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Reviewed strawberry shortcake cake
Sunday, Apr 20, 2014 on FoodNetwork.com
“We really liked this cake....although I did make a few changes. Instead of baking in one pan, I used two 8 inch cake pans and baked for about 23 minutes. I used a fork to make a lot of holes in each of the cakes as a way for the strawberry juices to sink into the cake (rather than slicing off a thin layer). Also, I just made my basic cream cheese... ”
"I've been using the NYTimes cookbook recipe for years, substituting V8 juice and decided to try something different with Ina's recipe.....which is my new favorite. One note, in her cookbook, she recommends Sacramento Tomato juice, which is what I used (although I'm not sure how much of a difference it makes. It's in the fridge now chilling for l"