{"id":232493,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-cream-cake\/"},"modified":"2024-04-10T08:34:10","modified_gmt":"2024-04-10T13:34:10","slug":"strawberry-cream-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cream-cake\/","title":{"rendered":"Strawberry Cream Cake"},"content":{"rendered":"<p>If you love fruit-forward desserts, you likely have a soft spot for a chiffon cake with fresh berries and whipped cream. Ultra-light and airy cake layers come together with fluffy whipped cream and juicy, sweet berries to make the absolutely delightful\u00a0strawberry cream cake.<\/p>\n<p>This show-stopping three-layer cake is a must-bake when fresh strawberries are in season. Serve slices of the beautiful chiffon cake for a spring dinner, or dress it up even more for a special party.<\/p>\n<h2>Ingredients for Strawberry Cream Cake<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> Eggs are a key part of this recipe, but note that the egg yolks and egg whites are separated and used individually. It&#8217;s easier to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">separate egg whites from yolks<\/a> while the eggs are still cold, but once separated, they should sit at room temperature before incorporating them into the batter.<\/li>\n<li><strong>Lemon:<\/strong> While this isn&#8217;t a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-chiffon-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-chiffon-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon chiffon cake<\/a>, a touch of lemon in the batter provides subtle flavor and helps to balance sweetness for a light, fresh-tasting cake.<\/li>\n<li><strong>Oil:<\/strong> The fat in this recipe comes from canola oil, which enhances the flavor and helps to produce a moist crumb.<\/li>\n<li><strong>Flour:<\/strong> Flour is necessary to provide structure for this cake, binding to all the other ingredients.<\/li>\n<li><strong>Whipping cream:<\/strong> Heavy whipping cream is used to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade whipped cream<\/a>, which is the base of the frosting on this cake.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> Adding just a bit of confectioners&#8217; sugar to whipped cream will not only bring a touch of sweetness to the mixture, but also help to thicken it, which makes it easier to frost the cake. It&#8217;s best to sift the confectioners&#8217; sugar before adding it to the whipped cream.<\/li>\n<li><strong>Vanilla:<\/strong> Just a touch of vanilla will balance out the flavor of the frosting, adding more depth and taming the sweetness of the confectioners&#8217; sugar.<\/li>\n<li><strong>Strawberries:<\/strong> These vibrant berries are the star of the show for this strawberry cream cake! You&#8217;ll want to use fresh strawberries for this cake\u2014no frozen berries, please! Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-strawberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-strawberries\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to store strawberries properly<\/a> in case you have any leftovers.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the eggs<\/h3>\n<p>Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976583\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_1.jpg?fit=700%2C1024\" alt=\"Egg yolks in a blender mixed with sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. In a separate bowl, beat the egg yolks until slightly thickened. Gradually add 3\/4 cup sugar, beating until thick and lemon-colored.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976584\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_2.jpg?fit=700%2C1024\" alt=\"Mixing lemon juice and egg yolk in a blender on a marble countertop\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat in the lemon juice, oil and water.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976595\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_3.jpg?fit=700%2C1024\" alt=\"Holding a large bowl filled with flour \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Combine the flour and salt, and add it to the yolk mixture.<\/p>\n<h3>Step 2: Beat the egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976597\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_7.jpg?fit=700%2C1024\" alt=\"White foam in the blender jar on a kitchen countertop\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976598\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_8.jpg?fit=700%2C1024\" alt=\"Egg mixture in a jar with a wooden spatula placed on a countertop\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976599\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_9.jpg?fit=700%2C1024\" alt=\"Cream mixture in a tube pan placed on counter with an empty jar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Gently spoon the cake batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Bake the cake on the lowest oven rack for 35 to 40 minutes or until the cake springs back when lightly touched. Remove the cake from the oven, and immediately invert the pan. Let the cake cool completely, about one hour.<\/p>\n<h3>Step 4: Make the cream frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1976600 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_10.jpg?fit=700%2C1024\" alt=\"Whipping cream in in a big jar on a countertop \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the whipping cream until it begins to thicken.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976601\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_11.jpg?fit=700%2C1024\" alt=\"White sugar vanilla and cream mixed in a blender\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the confectioners&#8217; sugar and vanilla, and beat until stiff peaks form.