I was surprised at how the strawberries shone through the individual elements. I would rate the cake 5, if you trim the edges and bottom for better texture. It was a bit heavier than I expected. I personally prefer the bite of a denser cake, as opposed to sponge, so that was not a disappointment, tho I may be trying to get it lighter in the future. My strawberries were very bright and ripe, and that may have born the blame for the flavor shining through in the cake. The buttercream was perfect, and the strawberry flavor was good. A rich butter and an extra pinch of salt balances the sweetness. The missing star is bc, imo, the combination of the cake and frosting alone would have been too sweet. I do not approve of sickly sweet cake. In my experience, even ppl who think they do (like overly sweet), find more balanced sweetness far superior, given the opportunity to be choosy. I sliced the cakes to make a 4 layer cake and used a v thin crumb coat of frosting on both top and bottom of each later, and for the filling using a homemade, low-sugar, refridgerator strawberry jam. It added a bright freshness that would have been sorely missed if using only buttercream as the filling. Regular jam would have been too sweet. I will make this again.

Baked and decorated a single layer six inch cake. It was delicious and adorable.

This icing is sooo good!

it was really good. my icing was a bit runny though

Wonderfully delicious. Thank you for this recipe.

My rating is only for the cake, as I decided to make strawberry whipped cream for the frosting, which was an amazing combination. Made this cake for my daughter’s first birthday, it was outstanding! The strawberry flavor is subtle (even with out of season strawberries) but delicious and refreshing! My cakes took a little longer to cook than the recipe called for.

It was ok, very sweet. Think it would be better with some ground dehydrated strawberries also added to the batter as well as the frosting .... would pump up the flavor. If I make it again, I will also use Wilton's standard frosting and add the berry puree instead of cold milk. The straight buttercream is not very Summer friendly.

Looks good won’t taste it till tomorrow