Comments on: Strawberry Cake

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:15:12 +0000

In reply to Kathee Giannini. Thank you so much for trusting my recipes, Kathee! This cake as it is will make enough batter to fill one 13 x 9. I would double it to make 2 layers. I think the layers will just be too thin otherwise. :)

By: Kathee Giannini

Kathee Giannini — Sat, 01 Aug 2026 04:55:25 +0000

Hi Sam, I use your recipes all the time…they are the best. My granddaughter asked for a strawberry cake, so I am definitely going to make this one, but I would like to make a 2- layer (thin layers) 9x13x2 inch cake. Should I double the recipe?
Thank you very much
Kathee Giannini

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:08:23 +0000

In reply to Britta Franklin. Hi Britta! This can be a little difficult to incorporate together, but I'm not sure how it could separate. If the whipped cream is over-mixed it could seem like it's separating. I hope it turned out for you. :)

By: Britta Franklin

Britta Franklin — Tue, 14 Jul 2026 22:40:58 +0000

You know, as soon as I combined the whipped cream with the cream cheese it separated. It tasted good, but looked horrible!

By: Kimberly

Kimberly — Sat, 27 Jun 2026 04:11:13 +0000

This is my first time making a strawberry cake. I used my juicer to separate the juice from pulp. That saved a lot of time. I used strawberry extract that I bought at a farmers market instead of vanilla. I used 9” pans. I haven’t had 8” in ages. I would’ve loved for my layers to be thicker. The taste was good. I will try the strawberry frosting next time.

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 01:48:02 +0000

In reply to Cleo. Thank you so much for trying my recipe, Cleo! I'm so glad you've enjoyed it! I don't recommend egg whites in the carton as they may not whip to stiff peaks properly. :(

By: Cleo

Cleo — Sun, 14 Jun 2026 01:26:34 +0000

Hi I have made this recipe many times and it is delicious every time I was just wondering with the egg white s if I can use pasteurised egg whites from the carton to the grams required?
Thank you

By: Sam Merritt

Sam Merritt — Fri, 05 Jun 2026 13:34:18 +0000

In reply to Dale. Thank you so much for trying my recipe, Dale! I'm so glad you enjoyed it so much! :)

By: Dale

Dale — Thu, 04 Jun 2026 20:55:40 +0000

This is sooo good....absolutely a must make...you will wow your family,guests with this one...

By: Valérie

Valérie — Sat, 30 May 2026 15:55:37 +0000

In reply to Sam Merritt.

It turn out perfectly as always, thank you so much.

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 14:23:35 +0000

In reply to Valérie. Hi Valerie! I'm so sorry I am just seeing this! I truly appreciate your support! I haven't tried this in a 3d cake pan so I can't say for sure, but I think it could hold up. Let me know how it goes if you do try it! :)

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 11:49:23 +0000

In reply to Shaina A. Thank you so much for trusting my recipes, Shaina! I'm so glad they've all been such a hit! I honestly haven't experimented with replacing flour with freeze dried strawberry powder, but I think it's definitely worth a shot. I'm not sure it will add a ton more flavor, but if you do try it I would love to know how it goes. :)

By: Shaina A

Shaina A — Fri, 22 May 2026 23:09:23 +0000

Hi Sam, I have made this recipe and it was really good. However, I could not get a hold of some good fresh strawberries. I just had store-bought ones. I’m going to make this cake again and again I cannot get a hold of any good fresh strawberries I can just get the store-bought ones. What are your thoughts on substituting a little bit of flour for freeze dried strawberry powder? Sidenote, I use your cake recipes for all my recipes. I truly appreciate you.

By: Valérie

Valérie — Tue, 05 May 2026 13:16:00 +0000

Hi,
I want to make this cake in a 3D cake pan, do you think it will come out great?
Thank you for your wonderful site, I have done many of your recipes and they are always perfect.

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:04:47 +0000

In reply to JC. Thank you so much for trying my recipes, JC! I'm so glad you enjoyed this cake. I hope you love the lemon curd too! :)

By: JC

JC — Thu, 23 Apr 2026 04:01:47 +0000

Maybe one of the best cakes I’ve ever made and had!! I won’t lie, I had my doubts at first. A3 cup strawberry reduction? Will that be enough to flavor an entire cake? And when I was running the strawberry pulp through a sieve, it did take quite a while to get the amount of juice I needed. But I trusted the process, and this truly made one of the most amazing cakes I’ve ever had. The chromosome light and soft, and even when you just get bites of cake, the strawberry really shines through. That jam is also something special, definitely one of my favorite cakefillings. I chose to use your strawberry frosting with the freeze dried strawberries instead of the whipped cream cheese, and I’m sure that’s great too, but I really love the strawberry all the way through. Your recipes are awesome, and you explain the directions well. I also really like that you have the measurements in multiple places. I’ve made a few of your recipes, your white cake and your pudding specifically, and everything always turns out great even when I’m the one that makes mistakes. Thanks for another great recipe, and looking forward to making your lemon curd next with all my extra egg yolks.

By: Amber

Amber — Mon, 30 Mar 2026 00:42:39 +0000

Wow! This cake was amazing! Everybody absolutely LOVED it. Even my son, who does not like strawberries. Go figure! It did make a ton of dishes to clean, however, as you stated, it was well worth it. I would make this cake again in a heartbeat! Fantastic.

By: Sam Merritt

Sam Merritt — Mon, 23 Mar 2026 13:37:41 +0000

In reply to Callie. Thank you so much for the feedback, Callie! I'm glad you ultimately enjoyed the cake! :)

By: Callie

Callie — Mon, 23 Mar 2026 09:46:22 +0000

Great recipe! I did it dairy-free and the cake was great! I will say that the icing was not great with coconut cream. The coconut cream made it too wet and didn’t spread well. Just sharing in case anyone tries it that way. I would do butter cream, which is fantastic with dairy-free butter and milk. However, I love the cake and homemade filling!

By: Sam Merritt

Sam Merritt — Fri, 20 Mar 2026 17:17:38 +0000

In reply to em. Hi Em! You will still need the same amount of strawberries because you need all of the juice. The strawberry filling is made from the remaining pulp and really helps the strawberry flavor shine through. :)

By: Sam Merritt

Sam Merritt — Fri, 20 Mar 2026 16:49:24 +0000

In reply to Nicole. Hi Nicole! I think if you freeze the filling by itself it will do just fine. :)

By: Nicole

Nicole — Fri, 20 Mar 2026 14:22:19 +0000

Hi Sam, I plan to bake two of these cakes in the near future. With that being said, do you think the filling will do well if I make it a month in advance and freeze it?

By: em

em — Thu, 19 Mar 2026 16:29:56 +0000

If I am skipping the jam center how many strawberries would I be using for just the cake?

By: Sam Merritt

Sam Merritt — Tue, 10 Mar 2026 16:57:14 +0000

In reply to ErWife. I haven't personally tried incorporating freeze dried strawberries so I can't say for sure how that would work.

By: ErWife

ErWife — Mon, 09 Mar 2026 19:23:12 +0000

Can you use freeze dried strawberries? If so, how much? Thank you!