Comments on: Strawberry Shortcake Cake

By: Samantha Citty

Samantha Citty — Thu, 17 May 2012 23:16:20 +0000

This cake was super delicious with fresh farmer’s market strawberries! Yum!

By: somethingchangd

somethingchangd — Tue, 27 Mar 2012 16:15:07 +0000

Really tasty way to use up strawberries! The frosting was a bit sweet & rich for my taste, but my 3 year old certainly didn’t agree. I used a 9 inch springform pan and should’ve cut the baking time by a bit. Even a little overcooked the cake was still delicious, though, with all those strawberries adding plenty of moisture.

By: zina

zina — Sun, 18 Mar 2012 16:23:00 +0000

We loved, loved, loved it….better than the premade shortcakes in the store. I did use the suggested TK recipe mentioned by steeplechaser29 https://tastykitchen.com/recipes/recipes/desserts/whipped-cream-cream-cheese-frosting/ and it was perfect. Yum!

By: stephanie june

stephanie june — Tue, 09 Nov 2010 00:14:46 +0000

this cake was AMAZING! i have received the best compliment after making this cake (that it competed with the likes of my favorite cook/baker/human being). a lot of time and love went into it, but the smiles coming from friends and family was well worth it!

By: cbraden7

cbraden7 — Sat, 02 Oct 2010 02:13:52 +0000

OMG! This cake is amazing! I love the fresh strawberries and the icing in this recipe is THE BEST!

By: bluej82

bluej82 — Sun, 05 Sep 2010 21:00:18 +0000

Have made this twice now and both times were a huge hit! Changed it up a little the second time I made it though. Still used a pound of strawberries but used less sugar and put in a jar of strawberry preserves. Really made the “strawberry” flavor pop! Then I did not add the icing to the middle layers, just strawberries. I think it looks prettier and helps the cake be less sweet. I also changed the icing recipe to 2 sticks of butter and 2 bricks of cream cheese with 2 cups of powdered sugar. Also helped with the sweet factor really letting the strawberries shine through! Everybody loves this cake!

By: jnip

jnip — Thu, 02 Sep 2010 03:19:22 +0000

This ranks up there as one of the best cakes I’ve ever made. It takes some time, but the results are VERY worth it. I think the only thing I will do differently next time is add more strawberries. Just because I love strawberries!

By: Kristen

Kristen — Wed, 01 Sep 2010 01:13:27 +0000

This cake is so good, I think it’s now my favorite!

By: lexie

lexie — Tue, 31 Aug 2010 18:34:00 +0000

This is one of my favourite cakes! I’ve mentioned in the comments to separate the batter into two separate pans for a perfect result! I have made this cake 3 times and it has been a hit EVERY time! Highly highly reccommend. 5 Mitts!

By: lexie

lexie — Tue, 31 Aug 2010 18:32:25 +0000

This is one of my favourite cakes! A few comments on the recipe having made this cake multiple times now. The recipe makes enough for TWO cakes, not one. Separate the batter into two separate pans and it will turn out perfect! Just cut a little off each cake at the top and it is beautiful. I sweeten the icing to taste and do not add nearly as much icing sugar as the recipe denotes. You do need quite a bit for the icing to stay on the cake and hold its shape. It helps if you put it in the fridge. Hope these tips helps someone else! Love this recipe!