Hi! I followed your strawberry cake recipe exactly as written, but unfortunately it didn’t turn out well. The texture came out very dense and not light as expected.
I also noticed that when preparing the strawberry milk, it curdled during heating, which already seemed off and may have affected the final result.
I just wanted to share this feedback in case there might be a mistake in the recipe or if any clarification could help. Thank you!
Hi! Thank you so much for trying the recipe and for sharing this, I really appreciate it!
For the strawberry milk, it’s normal for it to look slightly separated while heating since strawberries are naturally acidic, but it shouldn’t become overly thick or curdled. It sounds like it may have reduced a bit too much, which can throw off the moisture balance and lead to a denser cake. The creaming step is also really important in this recipe, beating the butter, sugar, and oil until very pale and fluffy is what helps incorporate air and gives the cake its lift. If that step is shortened, the final texture can turn out heavier.
I’m so sorry it didn’t turn out as expected, but I really appreciate the feedback!
This finally looks and sounds like the strawberry cake I’ve been dreaming of. I’m so excited to make it!! 😍💖
Hope you love it!!!
This sounds delicious! I love strawberries with cream cheese frosting. I'll have to try it!
Followed your recipe and turned out AMAZING!!🍓Thank you for this!
Hi! I followed your strawberry cake recipe exactly as written, but unfortunately it didn’t turn out well. The texture came out very dense and not light as expected.
I also noticed that when preparing the strawberry milk, it curdled during heating, which already seemed off and may have affected the final result.
I just wanted to share this feedback in case there might be a mistake in the recipe or if any clarification could help. Thank you!
Hi! Thank you so much for trying the recipe and for sharing this, I really appreciate it!
For the strawberry milk, it’s normal for it to look slightly separated while heating since strawberries are naturally acidic, but it shouldn’t become overly thick or curdled. It sounds like it may have reduced a bit too much, which can throw off the moisture balance and lead to a denser cake. The creaming step is also really important in this recipe, beating the butter, sugar, and oil until very pale and fluffy is what helps incorporate air and gives the cake its lift. If that step is shortened, the final texture can turn out heavier.
I’m so sorry it didn’t turn out as expected, but I really appreciate the feedback!