One reviewer said: "This recipe is simply divine. A cake fit for the gods". Agreed, but only if you are a sadist whose intention is to incur painful everlasting wrath from said gods.This is THE WORST cake I've ever made. Dense dense dense. No rise AT ALL. It was like eating strawberry scented PlayDoh. I suspect this is due to the lack of baking soda. I am not a professional baker but I should have trusted my gut (2.5 tsp baking powder?) and not this God forsaken recipe. I normally wouldn't leave such a review but I tried this recipe TWICE, wasting beautiful strawberries, delicious buttermilk, sugar, butter, eggs, etc.. Thank God I didn't bother with the icing until the cake was done. The first try I substituted the sugar with jaggery because it is more flavorful and contains essential minerals. I've never had an issue using jaggery in the past, but when I took the cake out of the oven I saw sorely disappointed. I assumed the cake didn't rise because of the lime used in the process of making jaggery, so I tried again with regular white sugar. SAME AWFUL CAKE. I wish I could bill the writer of this recipe for the ingredients that went to waste. Attached is a picture of the second attempt, having followed the recipe exactly with no substitutions. Both cakes went directly to the garbage bin.
I haven't tried the recipe, but in order to post these suggestions I had to assign some stars. My experience as a hobby baker tells me that when baked goods are described as bland they lack salt and vanilla extract. An eighth of a teaspoon of salt for a cake that calls for more than two cups of flour is never going to be enough--you need at least 3/4 to one teaspoon of fine table salt. Two teaspoons of vanilla extract would likely do wonders for the flavor, as well.
This cake was great!! I don't understand the negative reviews. I thought there was a bit too much icing ( I only used about 2/3 of the icing). Made it for Easter. Everyone loved it. Maybe the freshness of the berries impacts the flavour. The only issue I encountered was that I made this cake from Cooking Light Cooking Through The Seasons cook book. The nutritional analysis was incorrect. In the cook book it says that it makes 6 servings at 348 calories per serving. I cut it into 8 and thought they were huge so turned it into 16. When I looked at adjusting the calorie content for my records, something did not look right so I recalculated the whole recipe where I discovered that the calorie content was indeed listed for 16 servings not 6. (And here I thought I found a magic low cal cake.lol) I came on here to verify and found the correct analysis and the reviews. I would make this cake again. It was excellent.
I wished I had read the reviews before I made this cake, although the fact that some bakers loved it is a little confusing. I followed the directions exactly. I did increase the icing by 50%, which did help a little bit. The cake wasn't inedible, but it really was nothing special. The layers were stodgy, heavy and dense, they did not rise much in the oven at all. And despite the pureed strawberries in them, they did not have much flavor. I did not like the flavor of the icing, which surprised me. Orange juice instead of Grand Marnier might help that. The only strawberry flavor in the whole cake came from the fresh strawberries I stuck on the sides. The best that can be said for this cake is that it looks very pretty! I would not bother tweaking the recipe. Better to try a different one!
Excellent cake. Nice and showy for a summer get-together or event. Raves from everyone. I didn't have Grand Marnier,so substituted banana rum; it was delicious. To me, the amount of frosting is inadequate, so I would either make 1 1/2 times the frosting recipe, or, substitute something else in the center. I happened to have strawberry frosting leftover from another cake, so I used that for the center. I might try a filling next time. Maybe a banana filling, vanilla, or even kiwi would be good. It was warm in my kitchen, so as I was frosting it, I popped it in the freezer to firm up the frosting. This made a huge difference. Kept the cake cool till serving time. This cake was served to 10 people and I could have squeaked out 2 more servings. However, I do not see it serving 16 people and would be very disappointed if I tried and came up short or just tiny little servings. The cake is not a tall cake so the recipe could be adjusted to make a third layer and be more showy.
I normally always read reviews on recipes before I use them. However this time I was limited on certain ingredients and had to search for a recipe that I could make with what I had. I found this recipe and gave it a try. Big Mistake!!! Along with the other 1 stars I agree, this cake is terrible. Dense, bland, tasted like dough. I spit it out without even chewing. Whole cake got dumped in the trash.
To many people threw out this cake. I made the Italian Cream Cake at the Cooking Light website. I added 3/4 cup puried strawberries,2 tablespoons flour, and omitted the nuts. Came out perfect! I also added 1/2 cup puried strawberries to the frosting of the same recipe. Katerussell
this cake made me lose faith in humanity.
