How To Make A Banana Cake From Scratch
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10/19/2006
I think I know why everyone complained nigh density. The measurements for the flour are for sifted flour non the amount to exist sifted. Sift the block flour and and so measure the amount to be put into the cake. The batter seems to be runny, but bakes upwards fluffy
02/02/2013
A fiddling sweet for me, but Hubs loved it. Pretty pink, lots of strawberry flavour. I creamed the butter, sugar and gelatin well, every bit directed, adding the eggs one at a time and beating well after each addition. I added the flour in thirds with the milk AND the strawberry puree, offset and ending with the flour. This differed from the instruction to add the puree at the end. To give the cake a little extra elevator I used a full tablespoon of baking powder. As well, common salt makes flavour come up alive, so I added a teaspoon. The batter was so light, fluffy and voluminous I felt better using 3 pans rather than ii and I'g glad I did. I filled the block with my own strawberry buttercream: ii c. powdered sugar, 1/two c. butter, approximately 2 T. of sweetened strawberry puree and a dribble of strawberry extract. It was awesome proficient and complemented the cake perfectly. I frosted the cake with "Sturdy Whipped Cream Frosting," also from this site, which Hubs and I both agree was a major disappointment and, in our stance, ruined what otherwise would accept been a perfect cake. The strawberry buttercream I made for the filling would take been perfect to frost the cake as well and in hindsight I wish I would have done that. This cake is fluffy, moist and flavorful - pretty too! If I have whatever criticism at all, information technology would exist that using the gelatin kind of turned me off. I would much rather find a truthful "Strawberry Cake from SCRATCH" that didn't use information technology.
09/15/2007
I wanted to make a cake from scratch for my married woman'south birthday when I came across this recipe. Subsequently 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. Information technology nevertheless ended up beingness a fairly dense cake (simply still delicious). I made the strawberry puree from scratch just using strawberries and carbohydrate. For the frosting I used a bootleg whip foam with more strawberry puree. I used 3x 9" pans for a triple layer block. In between the layers I placed thinly sliced strawberries on meridian of a thin layer of icing. I covered those with splashes of the strawberry puree then added more frosting. To top it off I soaked halved strawberries in more puree and placed them on top. The only reason I don't requite information technology 5 stars is because it didn't come out as fluffy as I would have liked. Yet I'm not much of a baker so it'due south merely every bit likely my error as it is the recipe. But my wife loved it then I'm in her adept graces until next year!
02/22/2009
I was very pleasantly suprised with this cake. At that place was so many reviewers claiming that the block was too dumbo. I recollect that the problem peradventure that they used 2 pans instead of iii. I went with my instinct and used three nine inch cake pans and did everything else the same and my cake came out wonderful, very calorie-free and fluffy. I used the remaining strawberry puree, mixed it with some extra chopped strawberries, sprinkled it with sugar and a little cornstarch. After mixing information technology and letting it sit, I poured it betwixt the layers and frosted the top and sides with my buttercream frosting. Delish, to say the least!! The cake itself was defenitely improve than whatsoever boxed version, a keeper!!
05/19/2008
I am so glad I read the reviews-this turned out slap-up with some tweaking! Here's what I did unlike from the original: * sifted cake flour, and then measured out * separated yolk/white and beat whites to soft peaks, then folded in at the cease * reduced saccharide to 1 3/four c.(will effort ane.5 c. next time) * broiled in three, 9 in. pans * frosting=two store bought vanillas and one/3 c. puree (plus a piddling red food color) Cake was dumbo, moist and great! I liberally coated/greased/floured the pans, put wax newspaper on bottom, as well. I really want to try this with raspberries as a local bakery that is now out of business had the best raspberry block and frosting. This turned out great! Thank you!
05/09/2003
I made this cake today and took it to work. What an Crawly cake! I had some strawberries that I had to employ up and am I e'er glad I checked hither first! I did make it in a 13x9 inch pan instead of the double layer. Baked it for 45 minutes (glass). And then made a "fluff" topping fabricated of one/2 absurd whip and i/2 cream cheese. I whipped these together till smooth so stirred in about a loving cup of finely chopped strawberries. Did I ever get the rave reviews. Each person actually took a piece of cake and so spooned the "fluff" over that. Thank you for a not bad recipe!!!
12/02/2010
For those of you who complained almost the block being too dumbo, try cutting back on your flour. A standard block recipe ordinarily calls for most 2 ane/iv cups of flour, non the amount listed. That amount would work well if your nine" pans were at least two" deep, and most standard ones that we have in our kitchens are non. Also, decrease sugar downward to 1 cup. The gelatin is going to add a LOT of sweetness...I found this out the hard way making this recipe with a boxed cake mix. It was way likewise sweet for me, but everyone else loved information technology. I as well cutting back to merely 3 eggs and took everyone's suggestion and whipped the eggs whites, folding them in at the end. Too I only used i/2 cup of butter but likewise added one/2 loving cup of oil. I kept the milk the aforementioned and actually blended the strawberries, milk, and oil all together to brand a puree, almost milk shake-like in texture and added it to the creamed sugar, butter, and eggs. Then I mixed in the flour just for a infinitesimal and continued to stir past hand, so as not to over-beat the batter. My cake came out perfectly, very moist (a little frail, but the boxed version did, likewise), and just the right amount of sweetness. My cake is going to go lots of whipped cream and a white-chocolate custard filling betwixt the layers. :-) --You can brand your ain block flour past taking out two Tbsp. of flour from each loving cup and adding two Tbsp. of cornstarch back in. Sift 4-5 times, And so scoop out the corporeality you need.--
08/13/2006
Made it for my daughter'southward political party and had a 2, 3 and 4 year old who ate ALL the block and icing (instead of just the icing) and asked for seconds. It was moist and yummy. I beat the egg whites separately and added them last and used parchment paper on the bottom of the pans. Very sweet and tasty. Used Foam cheese icing recipe from the allrecipes.com's "walnut rasberry torte" which uses sweetened cream cheese and unsweetened whipped cream to brand the icing. Not too sweetness and perfect for the sweet strawberry cake.
