Strawberry Layer Cake Recipe
Makes: 40 Servings
Skill Level: None
Strawberry Layer Cake is rated out of 5 by 11.
Rated 2 out of 5 by Nikole Adkins from I made this cake for my husbands birthday because he loves strawberries. Instead of using two 12 in. cake pans I used two 8 in. pans and cut the recipe in half. I baked for the time specified in the recipe (one at a time) and the cake wasn't done all the way so I baked for and extra 5-10 min. I inserted a toothpick and it came out clean. After the cakes cooled they kind of shrunk and deflated a little bit. And when I was done decorating it and we sliced into it, the color was nothing like the picture. It was more of a pinkish grey color. The taste was ok, but as the other reviewer stated, it was way too moist and almost "gummy" like the cake had not cooked all the way. Maybe since it used frozen strawberries and sour cream it had a little too much moisture in the batter. If I try this recipe again I might omit the sour cream. All in all, I was disappointed with the cake, but my husband kept insisting that it was good and tasted great. I think he was just being nice.
Date published: 2012-02-08
Rated 5 out of 5 by thekidsmom2 from Was so good. Instead of the snow white icing i went by the raspberry icing. I put strawberry preserves in the icing. Made it absolutely great. Everyone loved it.
Date published: 2011-11-01
Rated 5 out of 5 by maryluvscakes from This cake was absolutely delicious. I made it with chocolate ganache filling, and people at my work were fighting over it (ha ha). If you use the chocolate ganache filling, you have to let the cake sit out for at least 4 hours if it's been in the refrigerator; otherwise, it's too hard to cut. And I wouldn't use a very thick layer of ganache for filling because it does weigh the cake down. It was sure tasty though.
Date published: 2011-07-23