How Much Strawberry Extract Do I Put In A Cake
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10/19/2006
I think I know why anybody complained about density. The measurements for the flour are for sifted flour not the corporeality to be sifted. Sift the block flour and then measure the amount to be put into the cake. The batter seems to be runny, but bakes upwardly fluffy
02/02/2013
A niggling sweet for me, only Hubs loved it. Pretty pink, lots of strawberry flavour. I creamed the butter, carbohydrate and gelatin well, as directed, adding the eggs one at a time and beating well later each addition. I added the flour in thirds with the milk AND the strawberry puree, get-go and catastrophe with the flour. This differed from the instruction to add together the puree at the stop. To requite the cake a picayune extra elevator I used a full tablespoon of baking powder. Also, salt makes flavour come up alive, so I added a teaspoon. The batter was so light, fluffy and voluminous I felt better using three pans rather than two and I'one thousand glad I did. I filled the block with my ain strawberry buttercream: 2 c. powdered sugar, 1/2 c. butter, approximately 2 T. of sweetened strawberry puree and a dribble of strawberry extract. It was awesome adept and complemented the cake perfectly. I frosted the cake with "Sturdy Whipped Cream Frosting," besides from this site, which Hubs and I both hold was a major thwarting and, in our opinion, ruined what otherwise would take been a perfect cake. The strawberry buttercream I made for the filling would accept been perfect to frost the cake also and in hindsight I wish I would have washed that. This cake is fluffy, moist and flavorful - pretty besides! If I have any criticism at all, it would be that using the gelatin kind of turned me off. I would much rather find a truthful "Strawberry Cake from SCRATCH" that didn't use it.
09/fifteen/2007
I wanted to make a cake from scratch for my married woman'south birthday when I came across this recipe. After reading all of the reviews I carefully measured the flour after sifting and I beat the egg-whites separately. I used slightly less flour and butter hoping to make the block fluffier. It nevertheless ended upward being a fairly dense cake (only still delicious). I made the strawberry puree from scratch just using strawberries and sugar. For the frosting I used a bootleg whip cream with more strawberry puree. I used 3x 9" pans for a triple layer cake. In between the layers I placed thinly sliced strawberries on acme of a thin layer of icing. I covered those with splashes of the strawberry puree then added more frosting. To meridian it off I soaked halved strawberries in more puree and placed them on top. The just reason I don't give it five stars is considering it didn't come out as fluffy equally I would take liked. Still I'one thousand not much of a baker so information technology'due south just as probable my fault every bit it is the recipe. Just my wife loved it and then I'm in her good graces until next year!
02/22/2009
I was very pleasantly suprised with this cake. At that place was and so many reviewers claiming that the cake was too dense. I call back that the trouble maybe that they used 2 pans instead of 3. I went with my instinct and used three 9 inch cake pans and did everything else the same and my cake came out wonderful, very light and fluffy. I used the remaining strawberry puree, mixed it with some extra chopped strawberries, sprinkled it with sugar and a lilliputian cornstarch. After mixing it and letting it sit down, I poured it between the layers and frosted the pinnacle and sides with my buttercream frosting. Delish, to say the least!! The block itself was defenitely better than any boxed version, a keeper!!
05/xix/2008
I am so glad I read the reviews-this turned out great with some tweaking! Here'due south what I did different from the original: * sifted cake flour, and then measured out * separated yolk/white and trounce whites to soft peaks, then folded in at the terminate * reduced sugar to 1 3/4 c.(will try ane.five c. next fourth dimension) * baked in three, ix in. pans * frosting=2 store bought vanillas and 1/3 c. puree (plus a little carmine food colour) Cake was dense, moist and groovy! I liberally coated/greased/floured the pans, put wax paper on bottom, also. I really desire to try this with raspberries as a local baker that is now out of business concern had the best raspberry cake and frosting. This turned out swell! Thanks!
05/09/2003
I made this cake today and took it to work. What an Awesome block! I had some strawberries that I had to use up and am I ever glad I checked here first! I did make it in a 13x9 inch pan instead of the double layer. Broiled information technology for 45 minutes (glass). Then made a "fluff" topping made of 1/ii cool whip and one/2 foam cheese. I whipped these together till smooth and and so stirred in about a cup of finely chopped strawberries. Did I ever get the rave reviews. Each person actually took a easy and then spooned the "fluff" over that. Thanks for a great recipe!!!
12/02/2010
For those of you who complained about the cake existence too dense, effort cut back on your flour. A standard block recipe normally calls for nigh 2 one/4 cups of flour, not the amount listed. That amount would piece of work well if your 9" pans were at least 2" deep, and most standard ones that we have in our kitchens are non. Also, decrease sugar downwardly to 1 cup. The gelatin is going to add together a LOT of sweet...I plant this out the difficult fashion making this recipe with a boxed cake mix. It was way too sugariness for me, simply everyone else loved it. I also cutting back to only 3 eggs and took everyone's suggestion and whipped the eggs whites, folding them in at the finish. Too I only used i/2 cup of butter but likewise added 1/two loving cup of oil. I kept the milk the same and actually blended the strawberries, milk, and oil all together to brand a puree, almost shake-like in texture and added it to the creamed sugar, butter, and eggs. And then I mixed in the flour only for a minute and connected to stir by hand, and then as not to over-beat the concoction. My cake came out perfectly, very moist (a petty delicate, just the boxed version did, too), and just the right amount of sweet. My cake is going to get lots of whipped cream and a white-chocolate custard filling between the layers. :-) --Yous can make your own cake flour by taking out two Tbsp. of flour from each cup and adding two Tbsp. of cornstarch dorsum in. Sift 4-5 times, And then scoop out the amount you need.--
08/13/2006
Made it for my girl'south political party and had a ii, 3 and 4 year sometime who ate ALL the cake and icing (instead of just the icing) and asked for seconds. Information technology was moist and yummy. I beat out the egg whites separately and added them last and used parchment paper on the lesser of the pans. Very sweetness and tasty. Used Cream cheese icing recipe from the allrecipes.com'due south "walnut rasberry torte" which uses sweetened foam cheese and unsweetened whipped cream to brand the icing. Not as well sugariness and perfect for the sweet strawberry block.
