Comments on: Homemade Strawberry Cake

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 13 Sep 2024 12:07:29 +0000

In reply to Hannah. Hi Hannah, We’re happy to help troubleshoot. Are your baking powder and baking soda fresh? We find they start to lose their freshness after 3 months, even if the expiration date is later. Be sure to spoon and level (or use a food scale) to measure your flour, so that there isn’t too much in the batter. Being very careful not to over mix will help with the denseness as well. These posts on how to prevent dry and dense cakes and 10 cake baking tips may be helpful resources as well. Hope this helps for your next batch!

By: Hannah

Hannah — Fri, 13 Sep 2024 08:29:16 +0000

Thanks for this recipe. Am making a cake for a friend’s birthday so I did a trial. The flavour was great, everyone liked it, but it was a dense and ever so slightly gummy, what might I have done wrong and how could I avoid it? Thanks so much

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 12 Sep 2024 18:48:39 +0000

In reply to Penny. Hi Penny, we're so glad you enjoyed the cake! See recipe notes for cupcake instructions.

By: Penny

Penny — Thu, 12 Sep 2024 18:41:31 +0000

I baked this as a second dessert for a birthday party. She turned 30. Where did the time go now? I am preparing for a baby shower and I wanted to make this same recipe in cupcakes. I know you have other cupcake recipes, but this was so good with the puréed strawberries. I would just like to repeat and reserve Will they turn out as good ? Are there any quirks I should know? Thanks for all the great recipes. Roll Tide !!

By: Filiz Yar

Filiz Yar — Tue, 10 Sep 2024 08:16:49 +0000

I had great hopes when I made this cake last night but I got very disappointed. This cake is extremely sweet. It is not a big cake but there is more than 700gr sugar in it! It is insane! All 4 of us felt sick after eating a small slice. I think chefs should take great care in not giving people recipes with too much sugar in. This amount of sugar is not good for anyone. I also thought the freeze dried strawberries suited the frosting very well and gave a nice strawberry taste to the cake and the sponge could have been plain, it wasn’t the best tasting sponge.

By: Emma Peterson

Emma Peterson — Mon, 09 Sep 2024 22:15:45 +0000

It was so fun and easy to make. Very versatile and flexible recipe. I subbed out the eggs and dairy for vegan alternatives and it turned out just fine (aquafaba, almond milk, and non dairy unsweetened yogurt). I did get lazy and subbed out the frosting for store bought frosting. I also got bored while reducing the sauce and I put the extra between the cake layers. Despite my lack of following the recipe it was an amazing blueprint and guide

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 09 Sep 2024 17:23:38 +0000

In reply to Cara. Hi Cara, you can reduce down the entire amount to the 1/2 cup needed for the cake. Enjoy!

By: Cara

Cara — Mon, 09 Sep 2024 17:14:23 +0000

This cake was so delicious and I’m planning to make it again! I pureed the 454g of strawberries but it comes out to about 2 cups of liquid. Should I only reduced a little over a cup of the puree or should I reduce the entire amount until it is approximately 1/2 cup?
Thanks!