Great Cake! - my cake came out moist with a perfect crumb BUT I used Cake Flour in lieu of All-Purpose. I measured my strawberries at the 1 1/4 cup sliced prior to the puree and it worked out well for batter consistency (My puree was about 3/4 - 1 cup). The icing was not my favorite - I cut back on the powdered sugar by 1/2 the stated amount (using a taste test, I stopped adding sugar when I thought the flavor was excellent) and used lemon juice in lieu of the liqueur. The flavor was great and it brought out the strawberries of the cake itself, but there was not NEAR enough icing (I should say glaze) for between the layers and to cover the whole cake like in the photo. Overall, while the taste was fantastic, it didn't look appealing due to the "glaze" icing and frankly, I would be embarrassed to have taken this ugly duckling anywhere. I would make the cake again, but just use all the glaze between the layers and top the cake with a whipped icing for aesthetics. Enjoy!
Really disappointed with the cake. It was heavy like a pound cake and had a bland taste to it. Maybe adding more strawberry or strawberry gelatin to the mix would have made it taste better. The frosting was DELICIOUS (i'm going to make it my new buttercream!), but I would not make the cake part again.
I made this for my 6-year old daughter's birthday and she didn't like it. It was very dense and didn't have enough of a strawberry flavor. Wouldn't recommend.
This cake turned out amazingly for me. Probably the best cake I've made or eaten the past year. Got lots of requests to make it again. I used fresh local strawberries and I weighed my flour. The cake was fluffy and delicious. For the icing, I used orange juice and rind instead of grand marnier, and I added extra liquid to make a glaze rather than a frosting.
I thought the cake was really good. I took it to a party and it was gone so I guess other people enjoyed it too. Mine was not dense, but I guess I measured 10 ounces which is 1+1/4 cup not 2+1/4 cup like mentioned below. I live in Denver too and sometimes recipes do not come out well with the altitude, but I thought this was very good.
I was a bit nervous to make it at first because of both the strong negative and positive reviews, but despite what other people said, I gave it a shot anyway for my brother's birthday. But it turned out wonderfully, it was nice and moist, but also light and had a great strawberry flavor to it. I just made a half recipe of icing like I usually do, cutting both the butter and the sugar though. I thought the Grand Marnier added a nice twist to the icing. However, it was prevalent if you tasted the icing alone but on the cake, it was less so. I did think the icing was a bit too sweet even though I cut the sugar a lot. But the cake was amazing and I would definitely recommend it, especially to more experienced bakers (since the bad results seem to have come from perhaps faulty flour and strawberry measurements). Maybe if the recipe stated the quantity of strawberries after they were pureed, it would be easier to measure it correctly.
I read both the positive and negative reviews and decided to make this cake anyway. I weighed the flour instead of using measuring cups like many people suggested, but the cake was still incredibly dense and tasted doughy. I had found another recipe for strawberry cake and I wish I had made that one instead.
I don't understand the negative reviews, this cake is excellent. Definitely time consuming, but totally worth it.
I don't know why this isn't rated higher. I always weigh my flour, so maybe that's why mine turned out well. I made it for Father's Day, and my husband and I loved it. It tasted like fresh strawberries. I omitted the Grand Marnier in the frosting, because I don't like it, and I used more buttermilk instead, and it was awesome. I would probably use less sugar in the frosting next time. Don't be deterred by the low ratings; this cake is fabulous!
I don't understand the vast differences in the reviews here. I made this last night and it was wonderful. My only change was to make it in a 9x13" pan and bake for 33 minutes. The frosting was delicious and there was plenty of it. The strawberry flavor was strong and the cake had a pretty color. The texture was more dense like a pound cake but good and satisfying.
I made exactly as written...have done it several times and everyone always loves it. Yes it is a dense cake but super yummy. I do use about 2 cups of strawberries vs the 1.25 in the recipe.
I used cake flour, which didn't make it turn out any better. I think it's the buttermilk that I didn't like. I have another recipe for a strawberry cake that's actually very similar to this one, but it uses vegetable oil rather than buttermilk. I've made it several times and everyone seems to enjoy it. (http://adashofsass.com/2009/03/01/homemade-strawberry-cake/)
HORRIBLE!!!! DO NOT WASTE YOUR TIME MAKING THIS, IT IS DOUGHY AND FLAVORLESS, IF YOU LIKE CAKE DO YOURSELF A FAVOR GET A REALLY HOT CUP OF COFFEE DRINK IT SO YOUR MOUTH IS BURNED, THEN TRY THIS CAKE, THAT WAY YOU CAN NOT TASTE YOUR DISAPPOINTMENT...ps I like cake, just not this one
Loved this cake when I made it last year and am making it for a bridal shower this summer. I was nervous about the bad reviews, but I went for it anyway. Use really good strawberries to get a good strawberry flavor, and I would say that the flour measurements are accurate (1 cup is NOT 8oz of flour, more like 4oz).
The cake probably came out dense because 10 ounces is 1+1/4 cups, not 2+ 1/4, whoever typed it in just wrote it wrong.