01/24/2011
This block turned out absolutely succulent but the reason I am giving it 3 stars is because it can be a flake tricky to make. Definitely follow the recipe exactly, otherwise it can turn out a bit dense. I make mine in a 9x13 cake pan. For a yummy light frosting, I blended together viii oz of cream cheese, with a container of cool whip and 1 tsp of vanilla.
06/11/2003
I would give this recipe 5 stars for gustation, but information technology came out so soft that the whole thing fell apart. I followed the directions exactly and information technology still came out so moist that it cruel apart. My family just picked it apart though and anybody loved the gustatory modality!
11/thirty/2007
I've fabricated this block nigh 5 times & everybody loves it. I e'er use fresh strawberries & I wondered why 2 T of vanilla; was it supposed to be two t? It always rised really nice, merely the last ii times the cake fell to about one-half the size. I don't know what I did, but I sure would like to correct that. Cheers, Doudell
12/13/2010
This is a good recipe. I did use the suggestions made by Trish... cutting the carbohydrate dorsum to i loving cup, cutting the eggs to 3, and cutting the flour to ii one/four cups. I too separated the eggs, and whipped to potent peaks, then folded into the batter to finish it. I made cupcakes then that my client could sample the block earlier I brand her birthday block in Jan. One of the things I may do to tweak the recipe further is to add some freshly grated lemon zest to the recipe, and possibly a lemon simple syrup used in one case the block layers are baked. Strawberries and lemon go so well together, and the lemon only enhances the strawberry flavor. I'll let you lot know how it turns out.
02/02/2011
Making the cake exactly as it stated, I would give information technology 4 stars, but after some modifications, it was a perfect 5 for my taste! I always make the cake with the original recipe, and so modify based on my own upshot and others reviews. My modifications were: reduce saccharide to one&3/four 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 as well pressed for fourth dimension to sift (or too lazy ;), increment the baking pulverisation to i Tbs, add 1/2 tsp salt, reduce vanilla to ii tsp; defrost strawberries and strain befor pureeing. Do take the time to make sure your ingredients are room tempature and scrape downward your bowl
08/07/2011
I plant this cake delicious. I bake a LOT of cakes and i followed the recipe exactly. It follows the script of a basic scratch recips. Ane matter you MUST do is foam your butter and carbohydrate 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 little sugar on them and let and then juice upwards over night. I did not go the the weird bogus gustatory modality others were talking virtually with the jello. I asked everybody that tasted it information technology they could taste a jello gustatory modality. I did add a little red nutrient coloring but just enought to brighten not actually color. All and all the cake was flavorful, very light and one that I volition exist making once again.
01/11/2011
I reeeeeeally wanted to love this cake but I couldn't. The cake was so fracken moist which was terrific simply the addition of the flavored gelatin--left that 'Jello-yee', factory, processed, 'distinctive Jello-yee' chemical taste. Whyyyyyy??? Oh whyyyyy? Such a pretty color though and like I said--very, very soft and moist. I am going to try it again (followed recipe exact commencement time) WITHOUT the gelatin. Run across how that works. That flavored gelatin...simply ruins it. At least for my taste.
04/22/2010
Reading all the reviews anybody is lament virtually density. Someone queried "could it exist the gelatin?" Absolutely. The gelatin does add together weight to the layers. Think most the "Jello Cakes" you lot take made, fifty-fifty though that jello is moisture, call back about that density. The liquids in the recipe add together that density to the jello fifty-fifty though information technology is added to the remaining ingredients. Exist sure to employ sifted CAKE flour, you lot may fifty-fifty desire to do a double sift. Don't rush and think only considering you lot oasis't any block flour that you tin can nonetheless get by and take this block come out fluffy as a cloud. I would also follow others' idea of separating the eggs and whipping the whites into a "meringue" and carefully folding it in the the other ingredients by hand and filling the pans immediately. One other thing, please, delight do yourselves a favor, whatever you lot chose to frost this cake with, please get in from scratch also. Your family and guests will praise your efforts believe me! Happy baking.
05/13/2009
Wonderful cake! I made three layers (+ ii small cupcakes on the side) from this recipe. I fabricated a couple of changes based on others' reviews: 1) used only i.5 cups carbohydrate two) beat egg yolks into concoction; whipped egg whites to stiff peaks then folded them into the batter. I topped the layers with extra puree and whipped cream cream cheese (from this site - one recipe was large enough to frost between layers, over the cake, and on top of the two cupcakes). Yum! The cake is soft and moist. It'south important that CAKE flour (not all purpose flour) exist used and that the flour is sifted Earlier measuring. I highly recommend this recipe and will be making this cake again next week for a altogether. Update: Fabricated this for the birthday. I used silicone pans (no greasing) and made 2 layers instead of iii. I prefer the larger layers and the cake was a huge hitting. Served it with strawberry puree on the side. Ran out of cake in 5 minutes and had to plough people away!
