Comments on: an imperceptible shift

By: Summer Strawberry Cake « Social Kitchen

Summer Strawberry Cake « Social Kitchen — Thu, 18 Aug 2011 14:18:00 +0000

[...] Summer Strawberry Cake (adapted from here) [...]

By: hkm

hkm — Mon, 04 Apr 2011 02:15:04 +0000

I followed your suggestions and it turned out beautifully. I frosted the sides and layered it with a chantilly cream and decorated the top with fresh strawberry slices. The result was just perfect. Thank you so much! This cake was the perfect birthday present.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Tue, 29 Mar 2011 01:25:55 +0000

hkm: Interesting idea! I would suggest doubling the recipe and baking the batter in two cake pans (1/2 the batter per pan). Be sure to butter, line and flour the pans, so the cake comes out easily. You might also consider using the whipped cream between the layers and dolloped on top, but not surrounding the sides of the cake. I think that would avoid an overwhelming result. Let us know how it turns out!

By: hkm

hkm — Mon, 28 Mar 2011 21:48:48 +0000

I want to make this as a birthday cake. Do you think I could use the cake as layers and frost the outside with whipped cream? or do you think that would be too much?

By: Josh

Josh — Fri, 13 Nov 2009 19:22:46 +0000

Hi, just wanted to say I’ve used this recipe a few times over the last few months (in fact, I have this cake baking in my oven as I type this!), and it is wonderful. Thanks for posting it, my friends and family and I have enjoyed this cake very much.

By: darcy

darcy — Tue, 14 Jul 2009 07:41:59 +0000

Hello, this is a cake that my friend makes all the time. I kept nagging him for the recipe and he was very reluctant to share this amazing recipe with me. LOL I couldn’t believe he actually didn’t want to give it to me but he said it was a beloved family recipe, needless to say I looked up the recipe and here it is, only to be unmasked as Martha Stewart’s recipe! :O)

By: Linda

Linda — Sun, 21 Jun 2009 15:50:30 +0000

Hi, Mine is baking right now. I barely pressed the berries and they are already “sunk” after about 15 mins of baking. Actually, I don’t think the berries are sinking. The cake rises up and bakes over the berries. I do not have a 10 inch pie plate, so I used an 8 inch (I think, it could be a 9 inch.) Anyway, because the batter is deeper in a smaller dish, it is rising higher. I’m sure it will still be very good. I also used blueberries!

Thanks for the recipe and lovely photos!!

By: Elizabeth

Elizabeth — Sun, 14 Jun 2009 12:14:54 +0000

I did press with abandon! However I’m making it again next weekend, so I’ll press my berries lightly.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Thu, 11 Jun 2009 20:54:37 +0000

Monica h, Elizabeth and Leila: Sorry to hear about the sinking!

Monica: Did you use a 10-inch pie plate? Most are 9 inches, so that might be the issue with the overflowing. Mine puffed quite a bit in the oven but did not overflow.

Elizabeth: Sounds spooky! : ) I wonder if the key is *very lightly* pressing the berries in? At this point, I’m at a loss. I didn’t do anything special and only a couple of my berries sunk. Glad it was still a hit.

Leila: I usually use double-acting baking powder. I pressed the berries very lightly — just enough so that they were stable.

By: Elizabeth

Elizabeth — Thu, 11 Jun 2009 20:17:32 +0000

Returning to say the cake was a hit, I was lucky to save a piece for my husband. This recipe is a keeper. I did use 8T of butter and regular sugar for sprinkling.