01/24/2011
This cake turned out absolutely delicious but the reason I am giving information technology 3 stars is because it can be a bit tricky to make. Definitely follow the recipe exactly, otherwise it can turn out a bit dense. I make mine in a 9x13 block pan. For a yummy light frosting, I blended together 8 oz of cream cheese, with a container of absurd whip and one tsp of vanilla.
06/xi/2003
I would give this recipe 5 stars for taste, but it came out and then soft that the whole thing fell autonomously. I followed the directions exactly and it still came out then moist that it fell apart. My family merely picked it apart though and anybody loved the taste!
xi/30/2007
I've fabricated this cake nigh 5 times & everybody loves it. I always apply fresh strawberries & I wondered why 2 T of vanilla; was it supposed to be 2 t? It ever rised really nice, just the final ii times the cake vicious to nigh one-half the size. I don't know what I did, but I sure would like to right that. Cheers, Doudell
12/thirteen/2010
This is a good recipe. I did use the suggestions made by Trish... cutting the saccharide back to ane cup, cutting the eggs to 3, and cutting the flour to 2 1/4 cups. I also separated the eggs, and whipped to stiff peaks, and then folded into the batter to finish it. I made cupcakes so that my client could sample the cake before I make her birthday cake in January. One of the things I may do to tweak the recipe farther is to add some freshly grated lemon zest to the recipe, and possibly a lemon simple syrup used once the cake layers are baked. Strawberries and lemon become so well together, and the lemon only enhances the strawberry season. I'll let y'all know how it turns out.
02/02/2011
Making the block exactly as it stated, I would give it iv stars, just later some modifications, information technology was a perfect v for my sense of taste! I e'er make the cake with the original recipe, then modify based on my own outcome and others reviews. My modifications were: reduce sugar to 1&3/4 c.; reduce the gelatin to 2oz.; fluff the cake flour with a fork b/f measuring - I do a lot of blistering and I'm besides pressed for fourth dimension to sift (or too lazy ;), increment the baking powder to 1 Tbs, add 1/2 tsp salt, reduce vanilla to 2 tsp; defrost strawberries and strain befor pureeing. Do take the time to make sure your ingredients are room tempature and scrape down your basin
08/07/2011
I found this cake delicious. I bake a LOT of cakes and i followed the recipe exactly. It follows the script of a bones scratch recips. One thing you MUST do is cream your butter and sugar well. At least 2 minutes to beat air into the batter. This is essential for not having a heavy block. I used fresh strawberries, put a petty sugar on them and let then juice upwards over night. I did not get the the weird artificial gustation others were talking about with the jello. I asked everybody that tasted it it they could taste a jello taste. I did add together a niggling carmine nutrient coloring simply simply enought to brighten not really color. All and all the block was flavorful, very light and i that I will exist making again.
01/11/2011
I reeeeeeally wanted to beloved this cake but I couldn't. The cake was so fracken moist which was terrific only the addition of the flavored gelatin--left that 'Jello-yee', factory, candy, 'distinctive Jello-yee' chemic gustatory modality. Whyyyyyy??? Oh whyyyyy? Such a pretty color though and like I said--very, very soft and moist. I am going to endeavor information technology again (followed recipe exact first fourth dimension) WITHOUT the gelatin. Run across how that works. That flavored gelatin...just ruins it. At to the lowest degree for my taste.
04/22/2010
Reading all the reviews anybody is complaining about density. Someone queried "could it be the gelatin?" Absolutely. The gelatin does add weight to the layers. Think near the "Jello Cakes" you have made, fifty-fifty though that jello is wet, recollect about that density. The liquids in the recipe add that density to the jello fifty-fifty though it is added to the remaining ingredients. Exist certain to utilize sifted Cake flour, you may even want to exercise a double sift. Don't rush and recall just considering yous haven't any block flour that y'all can still get past and have this cake come up out fluffy every bit a deject. I would also follow others' idea of separating the eggs and whipping the whites into a "meringue" and carefully folding information technology in the the other ingredients past manus and filling the pans immediately. One other thing, delight, please exercise yourselves a favor, whatsoever you chose to frost this block with, please brand information technology from scratch too. Your family and guests volition praise your efforts believe me! Happy baking.
05/13/2009
Wonderful cake! I made three layers (+ two minor cupcakes on the side) from this recipe. I made a couple of changes based on others' reviews: ane) used only ane.five cups saccharide 2) beat out egg yolks into batter; whipped egg whites to stiff peaks then folded them into the batter. I topped the layers with actress puree and whipped cream cream cheese (from this site - one recipe was big enough to frost between layers, over the cake, and on top of the two cupcakes). Yum! The cake is soft and moist. Information technology's important that Cake flour (not all purpose flour) exist used and that the flour is sifted BEFORE measuring. I highly recommend this recipe and will exist making this cake again next week for a birthday. Update: Fabricated this for the birthday. I used silicone pans (no greasing) and fabricated 2 layers instead of 3. I prefer the larger layers and the block was a huge hit. Served it with strawberry puree on the side. Ran out of block in 5 minutes and had to turn people away!