<\/p>\n<h3>Step 5: Assemble and decorate the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976602\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_12.jpg?fit=700%2C1024\" alt=\"Layers of cake arranged on a countertop with a knife\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Run a knife around the sides and center tube of the pan, and remove the cake. Cut the cake evenly into three horizontal layers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976603\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_15.jpg?fit=700%2C1024\" alt=\"Placing one layer of cake on a serving plate with whipped cream and sliced strawberries\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place one layer on a serving plate, and top it with some of the whipped cream and sliced strawberries. Repeat. Top with the last cake layer, and spread the remaining whipped cream over the top and sides of the cake. Arrange the sliced berries around the sides of the cake, and add halved strawberries on the top for additional garnish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976604\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_16.jpg?fit=700%2C1024\" alt=\"Strawberry Cream Cake on a serving plate on a table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Strawberry Cream Cake Variations<\/h2>\n<ul>\n<li><strong>Use another cake:<\/strong> You can bake a different type of cake to pair with the whipped cream and strawberries instead. Choose a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-angel-food-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/best-angel-food-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">angel food cake<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butter-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/butter-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter pound cake<\/a> to switch things up.<\/li>\n<li><strong>Include other berries:<\/strong> Strawberries star in this cream cake recipe, but there&#8217;s certainly room on the stage for other berries. Consider adding fresh raspberries, blackberries or blueberries to the mix.<\/li>\n<li><strong>Add citrus zest:<\/strong> Just a touch of lemon or orange zest can go a long way in enhancing the flavor of any dessert. Consider mixing the zest of half of a lemon into the whipped cream topping for a light, lovely citrus flavor.<\/li>\n<\/ul>\n<h2>How to Store Strawberry Cream Cake<\/h2>\n<p>Because this cake has a whipped cream topping, it should be stored in the fridge once assembled. For the best results, store the cake with a cake dome over the top, or cut individual slices and store them in airtight containers. Keep this cake in the fridge for up to two days.<\/p>\n<h2>Strawberry Cream Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976605\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_18.jpg?fit=700%2C1024\" alt=\"Slices Strawberry Cream Cake served on small plates with coffee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you keep strawberries from making cake soggy?<\/h3>\n<p>To be sure the color and juice of the strawberries don&#8217;t seep into the frosting and cake, it&#8217;s best to dress up this cake just before serving it. It&#8217;s also helpful to gently pat the berries dry with a paper towel after washing them to help get rid of excess moisture.<\/p>\n<h3>Can you use store-bought cake for strawberry cream cake?<\/h3>\n<p>Love this recipe, but want to take the ultimate shortcut? Use a store-bought angel food cake. Simply slice it into three layers as instructed, then fill it and frost it with the whipped cream as normal.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.<\/p>\n","protected":false},"author":7061,"featured_media":1973673,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303976,303971,304158,307119,304523,305750,305744,304173,304288,305487,304430,304515,307104,303966,304408,304368,303887,306848,304268,304455,304558,324623,305830,307141,304150,303883,304473],"categories-v2":[308508,308500,310461,309438,310169,308888,311398,311389,309455,308988,308481,259620,310796,308830,308880,310155,308495,308813,308745,308478,309603,259483,308860,308910,309177,311461,310187,309434,308476,308876],"coauthors":[336427],"recommended_recipes":[{"post_title":"Layered Strawberry Cream 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Cake","post_link":"\/recipes\/strawberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22798_TH10523D60-1.jpg"},{"post_title":"Strawberry Cream Cheese Pie","post_link":"\/recipes\/strawberry-cream-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cheese-Pie_EXPS_TOHVP23_20324_MF_11_09_StrawberryCreamCheesePie_1_RMS.jpg"},{"post_title":"Chocolate-Strawberry Celebration Cake","post_link":"\/recipes\/chocolate-strawberry-celebration-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Strawberry-Celebration-Cake_EXPS_TOHD24_46655_AlejandroMonfort_9.jpg"},{"post_title":"Strawberry-Banana Pudding Cake","post_link":"\/recipes\/strawberry-banana-pudding-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Banana-Pudding-Cake_EXPS_SDJJ17_174869_D02_17_6b-3.jpg"},{"post_title":"Strawberry Ice Cream 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Cake","post_link":"\/recipes\/strawberry-marble-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26041_CX1194783D49D-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cream-cake\/","name":"Strawberry Cream Cake","datePublished":"2018-01-01","dateModified":"2024-04-10","prepTime":"PT45M","cookTime":"PT35M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.","recipeIngredient":["6 eggs, separated","1-1\/2 cups sugar, divided","3 tablespoons lemon juice","3 tablespoons canola oil","2 tablespoons water","1-3\/4 cups all-purpose flour","1\/2 teaspoon salt","2 cups heavy whipping cream","1\/2 cup confectioners' sugar","1\/2 teaspoon vanilla extract","3 cups sliced fresh strawberries","2 cups whole fresh strawberries"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the eggs","text":"Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. Preheat the oven to 325\u00b0F. In a separate bowl, beat the egg yolks until slightly thickened. Gradually add 3\/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine the flour and salt, and add it to the yolk mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the egg whites","text":"Beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form. Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Gently spoon the cake batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Bake the cake on the lowest oven rack for 35 to 40 minutes or until the cake springs back when lightly touched. Remove the cake from the oven, and immediately invert the pan. Let the cake cool completely, about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_9.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cream frosting","text":"In a large bowl, beat the whipping cream until it begins to thicken. Add the confectioners' sugar and vanilla, and beat until stiff peaks form.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_10.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble and decorate the cake","text":"Run a knife around the sides and center tube of the pan, and remove the cake. Cut the cake evenly into three horizontal layers. Place one layer on a serving plate, and top it with some of the whipped cream and sliced strawberries. Repeat. Top with the last cake layer, and spread the remaining whipped cream over the top and sides of the cake. Arrange the sliced berries around the sides of the cake, and add halved strawberries on the top for additional garnish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_12.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Molly Allen"}],"nutrition":{"@type":"NutritionInformation","calories":" 408 calories","fatContent":"21g fat (10g saturated fat)","cholesterolContent":"138mg cholesterol","sodiumContent":"146mg sodium","carbohydrateContent":"51g carbohydrate (35g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1,"reviewCount":10,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstetzel"},"reviewBody":"Jolina first you beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.Once that's done fold a fourth of the egg whites into the batter you made with the egg yolks in the second bullet, then fold the remaining whites into the same batter before carefully spooning it into the pan.You want to be careful with this step so you don't deflate the batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakersqueen"},"reviewBody":"when in doubt about making a cake from scratch...I made this with a French vanilla cake mix, and it was wonderful. I do not have luck with sponge type (egg white) cakes, so I've always replaced it with a French vanilla cake mix..made a directed on box for baking, then follow other instructions for filling and how to frost.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bradkatieknott"},"reviewBody":"This cake is really AWEsome. It looks fantastic and tastes even better! It takes a little extra work but it is worth it in the end. My three-year-old gets her stool and helps me with everything. My relatives are always asking when I am going to make it again - and I am happy to oblige!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shecooksalot"},"reviewBody":"While I thought the cake tasted really good, it was a lot of effort and it didn't turn out very well.  I'm glad I tried it at least once though!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"strabue"},"reviewBody":"I made this cake for someone's luncheon.  I didn't go to the luncheon, but everyone was telling how good it was the next day. It looked very nice when put toghether.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kaitlyn'smommy"},"reviewBody":"I made this cake for a family function.  Everyone loved it!!! Cake assembly does require some effort but the end results are delicous.  The only change that I made was adding more sugar to the whipped topping.  Thank you for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tearbear1969"},"reviewBody":"This didn't turn out like the picture!  I didn't really care for the sponge type cake.  Better luck to you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mom212"},"reviewBody":"Made this today using (2) 9\" round cake pans instead of the tube pan.  Came out great.  Had to bake about 30-35 minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"swiss-angel"},"reviewBody":"This cake is good and so pretty.. so light and refreshing!  And quite easy too.  I baked mine in a square pan since I didn't have a tube pan.. split it into 3 layers and decorated as per the recipe.  I highly recommended others to try it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kodijeffery"},"reviewBody":"It's a good cake, but it's pretty labor intensive and I think this woudl work just fine with a store-bought angel food cake.Also, I had to bake this for over an hour -- it would have been a disaster if I'd have stuck to the stated time. Perhaps I'm not as good with the egg whites so this wasn't as fluffy as it is for some people -- maybe that would make a difference in baking time, although I can hardly imagine nearly doubling it!Other than that, it's pretty much like a strawberry shortcake. Good, but nothing special. 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