This is simply the best! A co-worker requested a strawberry birthday cake, so I broke a personal rule and baked and served something I had not tested before, and she and everyone else loved it! I used strawberry powder from Angel Specialty Products, which eliminated the need to blend another type of powder. Thank you for the recipe – this is the only strawberry cake I’ll ever make!

I usually use McCormick strawberry extract, but Watkins is another good option!

I highly recommend Vancouver Freeze Dry for online shopping of freeze dried fruit and powders. The best price anywhere especially for Americans because of the exchange rate.

The cake was a very good texture and it was a easy recipe to follow, but, surprisingly, not the intense strawberry flavor I expected, especially given the amount of strawberry powder in the batter. I thought 2 teaspoons of vanilla may have softened the flavor a bit so I might try to replace ½ to 1 teaspoon of the vanilla with strawberry extract. The glaze was not the light pink color as pictured. It was deep red like a ripe strawberry, so milk instead of water would be necessary to achieve the light pink color. But I’ll definitely use the full red strawberry glaze for sugar cookies, since the flavor was great using the strawberry powder. I’ll make the cake again and see how it turns out with a couple tweaks.

The absolutely best. It was so moist and flavorful. Got rave reviews and everyone said never lose this recipe.

Hi, Marisa! You could bake this recipe in two 23-cm (9-inch) round cake pans or cut the recipe in half and bake it in one. Baking time will probably be 25 to 35 minutes.

Thanks for the tip! I will write that down and give it a try next time. 

Glad you enjoyed the cake, Tammy! If you found that it was a bit dry, it may have been a little over baked. You can try reducing the baking time by 5 minutes next time and see if that helps.