:) I also will have to admit, I did make it for breakfast :) with a big cup of black coffee it was awesome! I used a cast iron pan and preheated in the oven with the butter in it to brown then didn’t cool the butter before pouring it in the rest of the mixture to mix really fast and then back in the oven and it really gave it a nice crusty caramely (spl?) texture to the 2-3 outer inches of the cake from the residue of the melted butter in the pan
OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world. I debated over roasting them, thinking that surely the cake would be just as good with them put in fresh. Then I thought, what the heck, I’ll try it. And was disappointed that I didn’t like the taste of them by themselves. But in the cake? Holy moly. Best thing ever. So much so that I’m about to roast some more to put into some breakfast muffins. Yum yum yum.
Rebecca YESSSSS!!!!! I’m so so so excited that you liked this cake, and that you went for the roasted strawberries! Aren’t they magical when combined? Thanks so much for taking time to share your review here, and again, I’m so happy that you liked the recipe! Makes my day :-)
So I made this cake a second time, for a church group. They raved about it, wanted the recipe, etc. Now I’m about to make it a third time, this time for family. Definitely a big-time winner!
My top tier from my wedding cake had a tragic fate…it was left out to thaw on the counter for our first anniversary. Subsequently, this was the day we found out our dog could reach the counter top. So, he enjoyed our cake without us. I did, however, make this cake tonight, and LOVED it! This time, the dog did not indulge. Lesson learned! Thanks, Erin!
I cannot believe that story about your top tier! Your dog lucked out that night :-) I’m so happy that you enjoyed this recipe. Thanks so much for letting me know!
I LOVE your recipes! Have you ever tried this recipe with coconut flour to replace all purpose flout? If so what would be the ratio to do this?
Thank you kindly for sharing your gifts with us!
Lynn, thank you!! This recipe actually won’t work with coconut flour; coconut flour is VERY dry, so you can’t swap it in unless the recipe was created for with coconut flour in mind. If you’d like to cook with coconut flour, I have a selection of coconut flour recipes here: https://www.wellplated.com/tag/coconut-flour/
Me and my daughter made this during q and it turned out absolutely delicious!! The strawberries are delicious. We never roasted strawberries before and were not sure how they would turn out but was so easy ! Than you for creating this recipe.
I made this last weekend for Easter and we all loved it! The roasted strawberries were so easy and soooo delicious. I’m making it again this weekend for my niece’s birthday dinner. The sliced almonds are mandatory! Great combination of flavors in this cake.
Followed recipe exactly and got a dense. Soggy mess
Didn’t cook evenly so.it was brown on the edges. Way too sweet
Reading the positive reviews I wonder what I did wrong
Hi Amanda, I’m sorry you had trouble with the recipe. When you say it didn’t cook evenly, that makes me think there is an issue with the oven and the internal temperature. Do you have an oven thermometer?
This was beautiful! The cake turned out great, even though I used a 9in. pan instead of an 8in. pan (it cooked just the same and gave me extra surface area for the strawberries lol). Baking the strawberries was a wonderful idea, although I had to bake them longer and strain some of the extra liquid from them so they’d thicken a bit more. Will definitely make this again!!
Such a great and easy recipe! I just made it with freshly picked strawberries last weekend. It was a hit! I like the balance of the sweetness from the batter + strawberries and the slight sourness from strawberries.
I made this Strawberry Cake for a small get-together, and it was perfect for the occasion. The cake was moist, flavorful, and had a beautiful strawberry taste that was both refreshing and satisfying.
I made this yesterday & poured it into my heart-shaped pan. Not too sweet and reminds me of ‘strawberry shortcake’. I served it with a big dollop of whipped cream & garnished with a big fresh strawberry. Everyone loved it!
Hi Olga, while I haven’t tested it out myself, it seems like either one of these would work, including a plant based butter. If you decide to experiment, I’d love to know how it goes!
Hi Helen! If you’d like to save it an use it elsewhere, you could try using it as an ice cream topping! Or pour it over some greek yogurt and granola. That would be tasty! Would love to hear how you use it!
