Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.
This turned out pretty good. Very light and buttery. Something I would make again. Thank you for the recipe.
Read More This turned out pretty good. Very light and buttery. Something I would make again. Thank you for the recipe.
Beautiful texture and flavor! I think the volume of the cake would work better in a 9" cake pan rather than an 8" pan as shown in this recipe.
I'm not a fan of super sweet, and usually cut back on the sugar in any recipe. This I've made twice, just as written and it's perfect! The first time I served, I had some freshly whipped cream to accompany but discovered I actually like it best without. The sprinkling of sugar makes a nice crispy "crust" and the inside is moist and just a bit custard- like. I use a springform pan and find it ideal. We'll make this often - thank you!
I made it Sunday night during quarentine! Wow it’s amazingly moist. I also made a mascarpone and whipping cream frosting with a dash of cherry syrup for color . Love it
Delicious! I love strawberries and cake, however, I’ve felt like strawberry shortcake is too dry. This cake turned out moist, fluffy, and delicious. The only changes I made were to use a 9 inch springform pan as some reviewers suggested, which I think was good for this amount of batter, and to take out a tablespoon of the flour and use it to coat the strawberries so they didn’t sink to the bottom. The sugar on top was genius, as it turned into a crisp crust. The only problem was that, because it cooked so long, the strawberries sort of turned into mush. Because of this, I’d consider chopping the strawberries slightly smaller, maybe quarters or eighths for larger berries. I also think this would be great with other fruits, like peaches, cherries, blueberries, etc.
The cake tastes very good. I made a change but only because I didn’t have fresh strawberries. I used strawberries I had frozen a few weeks ago. They were only half thawed when I put them in the cake. It was still good but I think fresh strawberries would have made the flavor better. I also didn’t have a round cake pan but that didn’t effect anything except the look. I will make it again with fresh strawberries and will have cool whip available when it’s ready to eat.
I made this recipe almost exactly as written, I found my batter was very dry so I added a splash of milk. This was delicious! I was craving something with real fresh strawberries and simple ingredients. This recipe delivered amazing results! I enjoyed it so much I made an account just to say so!
Awesome! I used a 6 oz strawberry yogurt and 1 TBLSP sour cream. I will be making this often :)
I made this yesterday! Yum! However I think I stirred it too much or I should have stirred in a little flour with the strawberries first as they sunk to the bottom of the cake. My fault. Anyway this cake is amazing! My family mentioned that the cake texture is so soft. Great cake with fresh strawberries! Yum!
I found this recipe perfect as is - light and moist, and not too sweet. So glad I came across this recipe. Thank you so much for a wonderful recipe.
This was a wonderful light dessert. It got rave reviews all around and I will definitely make it again. It turned out so pretty that my daughter thought I bought it at Whole Foods! I did make a couple of adjustments... I used a 9 inch springform pan. I used light sour cream. I used 1/2 tap each of vanilla and almond extracts—the almond flavor was excellent. I sprinkled turbinado cane sugar on top instead of the 1/4 cup white sugar. Also it took 60 minutes for the cake to cook, could be my oven.