07/04/2011
Ok, I read many of the reviews earlier picking this recipe and after reading so many at all ends of the spectrum I felt challenged to try information technology. I did non add the jello as I didn't want anything artificial in a made from scratch cake. I did add the egg whites at the very end but did not experience confident about how they didn't seem to get fully icorporated into the batter no matter how much I mixed it. I broiled it for 45 minutes at 350. I took it out of the oven and it seemed to exist washed. I cooled information technology and made the whipped cream cream cheese frosting plant on this site. I decorated the top with strawberry'south and blueberries in a flag pattern since I was taking information technology to a 4th of July party. Unfortunately I didn't cut into this cake before going to the party. I was and so embarrased when I my married man brought me the first piece at the party and ane wait at it told me that something had gone terribly horribly wrong!! The whole thing was like one big solid lump of glue. It looked an offish pink color and was just a gelled mass of gunk!! I was so dissappointed and mad!! The frosting however was fabulous and tasted and so yummy. I would never endeavor this recipe again. I had put it into a 9X13 pan and I wonder if it was just likewise much batter for the pan simply it also didn't rise despite me sending my husband to the store to buy me fresh baking pulverisation. I don't know what went incorrect merely it was horrible. Has anyone else experienced this kind of effect?????
06/04/2009
Superb! I've made this cake twice over the last few days; in one case in 2 9" rounds, and then a 9x13 (baked for forty min). It turned out wonderfully both times. The texture is very nice, not too dense. I followed some reviewers suggestions; separated eggs and whipped whites to stiff peaks (folded in at cease), used buttermilk instead of milk, used 1/two of the jello mix, cut carbohydrate down to ane ane/two cups, and used a reduced-calorie strawberry jam instead of the strawberry puree. Slathered with a cream cheese frosting...awesome! This one'southward going to live in my recipe box. :)
04/xxx/2010
I used this recipe to make cupcakes today, they are perfect! I accidentaly added a little too much strawberry puree and was worried simply then I read the reviews and everyone was talking about them being too dense...I gauge my error was a good one because they turned out soft and fluffy with plenty of yummy strawberry flavor. I love this recipe! Just add about ane/iv loving cup extra strawberry and it's perfect. :D (Oh, and p.southward. if your making cupcakes broil them for 20 minutes.)
eleven/xiv/2007
What a succulent cake. Hubby can't get plenty of it. I didn't have whatever problems at all with the cake other than having to broil it for quite a scrap longer than what the recipe said. Just kept a watchful eye on it. Added 1 tsp of table salt to the dry ingredients to "burnish" the flavors of the cake. I used 2 - nine" rounds and trimmed the excess. A moist, not too dense cake with a delicate nibble. Like I said, delicious. The strawberry flavor comes through very nicely. I paired it with White Block Frosting I from this site and the flavors went well together. I use my 6qt stand mixer to brand all my cakes and I call back that this helps by creaming the butter, carbohydrate, gelatin mixture improve so that the cake comes out right. Using a hand-mixer or trying to vanquish it by mitt may non take your cake come up out correctly with this particular recipe. But that is my lowly opinion. Also, like other reviewers have stated - sift then mensurate. This makes all the difference! A keeper recipe for certain. Wait frontward to using it again in the time to come.
xi/08/2006
I FOLLOWED THE DIRECTIONS STEP BY Footstep AND THE Cake CAME OUT HORRIBLE It DIDN'T TASTE Like Whatsoever KIND OF Block It WAS A RUBBERY Glutinous CAKE NO One LIKED It AT ALL!!!! THIS IS Ane THE WORST CAKE RECIPE'S I'VE EVER USED AND I OF THE WORST TASTING CAKES I'VE EVER EATEN MY FAMILY DIDN'T LIKE It AT AAL NOT EVEN A LITTLE Chip It'S A WASTE OF TIME AND Coin Afterwards THE CAKE WAS COOLED DOWN AND EVERY ONE GOT A TASTE OF It It WENT STRAIGHT TO THE GARBAGE!!!!!
x/01/2011
This recipe is wonderful, everyone has raved nigh it! It has go my go to strawberry cake. But it is very important to note that this recipe makes 3 eight-inch cakes. If you try to put it in ii pans, even if they are 9-inch pans, there is not an adequate ratio between batter and room for the cake to ascent, which is why some of you are not please with the density of the cake.
05/01/2011
This is an fantabulous strawberry cake! After carefully reading reviews, I made the following changes: (1) sift the block flour before y'all measure it! to do this, put a measuring cup in a bowl, sift the block flower over the measuring loving cup - when you get an overflow of sifted flour, have a knife and run it over the cup to be even (exercise not pack information technology!) (ii) I used fresh strawberries for the strawberry puree. to practice this, I used about 6 big strawberries, put information technology in the food processor with near 1.5 tsps of saccharide and composite it upward. Was tasty! (3) As per other reviews, separate the egg whites from the egg yolks. I wisked them for a few mins and mixed them just until incorporated at the very end. -- I also used a cream cheese / buttercream icing, and information technology was so succulent! The cake was fluffy, definitely strawberry and oh-then-yummy!
05/28/2013
I'thousand giving this recipe iv stars because it does require some adjustments. However, with the adjustments, this recipe produces an amazing, moist, fluffy, and delicious strawberry cake! 1 - Measure the flour AFTER sifting information technology! It makes a huge difference! Hither's what I did: I measured out ii & three/iv cups of cake flour & sifted it twice. I then measured ii & three/4 cups of the sifted flour to add together to the actual cake. If yous're really against sifting, lower the flour corporeality to two & i/four cup. 2 - Make the puree from fresh strawberries & a pinch of sugar. It's a must! 3 - Separate egg yolks & whites. Add together the yolks into the batter when information technology tells you to "add the eggs." Beat the whites in a clean bowl until they form potent peaks. Fold this into the batter just before pouring it into pans. 4 - Use salted butter OR add together a pinch of common salt to the batter if you are using unsalted butter five - Simply a note: Make SURE that you flour your pans equally the recipe tells you to! This helps the cake to "climb" (rise). I frosted this cake w/ chocolate buttercream per my brother's request. It was amazing! :)
07/x/2011
strawberry flavored jello doesn't audio like from scratch to me and only using a 1/2 loving cup of strawberries? I have 1/2 a Flat to utilize upwardly.
