Thank you so much for this recipe! I made for my husband for Valentine’s and it was incredible! Best strawberry cake ever!
How many pans of 2×8 circular does this make? Also how far do I fill it?
We used three 8×2 inch round pans. You could also use two 9×2 inch pans. This recipe makes 7 1/2 cups batter that you will divide evenly between the pans.
Is it okay to use the puréed frozen strawberries while they’re still cold?
Hi Michaela, I have used cold pureed strawberries and there was no problem. Hope you will enjoy the recipe.
Just wondering if I could use strawberry instant jello with this recipe
Hi Jerome, We have not tried using strawberry jello. Do you want to use it instead of strawberry extract? I would suggest using maybe 2 Tablespoons — remember I have not experimented with this.
Thank you so much for adding the amount of batter the cake makes! Most bakers omit, and you’re left wondering how to split the batter into desired pans. I’m so excited to try your cake!
Hi Bee, hope you will enjoy the cake. Let us know what you think.
Made this recipe once and it was so yummy! This time around I’ll b baking and assembling/frosting the day before….how do you suggest storing it since I’ll be doing everything 1 day prior?
Hi Ashley, I would complete the cake a day in advance and refrigerate under a cake cover, making sure it is airtight. Refrigeration can dry out a cake unless it is airtight. To enjoy the most flavor from your cake, remove from the refrigerator approximately 2 hours before serving to allow the cake to warm up a bit.
Are there any nutrition facts for this recipe
Kylei, I am sorry but we do not have that information
Thank you for the recipe! I made cupcakes (makes 30 standard size if anyone is wondering). So I did the traditional mixing method. Cream fats with sugar, add eggs 1 at a time. Add dry/wet mixtures alternating. I also doubled the amount of strawberry extract and they are perfect! FINALLY! I finally found a good homemade strawberry cake recipe!
Hi Alli, Thank you for your nice comments and information on the cupcakes. We’re so happy you enjoyed the recipe!
Hi Melissa: I am making the Strawberry cake from scratch for my daughter’s birthday. Which would you recommend that has the fluffier, more tender crumb, the traditional mixing method, or the reverse one?
Thank you so much for your help
Raquel Musgrave
Hi Raquel! I’m glad that you are making this recipe. You can’t go wrong with reverse creaming or the traditional creaming method for this recipe. Written just as it is, this strawberry cake is moist and soft and although the crumb may be a bit tighter than if we used the traditional creaming method, it is not a dense cake-it’s been a really popular recipe for us over the years.
We actually have also made this recipe using the traditional creaming method in our “Chocolate Covered Strawberry Cake” recipe since some people just prefer the traditional creaming method as it’s more familiar. It may give a slightly fluffier result. Enjoy the recipe!
Dear Melissa:
I wanted to report that I made the Strawberry cake from scratch, and it was a success. Everyone in the family loved it, and commented that it tasted just like “fresh strawberries”. I made the cream cheese frosting but added freeze dried strawberries to the frosting and it was yummy. Thank you for sharing your wonderful recipes.
Most sincerly,
Raquel Musgrave
Hi Raquel, I’m so happy that you all enjoyed the recipe! Thanks so much for your feedback ;0)
Hi Melissa:
Thank you so very much for responding so quickly!
I am actually making the cake this morning, and will use the traditional method
Warmly,
Raquel Musgrave
Can this recipe be doubled and used for a sheet cake?
Hi Karen, We have not doubled this recipe but I think you should be able to do so. The recipe makes 7 1/2 cups batter. Below is a link to a cake batter amounts and baking times chart that you might find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Thank you for the quick reply. I’d much rather make a layered cake but my friend is asking for the sheet cake for her mother’s memorial service.
One more question, should I freeze it or not? BTW, thank you for that tip. Everyone raves about how moist my cakes are!☺????
