Comments on: Strawberry Bundt Cake

By: Lynn

Lynn — Sun, 29 Jun 2025 12:43:58 +0000

In reply to Lisa R. Thank you so much, Lisa!

By: Lisa R

Lisa R — Fri, 27 Jun 2025 17:42:11 +0000

This cake is absolutely AMAZING! I brought it to a dinner party and everyone wanted seconds. It’s easy to make and so delicious. Will definitely make it again.

By: Lynn

Lynn — Mon, 23 Jun 2025 12:01:19 +0000

In reply to mam. Hi, mam-- this sounds like user error. You can see several positive reviews on the recipe that came before you, and it's probably helpful to know that this Bundt cake is the exact same recipe as my strawberry layer cake which has accumulated tons of positive reviews since its publication in 2017. So, while you may think it "incredulous" that no one mentioned this, it's probably because there was an error on your part.

By: mam

mam — Sun, 22 Jun 2025 17:31:31 +0000

The most horrible cake ever made. I should have stopped when I saw the ratio of flour, sugar and butter in the recipe . It looked off, and it was. It was sickeningly sweet and the texture of a sugar cookie , not a moist crumb. Incredulous that no one commented about this.

By: Lynn

Lynn — Fri, 23 May 2025 11:58:22 +0000

In reply to Carla.

Hi, Carla! The step says:

“Using a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have about 2 Tablespoons of strawberry powder. Set aside.”

So you’ll start with 1/3 cup of the full freeze-dried strawberries which will process down to 2 Tablespoons. Does that make more sense?

By: Carla

Carla — Fri, 23 May 2025 11:29:26 +0000

Hi Lynn I have a question
In your instructions on making the strawberry ganache how do the two tablespoon of dried strawberries suppose to measure out to be the 1/3 cup I am a little confused on that

By: Lynn

Lynn — Fri, 16 May 2025 15:53:21 +0000

In reply to Stacy Brown.

Hi, Stacy– thanks so much for your feedback! I already updated the recipe card for specific troubleshooting regarding the ganache like we chatted about 🙂 and cooling in the pan is to minimize sticking! I’m so glad you enjoyed it and I’m excited to hear how else you prepare it!

By: Stacy Brown

Stacy Brown — Thu, 15 May 2025 17:08:31 +0000

Absolutely fabulous cake! So moist and light that I could hardly believe it! I will say that my ganache did not turn out to be pour-able like you showed. Perhaps 2/3 Cup of Cream?!?! Most importantly though, the cake needs NOTHING ELSE! Serve with some ice cream and left-over strawberries or perhaps a Chantilly Cream with strawberries instead…hmmmm the possibilities are endless! I was suspect of cooling the cake inside the bundt pan but I did it and I suppose that is so that the cake cools more slowly, is that correct? Make sure you have a BIG bundt cake pan for this recipe!

By: Lynn

Lynn — Mon, 12 May 2025 14:24:41 +0000

In reply to Rachael.

Thanks, Rachael! I’m glad you made it work– this just means you have to make it again 🙂 I appreciate your review!

By: Rachael

Rachael — Sun, 11 May 2025 23:46:15 +0000

Perfect for Mother’s Day! Cake had awesome flavor and texture! I’m admittedly not the best at working with chocolate- my “ganache” thickened and hardened rather quickly (even after an attempt to reheat/melt thinking my cream wasn’t warm enough to melt the chocolate the first time), so I spread it on more like frosting. Great flavor, but wish it had more of the “drizzle” look to it!

By: Lynn

Lynn — Thu, 08 May 2025 12:17:42 +0000

In reply to Melissa Brandon. Hi, Melissa! I just updated the recipe card to have the link to the cupcakes, which you can find right here, too. It's not the same recipe, but it is similar. Enjoy!

By: Melissa Brandon

Melissa Brandon — Thu, 08 May 2025 12:14:35 +0000

Can I make cupcakes w this recipe?