06/21/2011
I was agape to brand this cake because of the inconsistencies in the reviews. In fact, I was gear up on using a recipe that called for a box cake, simply I somehow forgot to get the box cake while grocery shopping. I'm glad I did. The cake came out moist, fluffy, not virtually every bit dense as reviews suggested. I did take suggestions of seperating the eggs and whipping and folding the whites in at the very end. I made my puree from 6 big chopped fresh strawberries and a tablespoon of saccharide. I as well added an extra 1/two teaspoon of blistering powder to the flour before sifting. I sifted then measured the flour. I was conscientious not to over-mix. I was paranoid about it deflating and so I think I left it in a picayune longer than necessary. I used 3 9' round cake pans and only greased them with Crisco and floured them similar I do all my layer cakes. They came out perfectly. I frosted the cake with a cream cheese frosting recipe from this site, except I subbed strawberry foam cheese for the original and added more powdered sugar. Everyone loved information technology! I gave the recipe 4 stars instead of 5 because of all the alterations I fabricated to the original recipe.
xi/20/2011
Afterwards reading many of the reviews, I took the advice plus used an old trick: permit your eggs sit to reach room temperature, and so separate and whip the whites until they are frothy earlier adding....this willl fluff up your concoction simply I wonder, those who thought information technology was also dense or did non ascent much, are you using block flour or substituting all purpose??
06/24/2011
If you lot desire the block to be less dense the only thing y'all take to do is add together a one-half cup butter instead of 1 cup. Simple. I didn't utilise the gelatin as I don't eat information technology and I didn't meet the bespeak really unless you desire more color and maybe a stronger flavor, but the stronger season would be bogus in my eyes and I didn't want that in a homemade cake. I but used more of the strawberry puree and information technology gave enough of a flavor so if I wanted to brand a strawberry frosting it wouldn't be over powering; I didn't this fourth dimension, but I will the adjacent time I make it.
06/06/2009
I cannot believe how disappointing this was. I just re-read the ingredients to make sure that I had not gotten them wrong. While the cake looked lovely, and the consistency was really very moist and relatively calorie-free, the taste was not expert! The cake smelled and tasted similar overly sugared kids cereal...like the milk that is left in the bowl after you're done eating Trix. Perhaps if yous cut the sugar in half, and only used a tablespoon of the gelatin for colour it would come out better, but equally it stands, it was inedible.
07/30/2011
First things beginning: this recipe is a pain in the butt to brand. Withal, in the end, in did turn out a delicious cake. I followed the recipe, Just: I sifted the cake flour Before measuring the amount required (per some reviews). I tried to dissever the eggs and beat the white separately (once more, per some reviews), but that didn't become and then well. So, instead I just shell the eggs (whites and yolks together) until a bit frothy, and so added them flake by bit to the batter. After calculation the eggs, I turned off the mitt mixer and stirred in remaining ingredients by hand. I made a iii-layer cake. I frosted with cream cheese frosting. Note: when I first tasted the cake after baking, the texture was a bit grainy--like the gelatin hadn't mixed in well enough. Nevertheless, after refrigerating overnight (because of the cream cheese frosting), the cake texture was PERFECT. Overall, the block is moist, non also dense (despite some reader reviews), flavorful, and FUN because of the color. If yous have enough time to devote to taking your time while making the block, go for it. Y'all won't be disappointed.
06/xiii/2012
I'm always in search of adept recipes and I must say that this recipe is a very skilful ane. I fabricated merely a few additions to the cake, in addition to the fact that I fabricated my own cake flour, I added 1 tsp. strawberry extract along with the vanilla and just partially pureed the strawberries leaving some larger pieces. Also I added 1 - 8 oz. container of strawberry yogurt to the batter. I fabricated cupcakes with my homemade, strawberry buttercream icing, and I received so many compliments on this block!! It was moist, full of strawberry flavor and I volition definitely be making information technology again.
02/xix/2011
The strawberry gelatin gives this block an artifical taste. I could have gotten the same from a cake mix without all the extra effort.
03/xvi/2011
I am deplorable to say that this was aweful. I made it in two circular cake pans and was pretty mad. The geletan flavor was very ascendant and the entire cake had a griney taste. I'm even so looking for a good strawberry cake; i suggest you lot do the same.
10/05/2014
I used .30 oz of jello and that was sweet enough. I took the communication of reviewer naples34102 and added 1T baking powder and 1t salt besides as her filling recipe for the cake- that tasted astonishing. I sifted the flour before measuring and as well used three 9" pans, like a lot of users did- I 100% hold, the cake came out more fluffy and afterwards information technology was iced, the cake was large and beautiful. Instead of frozen strawberries, I used fresh strawberries and put them into a pan with a cup of saccharide and a splash of vanilla extract over low heat for a little over an hr for a delicious "puree". Don't put the strawberries information technology a blender to puree after yous are done cooking it, your mixer volition accept care of it. It was for my mom's altogether and my whole family admittedly loved it and said it tasted similar a baker block.
09/28/2007
I did not like this block. I followed all the directions to the T and information technology just didn't plow out right. I would not recommend this cake.
05/09/2003
ane of the all-time Strawberry cakes I accept tried.
08/08/2011
This was the recipe I used for my Offset homemade strawberry cake. I a few reviews before I made information technology but I just went with what the recipe said. (and like said many times earlier, sift and then measure out your flour, you really accept to pay attention to discussion placement in cases like that.) I didn't divide the eggs whites from the yolks and the cake came out fine. The but affair I did differently is use fresh strawberries with a little sugar as appose to frozen strawberries. The cake tastes great, I would highly recommend it to anyone looking for a skillful strawberry block recipe.
