However, I think the metric equivalent of 450g for 3/4 lb. Did you use really large strawberries? Hope that helps! I made this with a pound of sliced strawberries that had marinated with sugar for an hour and was blown away by the total deliciousness. Hi Jen-This cake is so awesome as is – I’ve made it many, many times! Denise. An absolutely delicious cake that I imagine could accommodate any ripe summer fruit. It is fantastic. We couldn’t wait to taste it so only waited 20 min so it was still warm but delicious! A must have recipes, so versatile… Thank you for your blog and all your fabulous recipes. The leftovers made for a nice breakfast. That’s a bit of a head-scratcher – While you didn’t cut it back drastically, using less sugar than a recipe calls for can impact the texture (as sugar does add some moisture). Set aside. Add the wet ingredients to the dry bowl and whisk to combine. Hi – this looks amazing!! The cake came out delicious but a little on the dense side. This was really easy to make, and it was perfect for the remainder of the strawberries from strawberry picking! Hello, Jenn, My cake was too crumbly. Hi Louann, Unfortunately, I don’t think almond flour would work here — sorry! Hope that helps! Will become our go to cake. Now, I have made many strawberry cakes and it is always hard with the amount of liquid so I decided to give your recipe a try since the puree made since. Fabulously moist cake. Excellent recipe. The mix of meringue icing with strawberry and white chocolate ganache makes it a perfect summer dessert, Just blitz and bake to produce this fruity dessert, Layer biscuits with strawberries and cream and they'll soften to create an indulgent no-bake dessert. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing, Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. I cried tears of joy. It’s easy and fool proof. I would like to bake this as muffins.. Is that possible? I’ve made it 6 or so times in the past 2 months and every time there is not a crumb left and rave reviews. No! Thank you, Diane, Hi Diane, Welcome to the site! Strawberry is my favorite. Put the strawberries in a baking dish and mix with the sugar. I also have this blueberry coffee cake if you want to take a peek at it. Hi Jenn, Just got some local peaches and would love to try your yummy strawberry cake with them. I have made this cake 3 times within 2 weeks already for birthday’s. They can be made into mini muffins (I’d start checking them for doneness at about 12 minutes.) Thaw before using in the recipe. We ate it the first day with ice cream, and the second, warmed up with custard. Hope you enjoy! This recipe is a true keeper. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day. It didn’t resemble anything like the pic on here, but oh my! I baked it in a tube pan and added blueberries with the strawberries to make it more patriotically red white and blue. This recipe is very easy to make and absolutely delicious!!! A truly excellent recipe that always turns out fluffy and oh-so moist. Any chance that could cause the strawberry flavor to be weak in the cake? Perfect size cake. Your mixture should look cohesive at this point. Are you sure on the cooking time? And I haven’t tried it with canned peaches, but another reader said he did and was happy with the results. 4th of July perfection! I can’t wait to try it out. There were no leftovers! Hi Mary, Probably not; I would try reducing the cook time a bit next time. We do have extra strawberries so I will serve those with the cake when we have it next time. This is definitely a cake that would be baked for many years to come. Once with regular flour, and once with gluten free flour. Hope you enjoy! Hi Cheryl, you could use that but I’ve decided that I actually prefer using [the same amount of] confectioners’ sugar instead of granulated sugar (the cornstarch in confectioners’ sugar helps to stabilize the whipped cream a little better). My cake texture and taste were “not right”. Wonderful cake, so easy to make and absolutely delicious. Loved the texture tooo! Adjust an oven rack to the middle position and preheat to 350ºF/176ºC. The secret is adding a fresh strawberry reduction to your cake batter and mix the rest into your buttercream frosting for a fresh strawberry cake recipe that tastes like real strawberries! I made it for Easter egg hunt party and this desert was perfect for the occasion. Also, can I use a square 8″ silicone mold?? Easy, delicious, and came out just like the picture!! Very easy to make and delish! I’m so glad to have found your site and excited to try my next recipe! Have fun baking! I’ve been wondering if it’s possible to incorporate more strawberry into the cake? Thanks for this great recipe. . Cathy. I made it for my three teenage grandchildren yesterday and they loved it so much they finished it before they went to bed. I have made it with brown sugar when I was out of white sugar- the entire recipe with brown sugar not just the topping — and my children prefer the cake with brown sugar.