07/04/2011
Ok, I read many of the reviews earlier picking this recipe and after reading and so many at all ends of the spectrum I felt challenged to effort it. I did non add the jello as I didn't want annihilation artificial in a made from scratch block. I did add the egg whites at the very end but did not feel confident about how they didn't seem to get fully icorporated into the concoction 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 be washed. I cooled it and made the whipped foam cream cheese frosting found on this site. I busy the top with strawberry's and blueberries in a flag pattern since I was taking it to a fourth of July party. Unfortunately I didn't cutting into this cake earlier going to the political party. I was so embarrased when I my married man brought me the get-go piece at the party and i await at it told me that something had gone terribly horribly wrong!! The whole thing was like i big solid lump of mucilage. It looked an offish pink color and was just a gelatinous mass of gunk!! I was so dissappointed and mad!! The frosting however was fabled and tasted so yummy. I would never endeavour this recipe again. I had put it into a 9X13 pan and I wonder if it was just likewise much concoction for the pan but it too didn't rise despite me sending my husband to the shop to buy me fresh baking powder. I don't know what went wrong but it was horrible. Has anyone else experienced this kind of result?????
06/04/2009
Superb! I've made this cake twice over the final few days; once in 2 9" rounds, and then a 9x13 (baked for forty min). It turned out wonderfully both times. The texture is very squeamish, not too dense. I followed some reviewers suggestions; separated eggs and whipped whites to stiff peaks (folded in at end), used buttermilk instead of milk, used i/2 of the jello mix, cut sugar down to ane 1/2 cups, and used a reduced-calorie strawberry jam instead of the strawberry puree. Slathered with a foam cheese frosting...awesome! This one's going to alive in my recipe box. :)
04/30/2010
I used this recipe to make cupcakes today, they are perfect! I accidentaly added a picayune besides much strawberry puree and was worried but and so I read the reviews and everyone was talking about them being too dense...I judge my fault was a good one considering they turned out soft and fluffy with enough of yummy strawberry flavor. I honey this recipe! Just add together about 1/iv cup extra strawberry and it'south perfect. :D (Oh, and p.s. if your making cupcakes bake them for twenty minutes.)
xi/14/2007
What a delicious cake. Married man can't get plenty of it. I didn't have whatever problems at all with the block other than having to bake information technology for quite a fleck longer than what the recipe said. Just kept a watchful eye on it. Added i tsp of salt to the dry ingredients to "brighten" the flavors of the block. I used 2 - 9" rounds and trimmed the backlog. A moist, non as well dumbo cake with a delicate crumb. Like I said, delicious. The strawberry flavor comes through very nicely. I paired it with White Cake Frosting I from this site and the flavors went well together. I utilise my 6qt stand up mixer to make all my cakes and I think that this helps past creaming the butter, sugar, gelatin mixture meliorate so that the block comes out right. Using a mitt-mixer or trying to beat it by manus may not have your cake come out correctly with this particular recipe. But that is my lowly opinion. Likewise, like other reviewers have stated - sift so measure. This makes all the difference! A keeper recipe for sure. Look forward to using information technology once again in the time to come.
11/08/2006
I FOLLOWED THE DIRECTIONS Stride Past STEP AND THE CAKE CAME OUT HORRIBLE It DIDN'T TASTE LIKE ANY KIND OF Block IT WAS A RUBBERY GUMMY CAKE NO Ane LIKED IT AT ALL!!!! THIS IS One THE WORST CAKE RECIPE'S I'VE E'er USED AND ONE OF THE WORST TASTING CAKES I'VE EVER EATEN MY FAMILY DIDN'T Similar IT AT AAL Not Fifty-fifty A Piffling Bit Information technology'S A Waste product OF Time AND Coin AFTER THE CAKE WAS COOLED DOWN AND EVERY I GOT A Gustatory modality OF IT IT WENT STRAIGHT TO THE GARBAGE!!!!!
10/01/2011
This recipe is wonderful, anybody has raved about information technology! Information technology has become my go to strawberry block. But information technology is very of import to note that this recipe makes iii 8-inch cakes. If you attempt to put it in 2 pans, even if they are 9-inch pans, there is not an adequate ratio between concoction and room for the cake to rise, which is why some of yous are not please with the density of the cake.
05/01/2011
This is an excellent strawberry cake! After carefully reading reviews, I made the following changes: (i) sift the cake flour before you measure it! to practice this, put a measuring cup in a bowl, sift the cake flower over the measuring loving cup - when you get an overflow of sifted flour, take a knife and run it over the cup to be even (practice not pack it!) (2) I used fresh strawberries for the strawberry puree. to exercise this, I used nigh 6 large strawberries, put it in the nutrient processor with about 1.5 tsps of sugar and blended it upward. Was tasty! (3) As per other reviews, split up the egg whites from the egg yolks. I wisked them for a few mins and mixed them only until incorporated at the very end. -- I also used a cream cheese / buttercream icing, and information technology was so delicious! The cake was fluffy, definitely strawberry and oh-and so-yummy!
05/28/2013
I'one thousand giving this recipe iv stars because information technology does require some adjustments. However, with the adjustments, this recipe produces an amazing, moist, fluffy, and delicious strawberry cake! one - Measure out the flour Later on sifting it! It makes a huge departure! Here'southward what I did: I measured out 2 & three/4 cups of cake flour & sifted it twice. I and so measured two & 3/4 cups of the sifted flour to add to the actual cake. If yous're actually against sifting, lower the flour corporeality to ii & 1/4 loving cup. 2 - Make the puree from fresh strawberries & a pinch of sugar. It's a must! 3 - Separate egg yolks & whites. Add the yolks into the batter when it tells yous to "add the eggs." Beat the whites in a clean bowl until they form stiff peaks. Fold this into the batter just before pouring information technology into pans. iv - Use salted butter OR add a pinch of salt to the batter if yous are using unsalted butter five - Just a notation: Make SURE that you flour your pans equally the recipe tells y'all to! This helps the block to "climb" (rise). I frosted this block w/ chocolate buttercream per my blood brother'due south request. Information technology was amazing! :)
07/ten/2011
strawberry flavored jello doesn't audio like from scratch to me and simply using a 1/two cup of strawberries? I have 1/2 a FLAT to use upwardly.