Hi Erin,
Is it possible to reduce or substitute the sugar in the Strawberry Cake recipe?
I’m excited to make it for my daughter’s birthday & she is trying to do a clean diet with
no or little sugar.
Hi Jean! I haven’t tried either one so it would be hard for me to say for sure. Sugar tends to help structure the cake and with the texture, among other things so I am not sure how much could be reduced or replaced. If you decide to experiment, I’d love to know how it goes!
Everyone at my party loved it. I can’t have gluten, so I used Wegmans one for one baking flour in place of the all purpose flour, and made it in my trusty cast iron as written in the instructions— it came out wonderfully, everyone raved about it (and only two out of 10 are gluten-free). A couple people expressed a wish that I had made seconds (even though the servings were large haha). The only other modifications I made were that I used macerated strawberries instead of roasted strawberries, and I topped it with homemade whipped cream. It tasted like a giant delicious buttery almond cookie.
I have no idea how I came across this recipe, but first made it back in 2014. Thankfully I saved the source link, and see it redirects to here. Over the years I’ve made this cake many times just as written, as well as sometimes changing out the fruits or adding spices here and there. Last night I used up some tired blackberries and mango, and added cardamon, garam masala, and black pepper. This is such a great cake and an absolute favorite! Thank you so much for sharing.
Just made you recipe and it is fantastic! Thank you for posting it!
Yay Jasmine! I’m so excited that you enjoyed the cake. Thanks so much for letting me know–I love hearing from readers who try my recipes!
:) I also will have to admit, I did make it for breakfast :) with a big cup of black coffee it was awesome! I used a cast iron pan and preheated in the oven with the butter in it to brown then didn’t cool the butter before pouring it in the rest of the mixture to mix really fast and then back in the oven and it really gave it a nice crusty caramely (spl?) texture to the 2-3 outer inches of the cake from the residue of the melted butter in the pan
OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world. I debated over roasting them, thinking that surely the cake would be just as good with them put in fresh. Then I thought, what the heck, I’ll try it. And was disappointed that I didn’t like the taste of them by themselves. But in the cake? Holy moly. Best thing ever. So much so that I’m about to roast some more to put into some breakfast muffins. Yum yum yum.
Rebecca YESSSSS!!!!! I’m so so so excited that you liked this cake, and that you went for the roasted strawberries! Aren’t they magical when combined? Thanks so much for taking time to share your review here, and again, I’m so happy that you liked the recipe! Makes my day :-)
So I made this cake a second time, for a church group. They raved about it, wanted the recipe, etc. Now I’m about to make it a third time, this time for family. Definitely a big-time winner!
Rebecca, I’m so excited to hear that and know how many of you have enjoyed this cake. Thank you!!!
My top tier from my wedding cake had a tragic fate…it was left out to thaw on the counter for our first anniversary. Subsequently, this was the day we found out our dog could reach the counter top. So, he enjoyed our cake without us. I did, however, make this cake tonight, and LOVED it! This time, the dog did not indulge. Lesson learned! Thanks, Erin!
I cannot believe that story about your top tier! Your dog lucked out that night :-) I’m so happy that you enjoyed this recipe. Thanks so much for letting me know!
I LOVE your recipes! Have you ever tried this recipe with coconut flour to replace all purpose flout? If so what would be the ratio to do this?
Thank you kindly for sharing your gifts with us!
Lynn, thank you!! This recipe actually won’t work with coconut flour; coconut flour is VERY dry, so you can’t swap it in unless the recipe was created for with coconut flour in mind. If you’d like to cook with coconut flour, I have a selection of coconut flour recipes here: https://www.wellplated.com/tag/coconut-flour/
Me and my daughter made this during q and it turned out absolutely delicious!! The strawberries are delicious. We never roasted strawberries before and were not sure how they would turn out but was so easy ! Than you for creating this recipe.
I’m so pleased that you enjoyed the recipe, Alla! Thank you for sharing this kind review!
Hi quick question! I noticed instructions say 8” skillet but pan you linked to is just under 12”. What size do you usually use for this cake? Thanks!
