Comments on: Chocolate Strawberry Cream Cake

By: Sally Wilson

Sally Wilson — Thu, 29 Sep 2016 03:05:55 +0000

This is a GREAT recipe and it will be a cake I make repeatedly! The cake is so moist and light, and the whip cream is amazing! I love adding the gelatin to make it hold its shape better for frosting! I’m looking forward to seeing other recipes of yours!

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Sun, 10 Apr 2016 23:18:07 +0000

In reply to Megan. Hi Megan! Buttermilk is a wet ingredient. You'll buy it in the milk and cream section. It will smell like slightly soured milk and may even be a bit thicker than milk, depending on the brand you buy. Good luck!

By: Megan

Megan — Fri, 08 Apr 2016 12:38:46 +0000

I am making this cake this weekend for my mother inlaws birthday, for the buttermilk is that a dry ingredient or wet I have never bought it or used it before. Thanks :-)

By: JS Nho

JS Nho — Sat, 18 Apr 2015 02:55:33 +0000

I tried this cake in my own style, that I put some melted dark chocolate into the cake batter and substituted coffee with cardamon.
I added more egg white.
Then the cake was fragrant but had sponge like fluffiness..

First trial, I failed in making that cream… the problem was that I put some sugar into the boiling cream;;
When I tried again, it turns out perfect with some lemon juice reducing sugar and vanilla extract…. (actually I wanted to put some fragrant brandy, unfortunately I don’t have it now..)
I will definitely try again this fluffy cream spread.
Thank you for your kind posting and pictures and many hints!

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Mon, 06 Apr 2015 03:09:03 +0000

In reply to Kathy. The gelatin in the whipped filling will form a bit of a crust, so I wouldn't recommend making it in advance. It might make it a but clumpy when you try to spread it!

By: Kathy

Kathy — Tue, 31 Mar 2015 20:55:02 +0000

Can the whipped filling or icing be made the night before ,refrigerated, then used for assembly the next day?

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Thu, 05 Feb 2015 03:40:57 +0000

In reply to Kerry. The strawberries will get a bit icky after about 36-48 hours. Still edible, but they start to look a little purple and squashy. I'd recommend constructing same day.

By: Kerry

Kerry — Sat, 10 Jan 2015 09:21:11 +0000

This cake looks yummy!
How long will it keep once it’s assembled?

By: Bea

Bea — Mon, 09 Jun 2014 11:45:53 +0000

Hallo Kristi, my name is Bea. I’m come from Germany but I’m living in Northern Ireland.
I saw your recipe of the chocolate strawberry cream cake, it looks very delicious.
I’ll try to make that cake on the weekend, I think it will be a challenge for me, because my English is not that good.
I’ll let you know when my cake is done.

Bye then, greetings from Ireland

By: Kristi @ 30 Pounds of Apples

Kristi @ 30 Pounds of Apples — Mon, 09 Dec 2013 18:02:10 +0000

In reply to Amanda. Interesting question. I actually don't drink coffee either, but I love the effect it has on this cake. The finished product doesn't taste anything like coffee, it really just elevates the chocolate-y flavor in the cake. I don't recommend leaving it out entirely as it will affect the consistency of the cake to remove that much liquid. I suppose my first instinct would be to try swapping it out with an instant hot chocolate mix that uses water (not milk) as a base. Give that a shot and see how it goes!