We think it helps with making a cake moist but if there is a time issue this recipe will be fine. Frosting a cake also helps to retain moisture. Keeping it covered in the refrigerator will retain moisture also. Because it is a sheetcake, chill the completed cake to firm up the frosting, then cover in plastic wrap. Remove from the refrigerator a couple of hours before serving. Take the plastic wrap off before the frosting softens. Hope all goes well.
Thank you so much! I was thinking of putting it in a bakery box and wrapping the box in plastic wrap while in the fridge. Fidnt thibk about just wrapping the cake! You’re the best!!!
Thank you so much! I was thinking of putting it in a bakery box and wrapping the box in plastic wrap while in the fridge. Didn’t think about just wrapping the cake! You’re the best!!!
Wrapping a bakery box is perfect then you will be ready for transporting.
Hi, I am looking forward to making your strawberry cake, when i liquify the frozen strawberries should I drain off the excess liquid? I wasn’t sure if the cake will be too soggy. I don’t want to spoil it..
Hi Wendy, I did not thaw my frozen strawberry enough to have liquid to drain. I thaw them just enough to cut into pieces so they will puree faster. Measure 1 1/2 cups (340 grams) puree and all will be good. I hope you will enjoy the recipe.
If my strawberries were unsweetened, would you add sugar to the purée before adding it into the recipe? Thank you ????
Hi Tim, Some strawberries are sweeter than others. You could taste one of the strawberries and see what you think. If you think they are not sweet enough, I would use only 1 to 2 tablespoon sugar because there is 1 3/4 cup sugar in the cake. The only frozen strawberries that were available to us when we made the cake were slightly sweetened.
My daughter asked for a strawberry cake with strawberry buttercream for her 30th. I would love to know how to adjust the recipe for a 9×13 because that is what she asked for. I find a 9×13 does not always bake up level, but frosting fixes many problems. She is not a fan of cream cheese frosting, so I guess I’m on the hook for SMBC unless adding strawberry powder will provide enough tart to cut through the sweet of an American buttercream. What do you think? I’m a fan of reverse creaming, so I think yours will yield a great cake
Hi Laurie, This recipe makes 7 1/2 cups of batter and this is enough for a one layer 9×13 sheet cake. Bake at 350 degrees for 35 to 40 minutes. Check at 30 minutes. We have never used strawberry powder in our cakes or frostings but I don’t think it would cut the sweetness of buttercream. You can cut the sweetness of American buttercream with the addition of salt. Begin with 1/2 teaspoon salt, adding more as needed. Does your daughter like mascarpone? It is similar to cream cheese but is less acidic and has a very light and creamy taste. Below is a link to our Lemon Buttermilk cake recipe, it uses a Whipped Lemon Mascarpone frosting. If you substitute strawberry extract for the lemon extract and leave out the lemon zest you will have a Whipped Strawberry Mascarpone frosting. It is a very light tasting frosting. Another option is to add pureed strawberries to the top of you baked and cooled sheet cake or just sliced strawberries would be good. Top the strawberries with Whipped Cream. You could decorate the top with more strawberries. I will add a link to our whipped cream recipe below. Hope she loves her cake.
https://www.mycakeschool.com/?s=lemon+buttermilk+cake
https://www.mycakeschool.com/recipes/sweetened-whipped-cream/
Wow. Thank you so much for replying, and so quickly, and with such great options. You have answered all my questions, and more.
How about trying strawberry preserves in this?? What do you think? I bake under Texas Cottage Law and can’t use real strawberries but they do allow preserves. I’ve got a cupcake recipe that I use them in and it does perfectly.
Hi Robin, We have not tried using strawberry preserves, so I’m not sure of the outcome. It’s good to know that you had success using it in cupcakes. Please let us know if you give it a try with this recipe.
Hi, I have made this recipe several times over the last few years and it has always come out great, but last night, after baking and letting the layers cool, I noticed they shrunk in size in the cake pan. What happened? I’ve never had a cake shrink before.