06/21/2011
I was agape to brand this cake because of the inconsistencies in the reviews. In fact, I was set on using a recipe that called for a box block, but I somehow forgot to get the box cake while grocery shopping. I'm glad I did. The block came out moist, fluffy, non well-nigh equally dense as reviews suggested. I did accept suggestions of seperating the eggs and whipping and folding the whites in at the very cease. I made my puree from 6 large chopped fresh strawberries and a tablespoon of sugar. I likewise added an extra 1/2 teaspoon of baking pulverization to the flour before sifting. I sifted then measured the flour. I was careful not to over-mix. I was paranoid about it deflating so I think I left it in a little longer than necessary. I used three 9' circular cake pans and just greased them with Crisco and floured them similar I do all my layer cakes. They came out perfectly. I frosted the block with a foam cheese frosting recipe from this site, except I subbed strawberry foam cheese for the original and added more powdered sugar. Anybody loved it! I gave the recipe 4 stars instead of 5 considering of all the alterations I made to the original recipe.
11/20/2011
Afterward reading many of the reviews, I took the advice plus used an erstwhile trick: let your eggs sit down to attain room temperature, so separate and whip the whites until they are frothy before calculation....this willl fluff upwardly your batter but I wonder, those who thought information technology was also dense or did not rise much, are you using block flour or substituting all purpose??
06/24/2011
If y'all want the cake to be less dumbo the simply thing you lot have to practise is add a half cup butter instead of 1 cup. Simple. I didn't utilise the gelatin as I don't swallow it and I didn't see the point actually unless you lot want more color and maybe a stronger flavor, but the stronger flavor would be artificial in my optics and I didn't want that in a homemade cake. I but used more of the strawberry puree and it gave enough of a flavor so if I wanted to make a strawberry frosting it wouldn't be over powering; I didn't this time, but I will the next time I make it.
06/06/2009
I cannot believe how disappointing this was. I merely re-read the ingredients to make sure that I had not gotten them wrong. While the cake looked lovely, and the consistency was actually very moist and relatively lite, the taste was not good! The cake smelled and tasted like overly sugared kids cereal...similar the milk that is left in the bowl later on you lot're done eating Trix. Possibly if you cut the sugar in half, and simply used a tablespoon of the gelatin for colour it would come out better, simply every bit information technology stands, it was inedible.
07/30/2011
First things first: this recipe is a pain in the butt to brand. Notwithstanding, in the end, in did plow out a delicious cake. I followed the recipe, Simply: I sifted the block flour Before measuring the amount required (per some reviews). I tried to split the eggs and beat the white separately (again, per some reviews), but that didn't become and so well. Then, instead I just shell the eggs (whites and yolks together) until a scrap frothy, so added them bit by bit to the concoction. After calculation the eggs, I turned off the hand mixer and stirred in remaining ingredients by paw. I made a three-layer cake. I frosted with foam cheese frosting. Note: when I first tasted the block after baking, the texture was a bit grainy--like the gelatin hadn't mixed in well enough. However, later on refrigerating overnight (because of the cream cheese frosting), the cake texture was PERFECT. Overall, the cake is moist, non as well dense (despite some reader reviews), flavorful, and FUN because of the color. If you have enough fourth dimension to devote to taking your time while making the cake, go for it. You won't be disappointed.
06/xiii/2012
I'k always in search of practiced recipes and I must say that this recipe is a very good one. I fabricated simply a few additions to the block, in addition to the fact that I made my own cake flour, I added one tsp. strawberry extract forth with the vanilla and only partially pureed the strawberries leaving some larger pieces. Also I added i - 8 oz. container of strawberry yogurt to the batter. I made cupcakes with my homemade, strawberry buttercream icing, and I received and so many compliments on this block!! Information technology was moist, total of strawberry flavor and I volition definitely exist making it over again.
02/19/2011
The strawberry gelatin gives this cake an artifical taste. I could have gotten the same from a cake mix without all the actress effort.
03/16/2011
I am sorry to say that this was aweful. I made it in two circular block pans and was pretty mad. The geletan season was very dominant and the unabridged cake had a griney gustatory modality. I'chiliad still looking for a good strawberry cake; i advise you lot practise the same.
10/05/2014
I used .30 oz of jello and that was sweet enough. I took the advice of reviewer naples34102 and added 1T blistering powder and 1t salt too equally her filling recipe for the cake- that tasted amazing. I sifted the flour before measuring and also used three 9" pans, like a lot of users did- I 100% concur, the block came out more fluffy and after it was iced, the cake was big and beautiful. Instead of frozen strawberries, I used fresh strawberries and put them into a pan with a cup of sugar and a splash of vanilla excerpt over low oestrus for a little over an hour for a succulent "puree". Don't put the strawberries it a blender to puree after you lot are done cooking it, your mixer will take care of it. It was for my mom's birthday and my whole family absolutely loved information technology and said information technology tasted similar a bakery cake.
09/28/2007
I did not similar this cake. I followed all the directions to the T and it merely didn't turn out right. I would not recommend this cake.
05/09/2003
ane of the best Strawberry cakes I have tried.
08/08/2011
This was the recipe I used for my FIRST bootleg strawberry cake. I a few reviews before I made it but I just went with what the recipe said. (and like said many times before, sift then measure your flour, you lot really have to pay attending to give-and-take placement in cases similar that.) I didn't dissever the eggs whites from the yolks and the cake came out fine. The just affair I did differently is use fresh strawberries with a niggling saccharide equally appose to frozen strawberries. The cake tastes great, I would highly recommend it to anyone looking for a good strawberry cake recipe.
