TOP Reviews:
My husband LOVED this!!! I used 2-1/2 C chopped strawberries, 1 teaspoon each of vanilla, almond and strawberry extracts, and omitted the almonds and water (with all that fruit, no more liquid was required). This is a delight! As a matter of fact, I’m making another batch using blueberries (I’ll omit the strawberry extract this time) as soon as I finish this review. Thanks for a great recipe!
It was amazing! I added 1 1/2 cups of strawberries instead of just 1 cup, and it worked out just right! I couldn’t find my vanilla extract, so I substituted maple syrup, and in my opinion, it made it taste even better than it would’ve. I decided not to use almonds because my family isn’t big on nuts, but it still tasted fine without them. It’s an extremely easy recipe, so I had my younger siblings “help” me out, and they had a lot of fun. Can’t wait to try more recipes!
This cake was easy to make and tasted so good. The only thing I didn’t have in the recipe was the ground almonds. I made it in a budnt cake pan and baked it for the time recommended. Turned out great!
This recipe is delicious!!! I didn’t have two eggs, so I just added a bit more milk, soooooo good. I also added a touch more strawberries. I love that it is super sweet and has a shortbread taste to it. Would definately make this one again!!!
I found this recipe delicious as did the guests I had over who tried it. I used a tablespoon instead of a teaspoon of ground almonds just because I love the flavor, but the strawberries made a delightful change to pound cake (which I love anyway!)
I really liked this recipe. Changes….I used half whole wheat flour, only 1 c. sugar, 2 c. strawbrys, 2 c. rhubarb in a 8X8 glass dish, topped with cream cheese frosting. Very dense, very tastey. MMMMMM!
I liked this recipe. I must admit that I used a bit less sugar (1 1/3 c.) given that people were saying it was too sweet. Before reducing the sugar, I tasted my strawberries which were a bit bland. My recommendation is to determine how much sugar you will use depending on the sweetness of the strawberries. I then proceeded as the recipe said. My personal touch was adding 1/2 tsp. of almond extract and 1/2 tsp. of baking powder (as someone suggested for high altitude). I also added the baking powder as I feared my batter wouldn’t raise enough. The outcome was a moist and fruity cake. Very tasty and not extremely sweet. I baked it in a couple of different molds and it yielded the following: 12 mini cupcakes, 6 regular cupcakes, and 6 mini bundt size cakes. This recipe could easily make 12 to 15 cupcakes or one loaf pan. If you go the route of cupcake and mini bundt sizes only bake them for about 30 minutes and add 5 extra minutes if you notice they need to brown a bit on the top. I will definitely make this recipe again!
Ingredients:
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
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