Cream Cake with Fresh Strawberries

This cake was awesome and not at all fussy!! It was very easy to put together and it was so moist. I thought it was too sweet for my taste but everyone else liked it. My only complaint is that it definitely had to stay in the oven a little longer than 35 minutes. My cake was already browning at 30 minutes and it was not even done yet. So I lowered the temperature and baked it for another 10-12 minutes and it came out perfect. I also added a teaspoon of vanilla extract to the batter. This will be made a lot for summer barbecues.

I liked this cake a lot. I overcooked it, though, but it still tastes great. 45 minutes was a bit long and 35 was too short. I meant to check on it and got distracted. Anyhow, even though it was a little overdone, it was still a hit which makes it a foolproof cake!

Wonderfully moist, great texture and flavor. I too kept checking the recipe to make sure I didn't leave out an ingredient. To serve I split the cake in half, spread a little whipped cream & strawberries; topped with remaining piece of cake and added another dollop of whipped cream and strawberries. Wonderful dessert!

Hard to believe how simple this cake it. I kept re-reading the recipe to make sure I hadn't left anything out. Took just minutes to make and is absolutely delicious. I had half and half instead of cream, so I added an extra egg yolk for richness. The strawberries this year are fabulous -- just a first-rate combination.

I thought the cake turned out a little dense... but my guests loved it. Used another review's suggestion of adding vanilla & powdered sugar to the whipping cream. Great!