05/01/2008
I made this cake for my daughter's 25th birthday. Not simply did anybody say "This block is really adept", but second and third helpings were sliced! This cake is unique, delectable, and pretty. I frosted it with Whipped Cream Cream Cheese Frosting, establish on this site. I folded the remaining strawberry purée into approzimately i cup of the frosting, and used that every bit filling betwixt the cake layers. Aftr reading many of the reviews for the cake, I compiled communication and prepared it with these revisions: 1. make 3 layers, and line pan bottoms with parchment paper; 2. use unsalted butter & add 1/viii teaspoon salt to batter; iii. separate eggs, and beat egg whites until potent peaks grade--fold in as last batter ingredient; four. measure cake flour after sifting; 5. use 2 teaspoons vanilla. The layers did not rise much, and the cake was of a more than dense nature...but it was and so moist and tender and tasty!
04/08/2012
This recipe is definitely a keeper. A couple things though: without icing, this cake is already pretty sweet, many seem to agree (I'll reduce carbohydrate next time, not sure how much). I likewise added 1/iv tsp salt to add together complexity. Made certain everything was room temperature. My cake did not fall in the center. Brand sure the sugar and butter are creamed well! Lastly, Whole Foods sells a strawberry gelatin that has no artificial colors or preservatives, so your entire cake can exist natural.
04/07/2012
Looks beautiful. Followed given suggestions for sifting flour, separating eggs and made a buttercream frosting with strawberry puree. Delish!
02/18/2004
This is a corking cake. Again, I fabricated some changes and it tasted even amend. I used i tsp of vanilla and 1 tsp of almond flavorings added to the puree. I used unbleached flour and cutting it to two 1/2 cups. Information technology made the cake lighter. The crust on this cake is unbelieveable. Used almond flavoring for the icing. Endeavour it you'll like it.
02/01/2012
This is delicious. Particularly frosted with a home fabricated strawberry buttercream:) Merely threw butter, strawberries and powdered sugar together (oh yeah, and a bit of strawberry preserves). This cake actually tasted all-time chilled for some reason. I do think the frosting is a large part of what made this so amazing though, and then this rating is based on the combined terminate product.
01/29/2012
Love this cake and the wonderful strawberry flavor it brings. I followed the recipe, but baked mine in a 9X13 pan instead of 2 layers. I too used AP flour and adapted the measurements instead of using cake flour. This cake was moist and succulent. I made a strawberry cream cheese frosting that was just perfect for this cake. Will definitely be making this one again!
05/02/2011
Made this cake for my husband's birthday. The cake tasted wonderful, but it didn't ascension equally I thought it should've. In reading the reviews(which I should've done outset), peradventure chirapsia the egg whites seperately would've been key. I topped cake with icing made of cream cheese, coolwhip, powdered sugar, vanilla & left over strawberry puree. Garnished with chocolate covered strawberries. Block was good enough to give another shot. Thank you for sharing!
05/30/2007
I tried to discover a scratch recipe and finally establish this ane. The density of the cake was and then heavy and non low-cal at all. I did shell the egg white separately and measured the flour after sifting but it was still to "heavy" tasting and not light and fluffy at all. I volition not use it again. I remember the recipe needs correcting on some of the measurements. I was very disappointed. I knew everyone else was besides since I ended up with over i/2 of the cake to bring back home. That's never happened to me before!
12/12/2011
Awesome!!! I go asked to make this cake all the time by family and friends. It is very moist and flavorful, a big hit everywhere I have taken it. I recommend using FRESH strawberries, nail them with a little Regal carbohydrate instead of the frozen it calls for. (BIG Deviation IN TASTE) I do recommend using cream cheese icing II by Janni and refrigerate it until your ready to serve. I hope you honey it every bit mush as my family and friends do!
08/15/2014
Just made this cake and it came out awesome. I was somewhat hesitant near using the jello mix fearing information technology would give the cake an artificial gustatory modality simply to my surprise the concoction tasted corking and had a cute pink colour. I have important suggestions for preparing this cake. For a less dumbo and more airy light texture, y'all must sift the flour first (I used all purpose) and so measure the 2 2/3 cups. Most importantly, you must cream the butter and sugar for at to the lowest degree 5 minutes, longer is amend this enables more air bubbling to class aiding in a much more low-cal block. Good luck and enjoy! Thanks for the person who submitted this recipe...love it!
07/30/2011
Absolutely don't see the fetish. This was my showtime try at a strawberry cake and I did not care for it...couldn't even imagine how to make it amend. So I decided to make a cake using a regular recipe and adding pureed strawberries (definitely folded the beaten egg whites)...and that second endeavour was crawly!!!
08/nineteen/2010
I would give a 4 and 1/ii the cake is heavy verses light anf fluffy, very yummy though
09/09/2008
LOVED this recipe! I made a castle block for my daughters tertiary altogether and she wanted a strawberry cake. I didn't desire to use a box mix and didn't know a recipe for strawberry block. This worked great for the stacked construction of the cake (held up very well) and was moist and everyone loved the flavor! Will utilise again, thanks!
04/06/2013
I fabricated this cake for our Easter dinner. It turned out terrific. I made the batter exactly as the recipe directs. It looked like a lot of batter for 2 cake pans, so I put it in three pans, and fabricated a tall, beautiful 3-layer block. I did my own take on frosting, making a petty more than I normally would to accommodate the three layers. I used one 1/two sticks butter, 1 package of cream cheese, enough sweetened strawberry puree to give it a pretty pink color and slight strawberry season, and enough powdered carbohydrate to give a stiff frosting (probably five-6 cups). The cake is bright pink, and the calorie-free pink frosting is perfect for it. My 86-year old mom wanted a strawberry cake for Easter, and most of them start with white or "strawberry" block mix, and I try to avert that for special occasions. So this recipe was a blessing. I similar to cook naturally, and wish there was some way to avoid the artificially flavored Jello, but I guess yous can't get the intense strawberry flavor without that. Everyone loved the cake. FYI - use cake flour as directed. I fabricated this cake once before (years ago) with all purpose flour and information technology was too dense. Besides, to first, sift the block flour in a big basin. Then advisedly spoon it in measuring cups to measure 2 3/iv cups. If yous mensurate ii 3/4 cups out of the bag, then follow these sifting/measuring directions, you volition find that you originally had a lot more than two three/4 cups flour. Once again, if yous don't do it right, the cake will be also dense.
