Thank you so much for the sweet review, Kathy! We’re so happy this one was a hit for you 💕

Thank you so much for trusting my recipes! I’m glad you’ve been able to successfully make substitutions. 🙂 You can certainly freeze the cake layers. I haven’t experimented with agar agar. I believe it sets more firmly so I think it could work, but you may need to adjust the amount. Let me know how it turns out. 🙂

If using weights, it is the same weight. 🙂

sorry I meant how much cake flour do I use instead of apf? Your recipe only indicates apf.

Hi Wendy! You can use all purpose flour. If using weights the measurement will be the same. 🙂

Hi Deborah I haven’t personally frozen this cake, but I don’t see any reason why it wouldn’t freeze nicely. I’m not really sure what the best method would be to freeze it. I do have a strawberry shortcake recipe that may be easier to freeze if you want to check that one out. 🙂

Thank you so much for trying my recipe, Teresa! I’m so happy to hear you enjoyed it so much! 🙂

Hi Maria! I think you could probably get 17 slices if you make it in a 10 inch round pan. You would need to increase the by about 50% to get the same thickness in your layers. I’m not sure on a bake time though so just keep an eye on them. 🙂

Hi Sherri! I would probably make 2 or 3 of these cakes to cover 30 people. It’s going to depend on how big your slices are as to how many pieces you’ll get out of each cake. I can typically get about 12 slices out of a cake. I’m not sure how it would hold up to being made as a tiered cake. I personally wouldn’t do it in a 13 x 9 because you won’t get as much of the strawberry layer that really makes this cake special. It’s going to depend on how big your slices are as to how many pieces you’ll get out of each cake. I can typically get about 12 slices out of a cake. 🙂

I end up making the cupcakes and using the non-piping end of a piping tip to make holes in them! Then I filled the holes made with the strawberry filling and piped the whipped icing on top! I also drizzled some of the liquid from the strawberries onto all of them and set aside the cake from making the holes to crumble over top of them! Then I finished them off with 1/4 strawberry just put in the icing of each one! The last steps are really just for presentation:) I hope this helps!

How did you assemble them? We have made the cake but I need 30 cupcakes on Monday and immediately thought of this recipe.

I’m so glad you ultimately enjoyed it! If you wanted 2 thinner layers you could cut the recipe by 33%, but your measurements could get a bit tricky. You could alternatively make the recipe as is, not fill your pans as much and either discard the excess batter or bake it as cupcakes. 🙂

Definitely agree, the strawberry layers are my favorite part too! Sadly, I only have 2 pans and was too impatient to wait to bake the 3rd layer. I did find that it took about that time to bake through. Even though it was a much thicker layer of cake, still turned out really yummy! I hope to make this again, do you have any suggestions on how to adjust the ingredient quantities for only 2 layers?

Hi Stephanie! The strawberry layers are really a big part of this cake so I would really encourage you to use the three layers and get all of that strawberry goodness. That being said if you put it in 2 8 inch pans they will probably need to cook somewhere around 30-35 minutes. Enjoy! 🙂

I’m so glad you’ve enjoyed it so much, Alyssa! 🙂

Hi Alyssa! It would likely make about 24 cupcakes. I do have a traditional strawberry shortcake if you’d like to check that one out instead. 🙂