This recipe required some overhaul to make it edible. I reduce the butter in the cake to 1 stick and only used 1 c. of sugar. I also folded in an entire quart of chopped strawberries. I used a 9 x 12 baking pan rather than 2 round cake pans. It still produced a very dense moist cake. I can't imagine the cake with more butter and sugar. Totally ditch the frosting recipe. Four sticks of butter is outrageous. I made a frosting by beating 2 Tbsp. melted butter, 3 c. powdered sugar, 1 tsp. vanilla, 1 tsp. lemon juice and 3/4 c. strawberry jam in a medium mixing bowl and thinning to a spreadable consistency with milk. I spread this over the cake and topped it with sliced strawberries. Or you could top the cake with whipped cream and strawberries. Now this reminds me of strawberry shortcake.
Pretty-in-Pink Strawberry Cake
Margareta Posted: 02/25/09
RachelBakes Posted: 02/23/11
I followed the recipe word for word and it came out really nice. It was moist and fluffy, but definitely not too dense. I didn't use this frosting recipe simply because I had a different idea in mind and wanted to use chocolate with the strawberry cake. Overall, I was very pleased and will be making this again.
MRPandMe Posted: 02/13/12
Delicious! This recipe is definitely a keeper and will be made again.....and again!