07/12/2011
I was actually hopeful of this recipe. I read all reviews and decided to brand this cake without any changes. I was looking for a good tasting strawberry cake for cupcakes that a client wanted. I tested information technology on my family first and glad that I did. It was nada that I expected. It smelled wonderful in the oven and even began to rise nicely then it just went flat. After they cooled I tasted them and it was very rubbery and false tasting. I am HOPING that I can plough them into cakepops :(
02/03/2011
I have been searching for a srwaberry cake recipe for a long time, so when i finally found this (with its loftier rating and numerous reviews) I just had to try it out. So I followed the instructions step by stride, read the reviews and modified some things. I was and then excited that this we be a very good cake. But i was actually dissapointed when I cut into the cake and it was then soft that it basically fell autonomously! I accept decided this is because i put too footling flour in it. I also tasted the cake and it was a little besides sweet for my sense of taste. I am very health concious and Im used to healthy food, so maybe it was but me, simply this block was Way too sweetness.
12/18/2010
I made the cake exactly every bit written. It savage. I was going to employ this for my son-in-laws birthday tomorrow but I volition have to trash it. I consider myself an excellent baker so I know it is not anything I did wrong. I believe there is too much liquid, and way too much saccharide. The milk and pureed strawberries makes cake very mucilaginous. The saccharide and jello is just too much sugar. I should have realized this and made adjustments. I was going by all the rave reviews. Live and learn.
06/27/2011
Tasted more than artificial than the boxed stuff
07/22/2011
I wish I could give it 10 stars! THIS WAS AMAZING. It was incredibly moist! It has a nice color. I froze it as before long as it cooled; thawed it the adjacent day and frosted it semi frozen. It presented well; it didn't crumble apart as I tried to frost it and my co-workers complimented me over and over! Definitely a 'keeper'!
05/02/2010
Fantastic made-from-scratch strawberry cake! I made cupcakes, but had some leftover batter, so I made a pocket-sized cake. Sounds weird but my cake was dense, while my cupcakes were light and fluffy. Both were delish, though! I as well sifted the flour and then measured again (you'd be surprised at the deviation!) and whipped my egg whites and folded them in at the terminate. I used fresh strawberries and think information technology made all the divergence in the world with the flavoring. This is a keeper! Thanks for sharing. :)
05/13/2007
This cake turned out very banal, besides moist and did not taste very strawber-ry.
07/03/2011
I made it in a 13x9 pan and made a cool whip icing. It tasted simply like strawberry shortcake. The block had a different texture but information technology was good!
06/28/2010
It may just exist my baking skills, just I fabricated this cake for my cousin's altogether. The cake was thick and had no flavor. I was very dissapointed.
07/31/2008
YUM YUM. The block is a heavy cake only came out great and tasted adept. I did cutting back the sugar and whipped the egg whites. I have added this recipe as a faqvorite of ours. Thank you
01/26/2011
Excellent recipe! Made it for my daughters altogether party. Offered information technology with frosting and and so without and information technology was a hit both ways!
07/ten/2010
I absolutely Beloved this cake. I did tweak it however and added i TBSP oil (for moistness). I besides tried information technology with raspberry jello and raspberries, and I ALWAYS use fresh fruit. It was FANTASTIC!!!!!
03/23/2008
Awesome!!! I tried this recipe for the 1st time and it came out perfect. I read the other reviews and used some of the recommendations. I used the whipped egg whites (no yokes). Sifted flour earlier measuring. spread some of the strawberry puree along westward/cream cheese frosting between the layers. Pinch of salt to the flour & baking powder mix. It was very very moist. More moist than dumbo. 100% improve than a box cake. The only small problem is that I had a slight indention in the center of the cakes. I don't know why, because the cake was done. If anyone tin requite me advice on how to fix this I will capeesh information technology. This block is worth baking. simply delicious!!!!
05/11/2003
I found this cake to be fairly mediocre in presentation and taste. Rather than frosting it, I sliced fresh strawberries over it and served with whipped cream equally you would a shortcake. The odd pink color was camouflaged in a cloud of whipped cream and berries. The flavour was actually enhanced past serving it this way. Thanks.
02/09/2011
I cut the carbohydrate down and increased the strawberries just it was still mode also sugariness and artificial tasting. I wanted to like it because it was beautifully colored and smelled good and the crumbs were proficient. But normal bites were overpoweringly artificial sugary fake not strawberry.
09/22/2007
I made this cake for a birthday party. I would not recommend using it if you plan on decorating. It is a super moist block and is hard to go out of the pan. Definitely line your pans with wax newspaper. The concoction seemed as well runny and was breaking. I think more dry ingredients are needed. I was always taught that a adept cake recipe has an equal amount of wet and dry ingredients. Also add together a pinch of salt, the recipe does not include information technology, and the first batch I made tasted flat.
12/06/2009
So Yummy! Not sure why people found this cake to exist a piffling heavy - the one we made was low-cal and had a wonderful texture, and I didn't practise anything special - just follwed the recipe every bit written. VERY tasty!
05/17/2011
I made this cake and institute that it tasted wonderful, but I had textural problems, although I followed the recipe carefully (including sifting the flour). My cake came out very dense, merely very moist, with an nigh chewy texture to it. It wasn't necessarily bad, but dissimilar, and certainly not what I hoped for. I volition try again, as I have to assume something I did, or didn't practise, caused the cake to accept that texture, but I can't imagine what I did wrong.
12/xxx/2008
this recipe caught my eye because it looked only like the betty crocker strawberry cake mix.so i went on ahead and made information technology.i made cupcakes out of this cake recipe.i am here to tell you betty crocker aint got zero on me.these cakes were then skillful.i read reviews nearly them being dense.o no!these are just right.i will defiently concord on to this recipe!