I just made this last night. I was worried based on the reviews that it wouldn't turn out but I loved it. I made it with 10oz of flour (weighed not measured into cups). The only change I made was that I added about 2tbsp of homemade strawberry jam to the puree because it seemed a bit watery tasting. I made cupcakes and haven't tried it with icing yet. I baked them for about 20 minutes and they turned out perfect! They didn't rise like stated and it was dense but super yummy. It reminded me of a pudding batter.
I tried this as a nice surprise for the boyfriend. The frosting was super runny, so I stuck it in the fridge to help it harden. When it was finally time to try it, he bit into it and immediately spit it out!! The cake didn't rise properly and it was a heavy mess. He compared it to play-doh. We ended up only eating the decorative strawberries dipped in the frosting, the rest went in the trash. I won't try this one again :(
The Barbie Doll pink color was interesting. I would actually add more food coloring to go red. I made this just before dinner, along with the frosting - I have had trouble with Cream Cheese Frostings running, so I refrigerated before applying. The cake was still warm after dinner, though, so it ran anyways. This was really tasty right then, but after refrigerating it did taste like play-doh. I might try using a buttercream frosting so I don't have to refrigerate...
I made this cake for a Father's Day gathering. It looked delicious, but tasted terrible! It was heavy, wet, too dense, did not rise. The frosting was the best part. There must be something wrong with the directions. Would not make again.
This recipe was simply divine. A cake fit for the gods.
I did almost exactly like reviewer Jessica. I used half whole wheat pastry flour and half unbleached flour and actually sifted them into my scale to weigh 10 oz. I did find this cake to be rather dense but we are used to that as I mainly bake with whole grains. I also used 1-2 tsp of organic strawberry flavor concentrate from naturesflavors.com in the icing and it was the best ever! I would definitely make again for my family.
Made the cake TWICE because I thought I did something wrong, but it was terrible BOTH times. What a waste of ingredients. The cake did not rise and was very heavy. There was no strawberry flavor--really just taked like flour. Both ended up in the garbage. Please tell me there is something wrong with the recipe!
This cake went over very well at our backyard BBQ . I think that the suggestion about the flour measurement must be correct. The cake was very dense. I will try the 1 1/4 measurement and see if that works. Otherwise it was delicious!!! Have read other rewiews about no strawberry flavor and suggest that you taste the berries before using. If they are not sweet before baking then they will not have flavor after baking.....
The cake came out terrible. It was flat, didnt' cook, tasted like play-dooh, didn't rise. Something is definitely wrong with the recipe as posted. I read some of the other reviews and saw similiar comments. Will Cooking Light review and issue a revised recipe? It may have been the flour measurement. Please advise...
it was a little under cooked in the center, but otherwise it was great.
My friend made this for my birthday and we loved it! The whole office had a piece and they loved it as well. I'm suprised by some of these reviews - it had a nice flavor and was different than an average cake - which I liked!
This cake was horrible! I made this for my whole family for my sister's birthday and was extremely disappointed. The cake had absolutely NO strawberry flavor. My brother said it tasted like playdoh, my mom said it tasted like buttermilk pancakes. Not one person finished their slice. The entire cake went into the garbage. I reread the ingredients 3 times and my mom and aunt reviewed the recipe as well. There must be something wrong with the recipe. The cake deflated and was flat and extremely heavy/dense/pasty. It was about half the height the picture depicts.... which - - had it tasted even remotely decent - - wouldn't have been an issue. I would definitely advise anybody to avoid this altogether or do a trial run with some of the adjustments mentioned in these reviews.... It was so bad I ran out to buy another birthday cake for dessert!
Needs more flavor. I would add strawberry extract when made again. Also, the cake seems to sink however, as cupcakes it was ok as the frosting took up the extra space created by the sinking. I like the fact this is made with real strawberry puree! A big plus!
This cake tasted of baking powder. Maybe it needs baking soda instead? I found the density interesting. I was disappointed, but the fabulous icing covered up a lot of the problem.
We really loved this cake. Loved the fresh strawberry taste of the cake. Super moist and jam-y! Loved the cream cheese frosting also.
I actually thought this was really great. I weighed my flour since I always weigh if given the option and I did find the cake dense, but incredibly moist. Note: I ran out of all-purpose flour so did half whole wheat. Still fabulous. I thought the strawberry taste came through nicely. I fiddled with the frosting a little replacing the grand marnier with 3 Tbsp. strawberry puree which gave the frosting a pretty pink color and more strawberry flavor. I also added a little extra cream cheese.
I may be crazy, but I'm about to bake this cake and I think the flour amount is incorrect, which might be why all the reviews say it is heavy and bland. It says 10 oz. of flour, which is 1 1/4 cups, not 2 1/4 cups. I'll review after it's baked...