05/01/2008
I made this cake for my daughter's 25th birthday. Not simply did everyone say "This block is actually practiced", simply second and tertiary helpings were sliced! This cake is unique, delectable, and pretty. I frosted information technology with Whipped Cream Cream Cheese Frosting, found on this site. I folded the remaining strawberry purée into approzimately ane cup of the frosting, and used that every bit filling between the cake layers. Aftr reading many of the reviews for the cake, I compiled advice and prepared it with these revisions: 1. make 3 layers, and line pan bottoms with parchment paper; 2. use unsalted butter & add 1/8 teaspoon salt to concoction; 3. dissever eggs, and beat egg whites until stiff peaks course--fold in as last concoction ingredient; 4. measure cake flour afterwards sifting; 5. use 2 teaspoons vanilla. The layers did not ascent much, and the block was of a more dumbo nature...merely information technology was 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 saccharide next time, not sure how much). I likewise added i/4 tsp salt to add together complication. Fabricated sure everything was room temperature. My cake did not fall in the eye. Make certain the sugar and butter are creamed well! Lastly, Whole Foods sells a strawberry gelatin that has no bogus colors or preservatives, so your entire cake can exist natural.
04/07/2012
Looks cute. Followed given suggestions for sifting flour, separating eggs and made a buttercream frosting with strawberry puree. Delish!
02/xviii/2004
This is a keen block. Again, I made some changes and information technology tasted even meliorate. I used one tsp of vanilla and one tsp of almond flavorings added to the puree. I used unbleached flour and cut it to 2 1/2 cups. Information technology made the cake lighter. The crust on this block is unbelieveable. Used almond flavoring for the icing. Try information technology you'll like information technology.
02/01/2012
This is succulent. Especially frosted with a home made strawberry buttercream:) Merely threw butter, strawberries and powdered carbohydrate together (oh yeah, and a bit of strawberry preserves). This block really tasted best chilled for some reason. I do remember the frosting is a big role of what made this and then astonishing though, so this rating is based on the combined end production.
01/29/2012
Love this cake and the wonderful strawberry season it brings. I followed the recipe, only baked mine in a 9X13 pan instead of 2 layers. I besides used AP flour and adjusted the measurements instead of using cake flour. This cake was moist and delicious. I made a strawberry cream cheese frosting that was just perfect for this cake. Will definitely be making this i again!
05/02/2011
Fabricated this cake for my husband'due south birthday. The cake tasted wonderful, but it didn't rise as I thought it should've. In reading the reviews(which I should've done first), perhaps beating the egg whites seperately would've been key. I topped block with icing made of cream cheese, coolwhip, powdered sugar, vanilla & left over strawberry puree. Garnished with chocolate covered strawberries. Cake was skillful plenty to requite another shot. Thanks for sharing!
05/30/2007
I tried to find a scratch recipe and finally found this 1. The density of the cake was then heavy and not calorie-free at all. I did beat the egg white separately and measured the flour later on sifting just it was still to "heavy" tasting and not light and fluffy at all. I will not utilise it again. I think the recipe needs correcting on some of the measurements. I was very disappointed. I knew everyone else was likewise since I concluded upward with over 1/2 of the cake to bring back home. That's never happened to me before!
12/12/2011
Awesome!!! I get asked to make this block all the fourth dimension past family and friends. It is very moist and flavorful, a large hit everywhere I have taken it. I recommend using FRESH strawberries, blast them with a little Imperial sugar instead of the frozen it calls for. (Big DIFFERENCE IN Sense of taste) I do recommend using cream cheese icing II past Janni and refrigerate it until your ready to serve. I promise you love it as mush equally my family unit and friends do!
08/15/2014
Just made this cake and it came out awesome. I was somewhat hesitant about using the jello mix fearing it would requite the cake an artificial gustation just to my surprise the concoction tasted bang-up and had a beautiful pinkish colour. I take important suggestions for preparing this cake. For a less dense and more than airy light texture, you must sift the flour first (I used all purpose) then mensurate the ii 2/3 cups. Most chiefly, you must foam the butter and carbohydrate for at least v minutes, longer is better this enables more than air bubbles to course aiding in a much more light cake. Good luck and bask! Cheers for the person who submitted this recipe...dear it!
07/xxx/2011
Absolutely don't see the fetish. This was my first endeavor at a strawberry block and I did not care for it...couldn't even imagine how to make it better. So I decided to brand a cake using a regular recipe and calculation pureed strawberries (definitely folded the beaten egg whites)...and that 2d attempt was awesome!!!
08/nineteen/2010
I would give a 4 and one/two the block is heavy verses light anf fluffy, very yummy though
09/09/2008
LOVED this recipe! I made a castle block for my daughters tertiary birthday and she wanted a strawberry cake. I didn't want to utilize a box mix and didn't know a recipe for strawberry cake. This worked bang-up for the stacked structure of the cake (held upward very well) and was moist and everyone loved the flavour! Will use again, thanks!
04/06/2013
I fabricated this cake for our Easter dinner. Information technology turned out terrific. I made the batter exactly equally the recipe directs. Information technology looked similar a lot of concoction for two cake pans, so I put it in three pans, and made a tall, beautiful 3-layer block. I did my own take on frosting, making a niggling more than than I normally would to adjust the three layers. I used 1 1/two sticks butter, 1 parcel of foam cheese, enough sweetened strawberry puree to give it a pretty pinkish color and slight strawberry season, and enough powdered sugar to give a stiff frosting (probably 5-6 cups). The cake is bright pink, and the light pink frosting is perfect for it. My 86-year old mom wanted a strawberry cake for Easter, and nigh of them start with white or "strawberry" cake mix, and I try to avert that for special occasions. So this recipe was a approving. I like to cook naturally, and wish there was some way to avoid the artificially flavored Jello, but I gauge you can't get the intense strawberry flavour without that. Everyone loved the cake. FYI - use cake flour every bit directed. I fabricated this block once before (years ago) with all purpose flour and information technology was too dense. Also, to start, sift the cake flour in a big bowl. And then carefully spoon it in measuring cups to measure 2 iii/iv cups. If you mensurate two 3/4 cups out of the handbag, and then follow these sifting/measuring directions, you lot will find that y'all originally had a lot more than than ii 3/4 cups flour. Once again, if you don't practise information technology right, the block will be also dense.