Hi Julie! Always follow what the instructions say, and in this case it would be the 8″ skillet. Hope you enjoy it!
I made this last weekend for Easter and we all loved it! The roasted strawberries were so easy and soooo delicious. I’m making it again this weekend for my niece’s birthday dinner. The sliced almonds are mandatory! Great combination of flavors in this cake.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Followed recipe exactly and got a dense. Soggy mess
Didn’t cook evenly so.it was brown on the edges. Way too sweet
Reading the positive reviews I wonder what I did wrong
Hi Amanda, I’m sorry you had trouble with the recipe. When you say it didn’t cook evenly, that makes me think there is an issue with the oven and the internal temperature. Do you have an oven thermometer?
Easly to make and a huge hit!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
This was beautiful! The cake turned out great, even though I used a 9in. pan instead of an 8in. pan (it cooked just the same and gave me extra surface area for the strawberries lol). Baking the strawberries was a wonderful idea, although I had to bake them longer and strain some of the extra liquid from them so they’d thicken a bit more. Will definitely make this again!!
Great to hear, thank you Audrey!
Such a great and easy recipe! I just made it with freshly picked strawberries last weekend. It was a hit! I like the balance of the sweetness from the batter + strawberries and the slight sourness from strawberries.
So happy to hear you enjoyed the cake, Jessica! Thank you!
I made this Strawberry Cake for a small get-together, and it was perfect for the occasion. The cake was moist, flavorful, and had a beautiful strawberry taste that was both refreshing and satisfying.
Yay! Great to hear, Candice!
I made this yesterday & poured it into my heart-shaped pan. Not too sweet and reminds me of ‘strawberry shortcake’. I served it with a big dollop of whipped cream & garnished with a big fresh strawberry. Everyone loved it!
Great to hear, thank you Olivia!
Wondering how this would work using an all purpose gluten free flour? It sounds amazing!
Hi Melissa, a 1:1 substitute should work, but I haven’t tested it myself. If you decide to experiment, I’d love to know how it goes!
Any suggestions for making it dairy free? Coconut oil? Olive oil? Thanks
Hi Olga, while I haven’t tested it out myself, it seems like either one of these would work, including a plant based butter. If you decide to experiment, I’d love to know how it goes!
What do you do the strawberry syrup from roasting the strawberries
Hi Helen! If you’d like to save it an use it elsewhere, you could try using it as an ice cream topping! Or pour it over some greek yogurt and granola. That would be tasty! Would love to hear how you use it!
Hi Erin,
Is it possible to reduce or substitute the sugar in the Strawberry Cake recipe?
I’m excited to make it for my daughter’s birthday & she is trying to do a clean diet with
no or little sugar.
Hi Jean! I haven’t tried either one so it would be hard for me to say for sure. Sugar tends to help structure the cake and with the texture, among other things so I am not sure how much could be reduced or replaced. If you decide to experiment, I’d love to know how it goes!
Everyone at my party loved it. I can’t have gluten, so I used Wegmans one for one baking flour in place of the all purpose flour, and made it in my trusty cast iron as written in the instructions— it came out wonderfully, everyone raved about it (and only two out of 10 are gluten-free). A couple people expressed a wish that I had made seconds (even though the servings were large haha). The only other modifications I made were that I used macerated strawberries instead of roasted strawberries, and I topped it with homemade whipped cream. It tasted like a giant delicious buttery almond cookie.
So glad to hear, Caroline! Thank you!
I have no idea how I came across this recipe, but first made it back in 2014. Thankfully I saved the source link, and see it redirects to here. Over the years I’ve made this cake many times just as written, as well as sometimes changing out the fruits or adding spices here and there. Last night I used up some tired blackberries and mango, and added cardamon, garam masala, and black pepper. This is such a great cake and an absolute favorite! Thank you so much for sharing.
So glad to hear you enjoyed the cake, Madelyn! Thank you!
Hi Erin, Can I use frozen strawberries? If yes, what needs to be done. I really plan to make this one as it sounds perfect. Thanks
Hi! Honestly I worry they wouldn’t cook down enough in the oven because there would be so much moisture. I would recommend to use fresh.