Comments on: Homemade Strawberry Cake

By: Shaw

Shaw — Wed, 14 Jun 2017 17:09:51 +0000

Hi, I tried making your recipe and it was so wonderful….good job,!
Can I cover fondant with it?

By: Carrie

Carrie — Sun, 30 Apr 2017 17:16:27 +0000

I know it’s been a long time since this comment, but I found a recipe a while ago, and it called for double the strawberry puree, but it was cooked down on the stove until it was approximately two cups and the strawberry taste was amazing!

By: Jessica

Jessica — Wed, 29 Jun 2016 17:41:55 +0000

In reply to Musicmom27.

Nope, the fridge is just as good. If you can’t do either, and need to let the cake rest at room temperature — the cake will still be tasty, just a little dryer. By going straight from the oven to the fridge/freezer, it stops cooking faster. Hope that helps!

By: Musicmom27

Musicmom27 — Sun, 26 Jun 2016 03:54:34 +0000

I made this cake for a party today and everyone RAVED about the taste. I liked it too but I had a really hard time cutting it as it was very soft. I thought the texture was almost under baked but my hubby said it was fluffy to him. I also made the dark chocolate dream cake as the bottom tier and its texture was perfect. I use your vanilla dream cake as my go to and have even adapted it for a pineapple cake.

I think I was thrown off by the freezer thing. We weren’t coming back right away so I put the cakes in the fridge. Would that have messed it up? Is that step completely necessary?

Thanks for these recipes! I’m looking forward to trying out all the dream cakes!

By: Jaime

Jaime — Fri, 06 May 2016 22:27:58 +0000

I really really like cream cheese icing on my strawberry cakes, would you recommend this for yours?

Thanks!

By: Colette

Colette — Wed, 23 Mar 2016 18:31:20 +0000

can I use frozen strawberries?

By: Lizzy

Lizzy — Tue, 21 Jul 2015 18:32:02 +0000

Could I turn these into cupcakes? How long and on what temperature should I cook them at?

By: Mary Lemon

Mary Lemon — Sat, 20 Jun 2015 18:44:34 +0000

How many cupcakes would this make?

By: Jessica

Jessica — Tue, 13 May 2014 14:04:54 +0000

In reply to Donna.

Hi Donna, I would not cover the pans when cooling the cake. That will cause a lot of moisture to collect on the foil and it will fall back into the cake….and wet cake is never a good thing. 😉 Hope you enjoy the cake!!

By: Donna

Donna — Wed, 07 May 2014 16:15:32 +0000

Hi Jessica- I have just found your website recently and have tried a few things and they have all come out great. I would love to try this cake !! My question is (and it’s probably a stupid one) is that when you put the cakes in the freezer after baking should you cover the top of the pans with some foil or plastic to protect them ?
Thanks so much.