07/12/2011
I was really hopeful of this recipe. I read all reviews and decided to make this block without any changes. I was looking for a practiced tasting strawberry cake for cupcakes that a client wanted. I tested it on my family starting time and glad that I did. It was nothing that I expected. Information technology smelled wonderful in the oven and even began to rise nicely then it only went flat. After they cooled I tasted them and it was very rubbery and simulated 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 fourth dimension, 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 footstep by step, read the reviews and modified some things. I was and then excited that this we exist a very adept cake. But i was actually dissapointed when I cut into the block and it was and then soft that it basically savage autonomously! I have decided this is because i put likewise picayune flour in information technology. I also tasted the cake and it was a little likewise sweet for my taste. I am very wellness concious and Im used to healthy food, so maybe it was just me, but this cake was Mode likewise sweet.
12/18/2010
I made the cake exactly as written. It fell. I was going to use this for my son-in-laws birthday tomorrow but I will have to trash it. I consider myself an excellent baker and then I know information technology is not anything I did wrong. I believe there is besides much liquid, and way as well much sugar. The milk and pureed strawberries makes block very gummy. The sugar and jello is just too much saccharide. I should take realized this and made adjustments. I was going past all the rave reviews. Live and acquire.
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 colour. I froze it as soon every bit it cooled; thawed it the next day and frosted it semi frozen. It presented well; it didn't crumble autonomously 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 block! I made cupcakes, merely had some leftover batter, so I fabricated a small cake. Sounds weird but my block was dense, while my cupcakes were low-cal and fluffy. Both were delish, though! I likewise sifted the flour and and then measured over again (you lot'd exist surprised at the departure!) and whipped my egg whites and folded them in at the end. I used fresh strawberries and think information technology made all the divergence in the world with the flavoring. This is a keeper! Cheers for sharing. :)
05/13/2007
This cake turned out very banal, likewise moist and did non taste very strawber-ry.
07/03/2011
I made it in a 13x9 pan and made a absurd whip icing. It tasted only like strawberry shortcake. The block had a different texture just it was good!
06/28/2010
It may just be my blistering skills, just I made this cake for my cousin's birthday. The cake was thick and had no season. I was very dissapointed.
07/31/2008
YUM YUM. The cake is a heavy block but came out nifty and tasted good. I did cut back the sugar and whipped the egg whites. I have added this recipe as a faqvorite of ours. Thanks
01/26/2011
Fantabulous recipe! Fabricated it for my daughters altogether political party. Offered it with frosting and then without and it was a hit both ways!
05/11/2003
I found this block to be fairly mediocre in presentation and sense of taste. Rather than frosting information technology, I sliced fresh strawberries over it and served with whipped cream as yous would a shortcake. The odd pink colour was camouflaged in a deject of whipped cream and berries. The flavor was really enhanced by serving information technology this mode. Thanks.
02/09/2011
I cutting the sugar down and increased the strawberries but it was nevertheless manner too sweet and artificial tasting. I wanted to like information technology because it was beautifully colored and smelled good and the crumbs were good. Only normal bites were overpoweringly artificial sugary simulated non strawberry.
09/22/2007
I made this cake for a birthday political party. I would not recommend using it if y'all plan on decorating. It is a super moist cake and is hard to become out of the pan. Definitely line your pans with wax paper. The batter seemed too runny and was breaking. I think more than dry ingredients are needed. I was always taught that a proficient block recipe has an equal amount of wet and dry ingredients. Also add a pinch of common salt, the recipe does not include it, and the commencement batch I made tasted flat.
07/x/2010
I absolutely LOVE this cake. I did tweak it all the same and added 1 TBSP oil (for moistness). I likewise tried information technology with raspberry jello and raspberries, and I ALWAYS utilise 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 before measuring. spread some of the strawberry puree along west/cream cheese frosting between the layers. Compression of salt to the flour & blistering powder mix. It was very very moist. More moist than dense. 100% improve than a box cake. The but small problem is that I had a slight indention in the center of the cakes. I don't know why, because the block was done. If anyone can give me communication on how to gear up this I will appreciate information technology. This block is worth baking. simply delicious!!!!
12/06/2009
So Yummy! Not sure why people plant this block to be a piddling heavy - the ane we made was light and had a wonderful texture, and I didn't practice anything special - merely follwed the recipe as written. VERY tasty!
05/17/2011
I fabricated this cake and found 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, only very moist, with an almost chewy texture to it. It wasn't necessarily bad, but different, and certainly not what I hoped for. I volition try again, as I take to assume something I did, or didn't practice, acquired the cake to have that texture, merely I can't imagine what I did incorrect.
12/30/2008
this recipe caught my eye because it looked merely like the betty crocker strawberry cake mix.so i went on ahead and fabricated it.i made cupcakes out of this cake recipe.i am here to tell you betty crocker aint got nothing on me.these cakes were and then expert.i read reviews nearly them existence dense.o no!these are just right.i will defiently agree on to this recipe!
07/08/2011
2011 - Came out too dense. I followed the directions.. and yes, I measured sifted cake flour. Not sure. 2015 - Update: My husband made me this cake for my birthday! (he didn't know I had used this recipe before) It was so sweet. His block came out exactly like I remembered mine. I still thought information technology was just too dense, Information technology wasn't very pleasing... of form I didn't permit him know that!
