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.
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. Read More
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. Read More
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 Read More
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. Read More
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! Read More
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! Read More
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. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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.
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 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!