05/28/2011
I am really currently baking this block. I accept been doing a trial run for my young man's birthday tuesday. My first cake came out with very piffling rise. I followed others recommendations of cutting the sugar back to one.5 cups and seperating the egg white and yolks. I'm not sure seperating the two made much difference as the cake did not ascent, but after testing my baking powder to brand sure information technology was still active I added about 1/2 teaspoon more to it. The 2nd cake has DEFINETLY risen much better, so I would say that if you want your block to rising just add a flake more baking pulverization. I'm certain you can follow the rest of the recipe every bit is, with just cutting down the sugar to 1.five cups. Adjacent time I make this cake I will add together more strawberry puree. As for icing, I plan to practice a cream cheese/cool whip hybrid of some sort. Thanks for the recipe! If you lot could let us know what fabulous icing yous employ on it, that would be keen!
04/10/2005
The all-time strawberry block I've tried... although I did some doctoring of my own, and will probably exist posting that recipe in a short while. I didn't change the batter one bit, with the exception of making my own sugared strawberries and pureeing those. I also followed the suggestion from another review and separated my eggs, and folded in the stiff whites at the terminate. I must note that the author plainly has some deep cake pans, because information technology took three 9" pans to do the job. What I did modify though was the icing... I take my ain strawberry butter cream icing that I adopt, and make just every bit y'all would any standard butter foam icing except I use the strawberry cream cheese instead of patently, and add together and 1 TBSP strawberry preserves. For the bottom and centre layers, I used ane/2 a container of the strawberry cream cheese and a small jar of Harry & David wild strawberry preserves - trounce those together until they were smooth, and spread a thin layer atop the bottom and heart layer... iced the height and sides with the butter cream icing. This recipe definitely isn't diabetic-friendly but it's been requested at the office and family gatherings since I tried information technology the first fourth dimension for a co-worker'due south birthday. Hope this review helps.
01/29/2011
Perfect and easy. I cannot wait to try it with other flavors of jello and fruit combinations!
07/14/2010
This was super delicious!!! My girl wanted a strawberry cake for her birthday, but being a pastry chef-in-training, I didn't want to make a boxed cake. This recipe was so elementary and turned out fluffy, moist, and succulent. I have filed information technology abroad to make again!
07/05/2011
I had a hard time rating this considering I made cupcakes with it and they didn't rise correctly! That has never happened to me earlier so I reall have no idea why. My oven is awful so that could be it (but I make cupcakes/muffins adequately often then why would it happen to these?). Anyhow- the taste was fabled!! I filled the sunken middles with one-half a strawberry and covered with homemade vanilla frosting. Yummy! And I think people thought I did the strawberry-middle thing on purpose ;)
06/24/2011
I made this exactly every bit written except for using all-purpose flour instead of cake flour and I used a bundt pan. Totally succulent! My husband is out of town until tomorrow. He'll be lucky if there's whatsoever left when he gets home. lol
03/08/2009
I followed all of the suggestions others made but no one bothered to annotate on the baking time. I forgot that past splitting the batter into 3 pans meant less cooking fourth dimension. I overcooked mine which is so frustrating after all that time I put into the preparation. Rookie fault I guess. I will wake upward early and try again tomorrow.
02/xviii/2009
I noticed that a lot of people blamed themselves for messing upward the recipe, even though they weren't certain what they did wrong. I practise make a lot of cakes, and was excited to attempt this recipe. I took some advice and separated the whites, whipping and folding them in at the end. I used almond excerpt instead of vanilla. I sifted, then measured the flour. I followed the residuum of the recipe exactly as written. What I ended up with was a mess. I set the timer, then left. 25 minutes later, I had a disaster. The batter in both pans had fallen, and around the edges information technology had bubbled and fifty-fifty overflowed over the edge of one of the pans. I went over and over this recipe. My hubby went over it too, asking me questions, etc. (he is a keen melt, leaves the blistering to me considering I am unremarkably practiced at it). Nosotros couldn't figure out where it went wrong. I found a like recipe, and these were the differences: 1. Information technology called for strawberry preserves, not puree. Preserves are much thicker. 2. Too much baking powder (2.5t)? The other recipe was i.25t pulverization and 1/2t soda. three. iii/4c. instead of 1c. butter and 1/2 c. buttermilk instead of 1 c. milk. I don't know if this is it, but I'm reluctant to try once more. It's a big waste material of time and ingredients if information technology doesn't work out.
08/26/2007
My daughter wanted strawberry block for her birthday, she is non a big cake eater and leaves the block at parties. She ate two pieces of this cake though, that says more any food critic can ;-)
07/08/2009
Wow, this was a big hit with the family unit! And then moist, calorie-free and delicious! The only thing I did slightly different, was I used unsweetened frozen strawberries. Did not add sugar to them, and the cake was perfectly sweet and flavourful. For those who thought information technology was heavy, I recall either they did not sift the flour, or they measured the flour before sifting. It is Really IMPORTANT to sift the flour then measure. Makes a huge difference in the corporeality of flour you add! I frosted information technology with vanilla buttercream icing betwixt layers, and a thin layer chocolate buttercream (only added cocoa to the vanilla buttercream) to the pinnacle, and cover the whole affair with marshmallow fondant. Fabulous cake!! thaks soo much for sharing!
07/08/2011
2011 - Came out too dense. I followed the directions.. and yes, I measured sifted cake flour. Non certain. 2015 - Update: My husband fabricated me this cake for my birthday! (he didn't know I had used this recipe before) It was so sweet. His cake came out exactly like I remembered mine. I however thought it was just also dense, Information technology wasn't very pleasing... of form I didn't permit him know that!
07/xvi/2008
I did what the others suggest by separating the eggs and folding the soft acme white eggs at the end. I forgot to cut down the saccharide, but information technology turned out adept. Information technology is not as sweet as I thought I would be with the original sugar in the recipe. I used foam cheese icing with slices of strawberries all over the edge and between the layers.