05/28/2011
I am really currently baking this cake. I have been doing a trial run for my boyfriend's altogether tuesday. My first block came out with very little rise. I followed others recommendations of cutting the sugar back to 1.5 cups and seperating the egg white and yolks. I'm not sure seperating the two made much difference as the cake did not rise, just after testing my baking pulverisation to brand sure information technology was notwithstanding active I added almost one/ii teaspoon more to it. The second block has DEFINETLY risen much better, so I would say that if you want your block to rise just add a bit more baking powder. I'm sure you can follow the rest of the recipe as is, with only cut downwardly the sugar to ane.5 cups. Adjacent time I make this cake I will add together more strawberry puree. Equally for icing, I plan to do a foam cheese/absurd whip hybrid of some sort. Thanks for the recipe! If you lot could let usa know what fabulous icing you utilize on it, that would be neat!
04/x/2005
The all-time strawberry block I've tried... although I did some doctoring of my own, and volition probably be posting that recipe in a short while. I didn't change the batter one fleck, with the exception of making my own sugared strawberries and pureeing those. I also followed the suggestion from some other review and separated my eggs, and folded in the stiff whites at the end. I must note that the writer patently has some deep cake pans, because it took iii 9" pans to do the job. What I did alter though was the icing... I have my own strawberry butter foam icing that I prefer, and make just as you would any standard butter cream icing except I use the strawberry cream cheese instead of plain, and add together and i TBSP strawberry preserves. For the bottom and middle layers, I used 1/2 a container of the strawberry cream cheese and a small jar of Harry & David wild strawberry preserves - beat those together until they were smooth, and spread a thin layer atop the lesser and middle layer... iced the acme and sides with the butter foam icing. This recipe definitely isn't diabetic-friendly merely it's been requested at the office and family gatherings since I tried information technology the showtime time for a co-worker's birthday. Hope this review helps.
01/29/2011
Perfect and like shooting fish in a barrel. I cannot expect to try it with other flavors of jello and fruit combinations!
07/fourteen/2010
This was super delicious!!! My girl wanted a strawberry cake for her birthday, only existence a pastry chef-in-training, I didn't want to brand a boxed cake. This recipe was and then unproblematic and turned out fluffy, moist, and delicious. I have filed it away to make again!
07/05/2011
I had a hard fourth dimension rating this because I made cupcakes with information technology and they didn't ascension correctly! That has never happened to me before then I reall have no thought why. My oven is awful then that could be it (but I make cupcakes/muffins adequately frequently and so why would it happen to these?). Anyway- the gustatory modality was fabulous!! I filled the sunken middles with half a strawberry and covered with homemade vanilla frosting. Yummy! And I recall people thought I did the strawberry-middle thing on purpose ;)
06/24/2011
I fabricated this exactly as written except for using all-purpose flour instead of cake flour and I used a bundt pan. Totally delicious! My married man is out of town until tomorrow. He'll exist lucky if there's whatsoever left when he gets home. lol
03/08/2009
I followed all of the suggestions others made only no 1 bothered to comment on the blistering fourth dimension. I forgot that by splitting the concoction into 3 pans meant less cooking time. I overcooked mine which is so frustrating after all that time I put into the training. Rookie mistake I guess. I will wake up early on and try once more tomorrow.
02/eighteen/2009
I noticed that a lot of people blamed themselves for messing upwardly the recipe, fifty-fifty though they weren't sure what they did incorrect. I practice make a lot of cakes, and was excited to endeavour 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, and so measured the flour. I followed the rest of the recipe exactly as written. What I ended up with was a mess. I prepare the timer, and then left. 25 minutes later, I had a disaster. The batter in both pans had fallen, and effectually the edges it had bubbled and even overflowed over the border of one of the pans. I went over and over this recipe. My husband went over it as well, asking me questions, etc. (he is a corking cook, leaves the blistering to me because I am usually good at information technology). Nosotros couldn't figure out where information technology went wrong. I found a similar recipe, and these were the differences: 1. Information technology called for strawberry preserves, not puree. Preserves are much thicker. 2. Too much blistering powder (ii.5t)? The other recipe was 1.25t powder and i/2t soda. 3. 3/4c. instead of 1c. butter and 1/two c. buttermilk instead of 1 c. milk. I don't know if this is information technology, but I'm reluctant to endeavor again. It's a big waste product of fourth dimension and ingredients if it doesn't work out.
08/26/2007
My daughter wanted strawberry cake for her birthday, she is not a big cake eater and leaves the cake at parties. She ate two pieces of this cake though, that says more than any food critic tin ;-)
07/08/2009
Wow, this was a big hit with the family! Then moist, light and delicious! The but thing I did slightly different, was I used unsweetened frozen strawberries. Did non add carbohydrate to them, and the cake was perfectly sweet and flavourful. For those who thought information technology was heavy, I think either they did not sift the flour, or they measured the flour before sifting. It is Actually IMPORTANT to sift the flour then measure out. Makes a huge deviation in the corporeality of flour you add! I frosted it with vanilla buttercream icing betwixt layers, and a thin layer chocolate buttercream (simply added cocoa to the vanilla buttercream) to the top, and cover the whole thing with marshmallow fondant. Fabulous cake!! thaks soo much for sharing!
07/16/2008
I did what the others suggest by separating the eggs and folding the soft peak white eggs at the terminate. I forgot to cutting down the sugar, but it turned out good. It is not equally sweet every bit I idea I would exist with the original carbohydrate in the recipe. I used foam cheese icing with slices of strawberries all over the edge and betwixt the layers.
