Very easy to follow but disappointing. i did exactly as the recipe said and my filling ran all over the cake. It never got thick enough. Allow at least 3 days for the whole process to make the cake. The frosting looks so think in the picture but mine was nowhere near that thick. If I ever make this again which might be doubtful I will double the frosting and whip to form stiffer peaks.
Strawberries and Cream Cake
csw1997 Posted: 04/07/13
Kiwigreen4 Posted: 05/15/13
I MADE THIS CAKE FOR MOTHER"S DAY DELICIOUS !1 AND VERY PRETTY. I MADE 5 FIVE LAYERS AND USED THE STRAWBERRY GLAZE THAT YOU CAN PURCHASE IN THE STORE PACKAGED, IT WAS EASY AND TASTED GREAT ALSO THE FROSTING, I THINK YOU COULD USE COLOR TO TINT FROSTING INSTEAD OF MIXING THE GELATIN WHICH CONGEALED AND WAS HARD TO MIX THROUGH. OF COURSE IT DID TAKE TIME BUT WELL WORTH IT WILL MAKE AGAIN.
MarianneF Posted: 05/16/13
Love this cake! Definitely need to make the jam a few days ahead. I used the disposable cake pans, moved the top oven rack up a notch, and baked all 6 at the same time on convection at 325. For the frosting, be sure to let the gelatin cool but not congeal before whipping. And whip stiff enough so it will spread on cake easily. Making another one next week.
wiggieje Posted: 05/18/13
A lightweight cake that's perfect for summer. The frosting is divine! Probably not a project for first-time bakers, but so worth the trouble. I made the jam several days ahead and that worked well. A few things I found to be tricky: (1) 12-15 min wasn't enough baking time for the layers -- ~20 min was about right. (2) I didn't use all the jam for filling the layers and I'm pretty sure it would have been too "mushy" if I had. (3) The frosting is very light so cream needs to be thoroughly whipped to get it to hold together. (4) Chilling the cake after frosting helps keep it all together.
petitecherie501 Posted: 04/06/13
Oh, my! FABULOUS) Made 2 x 6" cakes (using 6 x 6" cake pans and split layers in half.) Took a bit of time though very, very easy to follow. NO ONE believed I'd made it myself! Single recipe of filling/frosting was enough to do both cakes. Def make filling first, even a few days ahead: doesn't get too thick in refrig), and my frosting would have been prettier if whipped to medium-stiff peaks. Don't overfill layers or it will ooze (I Iused extra for greek yogurt topping.) Will try with fresh raspberries, too. Perfect for a ladies' lunch or Mother's Day surprise.
Maffick Posted: 04/12/13
This cake was a huge success. I had never felt so gourmet! The jam worked out perfectly and I was able to use it throughout the week. The frosting was tricky. It wasn't a traditional frosting in that it was very light and airy. It kept running down the sides of the cake so I wish that I had whipped it to stiffer peaks, but it tasted fab-u-lous!
osequin Posted: 07/14/13
I made a few changes to this recipe. First, I halved the cake ingredients and made three layers. It is a very light cake- like angel food. I left the frosting amount as is and used it to cover and fill the cake. I bought strawberry jam and spread a thin layer on each of the cake layers. If you do this be careful to not overdo it with the jam because it is very sweet! But overall a great summer cake!