1. How do i make the strawberry stick to side of cake? Everytime i try they fall off..

    1. Author

      Hi Leticia,
      Try pressing the strawberries firmly against the frosting. It would also help if you place the sliced strawberries first on a paper towel to absorb any extra moisture.

      1. How did you get those berries to not leak all over the cake, did u cut immediately?

      2. Author

        Hi Tonya,
        I sandwiched the sliced strawberries in between sheets of paper towels to absorb the moisture.

  2. I would like to make this as a two tier cake 8″ & 6″ for a small wedding. would I need to use dowels for support? The topper is kind of on the heavy side.

    1. Author

      Hi Tiffany,
      Dowels are always recommended anytime you stack cakes. Please note that since the frosting is made of cream cheese and whipped cream, the cake will have to be stored in the fridge.

  3. I have big family and if I make the cake bigger do I have to doubble the ingredient???

    1. Author

      Hi Sandra,
      It depends on how big you want your cake to be. This, in itself, is already pretty generous.

      1. Thank you if for example I wanted 8
        layersthen do I doubble it?????!!!!!

      2. Author

        Hi Sandra,
        You can multiply the recipe by 1.5 if you really want more layers. But I think 8 layers might be too tall for this type of cake. To store the cake, it would have to be chilled because of the whipped cream and cream cheese. So with that height it might be a challenge finding a cover to fit over the cake. Once you start stacking, stop if it looks too high. You can always freeze unused layers. Another option would be to make a double layer sheet cake and bake the batter instead in two 9 x 13 baking pans, so that the height wouldn’t be an issue.

  4. Will this cake work as a sheet cake? I want to make a double layer 13×9 sheet cake, with the frosting cover this or should I double the recipe?

    1. Author

      Hi LaDana,
      Yes, you can make it as a sheet cake. The frosting is already pretty generous so you shouldn’t have to double it.

      1. Just wanted to let you know I made this as a double layer sheet cake and it came out beautiful! The only thing I would do different, now that I know, is to make 1 1/2 recipe of the frosting because the sides of the cake were kinda slim, I doctored it with strawberry’s so you couldn’t tell, but I knew, sooo. But other than that, it was perfect and everyone loved it.
        Thanks again for a great cake!

      2. Author

        Hi LaDana,
        Thank you for the feedback.

  5. Thanks for the great recipe! I halved it, used AP flour + TBS cornstarch and baked for 26 min in a 9-in square cake pan. Turned out brilliantly. Used left over puree to make a frosting with a dab of cream cheese, butter, and enough powdered sugar to get the right consistency. Soooo good. My 3yr old requested a strawberry cake for his birthday, and this worked great.

    1. Author

      Hi Michelle,
      Thanks for the input– sounds good!

  6. Can you use regular cream cheese instead of reduced fat

    1. Author

      Hi Brenda,
      Yes, it would be ok.

  7. I just made this cake for tomorrow and it is gorgeous! However, my sliced strawberries are starting to leak…how do I stop this from happening? Also, should the entire cake go in the fridge until tomorrow morning or should it be left out? Thank you!

    1. Author

      Hi Priya,
      You should store the cake in the fridge.

  8. How long the cake can last if it’s stored in refridge?

    1. Author

      Hi Ann,
      If you mean storing what’s leftover, I would give it maybe two days in the fridge. Hard to tell because I usually give my cakes away.

  9. I made this cake today for my daughter’s 30th birthday and it was fabulous. I did 3 layers and it was tall, looked great and tasted even better! Thanks for the recipe!!!

    1. Author

      Hi Connie,
      Glad to hear. Thanks for the feedback!

  10. my oven does not have enough space for more than 1 cake to bake at one time? can i make the whole batter at the same time and bake one cake after another is done baking? if i wait, won’t the bubbles from baking powder vanish ,resulting in a cake disaster?
    did u make the whole batter and made the cake in 2 baking sessions?

    1. Author

      Hi Farhana,
      I bake two cake pans at a time, so while the two pans are in the oven baking, the rest are just sitting on the counter and this method has always worked for me. Yes, I made the entire batter, divided it among the pans and just baked them two at a time.

  11. Thank you very much for the recipe! I tried the frosting and it was awesome. I’m actually making my 3rd strawberry cake with your frosting recipe, my family loves it.

    1. Author

      Thanks for the feedback, Vanessa.

  12. Such a lovely cake! I made a strawberry banana cake for my 12 year old friend’s birthday in July and she loved it, this may be her 13th birthday cake next year ;), though, whipped cream frosting and southern Florida do not mix very well in July make make it in the spring before it gets to hot! Our strawberries aren’t at peak right now. So will be waiting until they are in season again. I pinned this as soon as I saw it!

    1. Author

      Thanks, Pamela. Right, cooler climates do tend to favor whipped cream.

  13. I made the frosting from this recipe for a birthday cake and cupcakes for a friend, but I found that the consistency is a tad too runny to hold its shape when piped. Should I chill the icing or add confectioners sugar to stiffen it?

    1. Author

      Hi Elizabeth, the frosting should have been firm enough to pipe straight on. It helps to start with very cold heavy whipping cream so that it will whip well. Or you can try using regular cream cheese instead of reduced fat cream cheese. Also, make sure you use a wire whip attachment. Yes, you can thoroughly try chilling the frosting and then whipping it again with a wire whip on high. I’m not sure adding confectioners sugar would work as I have never encountered the frosting being too runny, so I’ve never tried doing that.

  14. gonna try this. looks so yummy! for the frosting is it regular sugar or powdered? just wanna make sure. thanks

    1. Author

      Hi Joann,
      It’s just regular granulated sugar for the frosting.

      1. thanks so much

  15. Delicious and beautiful! Thank you for sharing!

  16. WOW! BRAVA!! I pinned this immediately.

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