I made this last week and we loved it! My husband and I found it flavorful, light and fluffy. I wonder how well people measure their ingredients and use exactly what is called for. We thought it was delicious!!!
I made this for Mother's day. I made it in a 9"torte pan. I iced the middle, filled it with sliced strawberries. then placed the top layer on and finished icing and chilled. We loved it! I would make it again this way, not in 8" pans as called for.My 13yr ate seconds.I would make for company.
My 12 year old daughter made this cake for Mother's Day. The recipe was easy to follow and the results were good. It was a nice, dense cake and the presentation was beautiful. Definitely not a show-stopping cake but overall good.
This cake had a great, fresh strawberry flavor. I substituted coconut milk for the buttermilk. The cake was denser than I would have liked. The frosting was terrific - great flavor and consistency. Looking for hints to lighten up the texture.
Me and my daughters made this cake for Mother's Day!!! The cake had no taste bland, dense and tastless. Would not make it again.
Cake is definitely more dense than box mix cake. Had to be careful when handling layers. May add 1/8 tsp strawberry extract next time. This takes away the whole point of being light but for frosting try: 4 cups 10x sugar, 6oz cream cheese, 1/2 cup butter and 2 Tbsp orange juice. Gives plenty and the cake got rave reviews for Mother's Day.
I made this cake for my birthday and my boyfriend and I really liked it. I dont think it was bland at all. m;y only complaint was that the frosting wasnt thick enough. I let the cakes cool completly before frosting them and the frosting was kinda runny. and the frosting in the middle of the cakes didnt stand up to the weight of the top cake very well. but it still tasted great.
The cake batter tasted delicious but somewhere in the baking process, the strawberries lost all of their flavor. What remained was a bland dessert without any of the flavor promised by the gorgeous presentation.
I made cupcakes instead of a traditional cake. A huge hit. I also didn't have any buttermilk when I went to make this recipe so I added 1/2 cup of sour cream and a 1/2 cup of nonfat milk. I added some vanilla to bring out the flavors.
The cake did not rise at all and was extrememly dense. It had a very odd texture. There was very little flavor at all.
I made this for my son's birthday, since he loves strawberries. The cake looked very nice - but did not taste good. It was very dense and pasty - not at all what would be expected in a cake. The icing was the best part, but not enough to save the day. I actually re-read the recipe twice afteward to see if I had forgotten any ingredients - which I didn't. This will be the first time I will have to throw away leftover cake.
The cake looked great when it was done but it was very dense and pasty. I seldom throw food out but I threw this out. It was a waste of food and time.
I agree with many of the other postings. This cake looked amazing but tasted like flour. There was no strawberry flavor although the strawberries made the cake very moist. It was like something was missing from the ingredients. If I make this again, it will require some major overhaul - perhaps an extract and more strawberries.
The cake was very dense and heavy and did not rise. The strawberry flavor did not come through and was bland. I used orange extract in the frosting, which was the best part of the dessert besides the fresh strawberry garnishment.
This cake needs more strawberry flavor! I would add more strawberry puree to the batter, maybe even some strawberry extract. I would also add some strawberry puree to the frosting.
I have to disagree with the people who said this tasted like flour. I didn't think the strawberry flavor was overwhelming, but it was a good cake. I served it to 10 people and they all raved about it. It is rather dense and I topped it with sweetened whipped cream. I added 1/2 tsp strawberry extract and next time I will add a tad more. We all thought it was delicious.
I agree with the other reviewer that this recipe tasted overwhelmingly like flour. It is very pretty, and we were excited to try it but I had to throw the whole cake away-not even my kids would eat it after the first taste. When an 11 year old boy tells you something tastes like paste, that a sure sign it's not good. What a waste of money and time! I seriously think that someone made a mistake in this recipe with the ingredients. I hope that Cooking Light can print a corrected version in their June magazine.
This was an easy recipe to follow. I really think the strawberry flavor is almost non existant. the buttermilk kind of overpowered the cake. I made 24 cupcakes instead of a whole cake and garnished the tops with chopped berries. They are not sweet but the frosting makes up for that. My family did think they were pretty good. The cake also really does not rise well.
I had some strawberries to use up so I decided to try this. Everyone in my house really loved it. It is very different than any other cake I've made but very tasty. I added a touch more strawberry puree than called for but followed as written otherwise. The puree makes for a very moist cake and the frosting compliments it perfectly. The perfect spring or summer dessert.
i was really excited about making this cake but found it tastes just like flour, and only flour. i noticed it in the batter before baking it and thought i might just be crazy but same thing once it baked. couldn't even taste the strawberries in it.