Comments on: Fresh Strawberry Cake

By: laurelg1

laurelg1 — Sat, 24 Mar 2012 22:58:11 +0000

That is after mashing. Typically, it’s one pint of strawberries, minus the few you nibble while slicing! I usually slice them and cut them in small pieces. Then use a potato masher or even the flat side of a glass to smash them. I suppose you could use a blender, but I like to have some chunks too. I’m sure you can use cream cheese, the frosting, as I use it, tends to be real moist due to the strawberry juice. I often add extra powdered sugar. No problem! Keep it refigerated too (I don’t have the post in front of me and don’t recall if I said that).

By: Shortcake

Shortcake — Sat, 24 Mar 2012 02:01:48 +0000

I have a question about the fresh strawberries. Is the amount before or after mashing? And how do you mash them? Should they be chunky or would a puree be fine? I’m thinking of using cream cheese instead of butter in the frosting….ever try it? Sorry for all the questions, I’m sure it will be great no matter what!

By: Cindy

Cindy — Thu, 15 Mar 2012 15:18:40 +0000

My Grandmother use to make a cake very much like this and OMG it was so good. I am planning on making this one as soon as I’m done typing this.

By: Heather

Heather — Mon, 30 Aug 2010 16:02:05 +0000

Can you think of a sugar free cake? I love strawberries and had gastric bypass in january and cant have sugar

By: laurelg1

laurelg1 — Tue, 08 Sep 2009 09:13:43 +0000

I have not, just used the white cake mix out of habit. If I did, I think I would leave out the jello though, to not over do the strawberry flavor…

By: Angelynn

Angelynn — Tue, 08 Sep 2009 09:04:15 +0000

Have you ever tried using a strawberry cake mix? Was there a difference?

By: laurelg1

laurelg1 — Sun, 06 Sep 2009 19:59:33 +0000

There is no doubt that this is one of the easiest decadent cakes there is. Hope you enjoy it!

By: maria

maria — Sun, 06 Sep 2009 17:48:30 +0000

i am currently doing this cake as i type!! Im waiting for the cakes to cool down!!! im excited!!!!!

By: tkuhns

tkuhns — Sun, 30 Aug 2009 20:50:50 +0000

For a good release from the bottom, try cutting a piece of parchment paper to fit the bottom of the pan. Grease the pan, drop in the parchment paper, pour your cake on top of that. When the cake is done, let it cool a little bit, run a knife around the sides, then turn it upside down. It should fall right out. Then peel the parchment paper off the cake.

By: laurelg1

laurelg1 — Mon, 10 Aug 2009 19:49:37 +0000

Yes, I only use a baking spray with flour in it to grease pans. I prefer PAM for baking. I have always had wonderful results with it. If you don’t care for sprays, use shortening and then dust it with flour. But I am a PAM fan.