07/26/2010
Wow. This was one of the best cakes I've always made and eaten! I followed the recipe to a T and I followed what other reviews said to do: I sifted the flour and I separated the eggs. I also used real strawberries and smashed them with a fork (instead of the frozen). I made bootleg cream cheese frosting and I cut strawberries up and placed them on top of the block for decoration. Very very delicious and I got rave reviews on it with everyone that ate it! Thanks then much!!
06/08/2013
I loved this recipe but with the modifications equally suggested by other reviewers: (1) merely used 2 oz of the gelatin powder instead of three (ii) DEFINITELY used block flour and DO NOT substitute all purpose (3) separated egg yolks from whites, vanquish the whites and added them at the cease (4) used real strawberries with some sugar to juice them up (v)used two teaspoons of vanilla. I made this on a Thursday night and served it the following Saturday. It was still so moist and delicious. It was for a child's birthday party and everyone loved it - kids and adults alike. I will definitely make this over again but with the mentioned modifications.
06/24/2011
Good and moist but only (equally stated) measure the flour after you lot sift, and split up the eggs, whip the whites until fluffy and and then gently cut into the batter at the end. Too, cream cheese or vanilla frosting, I add 1 tablespoon of strawberry jello, ane/ii cup chopped pecans or walnuts, and i/two cup coconut to the frosting to make it more fun.
06/23/2007
I probably should have listened to some of the reviewers earlier I made this. Though the flavour turned out just right, the cake was very dumbo. I presifted the flower, and preblended the egg whites to standing fluffiness, and folded the eggwhite/milk/flour mixture alternatively. Mayhap its the gelatin? I rarely meet gelatin being used in recipes...
05/12/2011
Whoever said this cake was dense is crazy. Apparently, they think that a homemade cake is supposed to accept the texture of a "box" mix. I used the full amount of sugar, but I didn't employ frozen sweetened strawberries (I used fresh) and it was perfect. I also whipped the egg whites and folded them in after everything else was mixed together. Information technology fabricated the best strawberry cake my husband and I have ever had.
12/05/2011
LOVED this cake. I fabricated information technology for my birthday as I'k a strawberry fanatic. Only complaint was that it turned out dense, more like a pound cake than a fluffy birthday cake. It was nevertheless amazing. I chopped a bunch of fresh strawberries and layered them in between two nine inch rounds along with cream cheese frosting. afterwards the whole matter was frosted with cream cheesy-goodness, I covered it all with sweetened shredded coconut, and decorated the acme with fresh strawberries. It looked AMAZING and tasted even better. Next fourth dimension I'll take into consideration some of the comments and come across if it turns out fluffier.
04/06/2007
I made this block today for Easter Sunday. It looks absolutely delicious! I added about 2/3 C of the puree instead, oh and I likewise seperated the eggs and beat the whites until they formed stiff peaks. I used three nine inch round pans. I made vanilla frosting and added about one/iii C strawberry puree. :D Okay and then here'due south my update. I only got back from my family unit's house...my cake was a hit! It was absolutly delicious! This is a keeper :D
05/14/2003
I have a six year sometime male child and he is allergic to soy. He had been asking for a strawberry block and I take searched HIGH and LOW for i. Yous can Not begin to imagine how GLAD I was when I saw THIS recipe! IT WAS GREAT!!!!! Wish there were more stars available to requite you!! THANK YOU Always And then MUCH FOR SUBMITTING IT!!! Past the way, I made cupcakes too. BOTH turned out WONDERFUL! VERY TASTY, MOIST, AND FULL OF Flavor!! Again, THANK you so very much for submitting it!
x/12/2007
i was searching for a recipe that didn't use cake mix, but the cake was too dense and FLAVORLESS. it barely tasted like strawberry. i think it is strange that gelatin was used, information technology was a large hint not to apply this recipe. it has been the worst effect i accept ever gotten.
01/thirty/2011
This was a adept cake, but it wasn't every bit great as I was expecting. That said, I will make it once more but I will try some modifications next time.
03/09/2009
This was an amazing block. Everyone loved it.
08/25/2005
Simply the Best strawberry cake I've ever had. I've never been a huge fan of strawberry cake, but I made this for a special occassion, and it was right on the mark!! It had a wonderful strawberry flavor and I used cream cheese frosting from scratch too. Absolutely aught compared to boring box mixes. Well worth the extra effort. Can't look to make information technology again!!
02/07/2011
Tried this recipe out without making any changes. Information technology tasted sooo good, but was a trivial sweet. Adjacent time I think I'll omit a bit of the saccharide. I used a homemade buttercream icing with information technology and expect frontwards to making it in the summertime. I think it would be lovely served obviously, with fresh strawberries and whipped foam as a new twist on strawberry shortcake!
07/22/2011
First-class block, piece of cake directions! People that complain about density should just add extra blistering powder. I think it was the perfect amount. thanks for sharing!
02/09/2011
ohhhhhh this cake is to die for! i made information technology into cupcakes for my daughter'southward 2nd altogether and they were so adept i could accept eaten them all myself! :) i frosted them with a mixture of fresh strawberries, butter, and powdered sugar that i whipped into frosting consistency. thank you so much for this recipe - in the middle of winter this tasted so fresh and succulent!
05/15/2003
The cake was a bit as well sweet. ii cups of sugar, Jell-o and sweetened strawberries is a lot of sugar. I would cut downwardly on the sugar, probably up to 1 loving cup. Definitly apply a chocolate glaze. (one/2 cup semisweet chocolate chips, 2 tbsp. butter & 1 tbsp. corn syrup, cook and cascade the coat over the still warm cake.
Source: https://www.allrecipes.com/recipe/60564/strawberry-cake-from-scratch/
Posted by: ellishoply1964.blogspot.com
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