Comments on: Strawberry Fields Forever

By: Astrid

Astrid — Mon, 26 Jul 2010 17:34:42 +0000

Thanks for this recipe, the dough is great. I made it for our Sunday cake yesterday with fresh Hawaiian grown strawberries and the family loved it. How much better can life get than having a beautiful day with a delicious treat... Aloha

By: Rajeev Thomas

Rajeev Thomas — Mon, 25 May 2009 19:19:58 +0000

Hi Nicky.... I have tried your strawberry cake and the glaze recipe you mentioned to Krystal. All I can say is WOW and WOW again. The cake was very soft. And the best consistency I have ever seen for a cake base. I think Jacelyn, may be stirred in egg whites too much rather than folding in?? Thank you for the great recipe..... I will be back to your website often. Thanks again Nicky...regards, Rajeev.

By: Jacelyn

Jacelyn — Sat, 07 Oct 2006 08:36:06 +0000

Hi, I tried making these today. And I must admit I was rather disappoineted with the sponge base. Without any leaveners (baking powder/ soda) added, the cake turned out rather hard and dense. I thought sponge cake are susposed to be soft? I followed your recipe to exact, and I'm not sure what went wrong.

EDIT: Hi Jacelyn, I'm sorry you weren't satisfied with your results. I've used this recipe over and over again and always have been happy with the outcome. Maybe we have different expectations about sponge cakes as a base for strawberries, since I like to eat mine straight out of my hand and therefor the cake has to be rather dense. My favorite fluffy sponge cake would be this recipe, we just had it last weekend again and I can't imagine it to be any better and fluffier.

By: Nicky

Nicky — Sun, 23 Jul 2006 10:40:54 +0000

Hi Krystal, Yes, I think this recipe is pretty similar to what your boyfriend/his friend may have in mind. This is what I found online in a German forum: Tortenguss translates to clear cake glaze in English. You may order it here or try making it yourself (I haven't tried this recipe): Clear Fruit Glaze 1/2 cup sugar 1 cup water or fruit juice 2 tbsp. corn starch 2 tbsp. corn syrup Bring sugar to a boil with 1/2 of the water or juice. Dissolve cornstarch in 1/2 water or juice and add to the sugar mixture. Cook, stirring until mixture thickens and clears. Stir in corn syrup. Bring to a boil then remove from heat. Cool before using.

By: Krystal

Krystal — Thu, 20 Jul 2006 07:06:27 +0000

My boyfriend used to live in Burghausen four years ago and always raves about a tartlike cake that he used to eat that had lots of fresh strawberries on top and something that he describes as a "gelatin-like" substance over all of it...I have no idea what he is talking about, but his friend who still lives there calls it a "erdbeerkuchen." Is the above recipe similar to what he could possibly mean? I want to make it for his upcoming birthday as a surprise. Please tell me what you think! Any help is much appreciated! :)

By: Patricia Scarpin

Patricia Scarpin — Wed, 12 Jul 2006 18:34:29 +0000

It's Snoopy!! :D

Beautiful cakes!