This cake is simply divine. It's flavoured with fresh and juicy strawberries and topped with a zesty icing. For the best flavour, use ripe, in-season strawberries.
I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better. Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid. I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great! - 17 Feb 2004 (Review from Allrecipes US | Canada)
Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) In spite of my miscalculations (I baked it in a 7-inch springform pan, which required 15 minutes more baking time than the recipe says), the cake rose to the top of the pan and came out fine, at least I think so. I did not frost it but served each slice with a scoop of vanilla ice cream and puréed fresh strawberries. After refrigerating what was left, we found out that the cake was very nice when warmed up for a few second in the microwave: the fragrance of the strawberries comes out beautifully. I'll surely make it everytime strawberries are in season. - 21 Jul 2003 (Review from Allrecipes US | Canada)
I went looking for a strawberry cake for my husband's birthday and found this recipe. It looked easy and I liked the fact that it did not use gelatin or packaged cake mix. The only change I made to the recipe was to use chopped strawberries instead of mashed and making two 9" cakes instead of a sheet cake. It was a hit; several guests came back for seconds. The texture was great - dense but not too rich. And the taste of the lemon glaze was perfectly suited to the strawberry cake. My husband has declared this cake his new favorite. Thanks! - 08 Apr 2007 (Review from Allrecipes US | Canada)