06/08/2013
I loved this recipe only with the modifications as suggested by other reviewers: (1) only used 2 oz of the gelatin powder instead of iii (2) DEFINITELY used cake flour and Practice NOT substitute all purpose (3) separated egg yolks from whites, beat the whites and added them at the end (4) used real strawberries with some sugar to juice them upwardly (5)used 2 teaspoons of vanilla. I made this on a Thursday night and served it the following Saturday. It was even so so moist and delicious. It was for a child's birthday party and everyone loved information technology - kids and adults alike. I will definitely make this again but with the mentioned modifications.
06/24/2011
Good and moist but only (as stated) measure the flour after you lot sift, and separate the eggs, whip the whites until fluffy and then gently cut into the concoction at the terminate. As well, cream cheese or vanilla frosting, I add one tablespoon of strawberry jello, 1/two cup chopped pecans or walnuts, and 1/2 cup coconut to the frosting to brand it more fun.
06/23/2007
I probably should have listened to some of the reviewers before I fabricated this. Though the season turned out merely right, the cake was very dumbo. I presifted the flower, and preblended the egg whites to continuing fluffiness, and folded the eggwhite/milk/flour mixture alternatively. Maybe its the gelatin? I rarely meet gelatin beingness used in recipes...
05/12/2011
Whoever said this cake was dumbo is crazy. Apparently, they call back that a homemade cake is supposed to have the texture of a "box" mix. I used the total amount of saccharide, but I didn't use frozen sweetened strawberries (I used fresh) and information technology was perfect. I also whipped the egg whites and folded them in later everything else was mixed together. Information technology made the best strawberry cake my husband and I accept ever had.
12/05/2011
LOVED this block. I fabricated information technology for my birthday equally I'g a strawberry fanatic. Merely complaint was that information technology turned out dense, more than similar a pound cake than a fluffy altogether cake. Information technology was still astonishing. I chopped a bunch of fresh strawberries and layered them in betwixt two nine inch rounds along with foam cheese frosting. later the whole matter was frosted with cream cheesy-goodness, I covered it all with sweetened shredded coconut, and busy the height with fresh strawberries. It looked Astonishing and tasted even better. Next time I'll take into consideration some of the comments and come across if it turns out fluffier.
07/26/2010
Wow. This was ane of the best cakes I've always fabricated and eaten! I followed the recipe to a T and I followed what other reviews said to exercise: I sifted the flour and I separated the eggs. I besides used real strawberries and smashed them with a fork (instead of the frozen). I fabricated homemade foam cheese frosting and I cutting strawberries up and placed them on summit of the cake for decoration. Very very delicious and I got rave reviews on it with everyone that ate it! Thank you so much!!
04/06/2007
I made this cake today for Easter Dominicus. It looks absolutely delicious! I added about 2/three C of the puree instead, oh and I also seperated the eggs and beat the whites until they formed stiff peaks. I used 3 ix inch round pans. I made vanilla frosting and added virtually 1/3 C strawberry puree. :D Okay so hither'southward my update. I just got back from my family's house...my block was a hit! It was absolutly delicious! This is a keeper :D
05/14/2003
I take a six yr old male child and he is allergic to soy. He had been asking for a strawberry cake and I accept searched Loftier and LOW for ane. You can NOT brainstorm to imagine how GLAD I was when I saw THIS recipe! Information technology WAS GREAT!!!!! Wish there were more than stars available to give you!! THANK Y'all EVER SO MUCH FOR SUBMITTING IT!!! By the fashion, I fabricated cupcakes too. BOTH turned out WONDERFUL! VERY TASTY, MOIST, AND Full OF FLAVOR!! Again, Thank you so very much for submitting information technology!
ten/12/2007
i was searching for a recipe that didn't employ cake mix, but the cake was as well dense and FLAVORLESS. it barely tasted like strawberry. i think information technology is strange that gelatin was used, it was a large hint not to employ this recipe. it has been the worst outcome i take e'er gotten.
01/30/2011
This was a good block, only it wasn't every bit corking as I was expecting. That said, I will arrive over again but I volition endeavour some modifications next time.
03/09/2009
This was an amazing cake. Anybody loved it.
08/25/2005
Merely the All-time strawberry cake I've ever had. I've never been a huge fan of strawberry block, but I made this for a special occassion, and it was right on the marker!! It had a wonderful strawberry flavor and I used cream cheese frosting from scratch as well. Absolutely nothing compared to boring box mixes. Well worth the extra effort. Tin can't wait to get in once more!!
02/07/2011
Tried this recipe out without making any changes. It tasted sooo skillful, just was a trivial sweet. Next fourth dimension I remember I'll omit a bit of the sugar. I used a homemade buttercream icing with information technology and look forward to making it in the summer. I call up information technology would be lovely served evidently, with fresh strawberries and whipped cream every bit a new twist on strawberry shortcake!
07/22/2011
Excellent cake, easy directions! People that complain most density should just add together extra blistering powder. I call up it was the perfect amount. thank you for sharing!
02/09/2011
ohhhhhh this cake is to die for! i made information technology into cupcakes for my daughter'south second birthday and they were and so good i could have eaten them all myself! :) i frosted them with a mixture of fresh strawberries, butter, and powdered sugar that i whipped into frosting consistency. thanks and then much for this recipe - in the center of wintertime this tasted so fresh and delicious!
05/fifteen/2003
The cake was a bit too sweet. two cups of sugar, Clot-o and sweetened strawberries is a lot of carbohydrate. I would cut down on the sugar, probably upwards to 1 cup. Definitly use a chocolate coat. (ane/2 loving cup semisweet chocolate fries, 2 tbsp. butter & 1 tbsp. corn syrup, cook and pour the glaze over the still warm cake.
Source: https://www.allrecipes.com/recipe/60564/strawberry-cake-from-scratch/
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