Thank you so much for your help!! ❤️🙏🏻

I’m so happy you liked the cake!
Making it a strawberry flavor can be a little tricky but here are a few suggestions. Since the recipe calls for 2 cups of milk, you can use about 4 cups of strawberries cut up, boil them down on low for a half hour or so until it’s super thick, syrup-like (do not add water to them). And use maybe 3/4 cup of that syrup into the recipe and add a little more to maybe 1 cup if the consistency of the cake batter seems good. The fruit can weigh down the batter, so that is the tricky part. If it doesn’t rise properly, you’ll then have to adjust other items, like eggs and baking powder. But it would be trial and error really. Alternatively, you can add natural strawberry extract (not the artificial stuff it doesn’t taste very good it can give off a medicine type of taste).

Diane,

Thank you so much for your response!! I am just now seeing it because for whatever reason my email didn’t alert me that you had replied. I ended up making this cake as a 5-tier semi-naked cake decorated with a few real flowers and it was a HUGE hit. This recipe is fabulous!!

I now have a second question. Since I love this recipe so much, I’m wondering if it can be adapted into a strawberry cake?? I just have no idea where to start with measurements, how much strawberry to add in and if I need to take anything away..🤔

Hi Lindsay,
I didn’t measure exactly how many cups of batter I put in each cake pan. But I do always make sure the same amount is in each pan. Since they are 13×9 pans and look to be about 1 1/2 inches at least when completely cooled (baked in 2-inch pans) I use this chart https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html but do not believe I had 20 cups of batter, but all cake batter is different so this will be an estimation. Let’s assume my cake had 15 cups of batter. You’ll need 57 cups of batter based on the cake sizes you listed. So you’ll need to make 4 batches of the cake recipe I listed. Of course, be sure you have enough ingredients if you need to make more batter. I have this recipe broken down in smaller portions that work, email me directly if you need me to send you more info as I baked the cakes many times to be sure if for example I wanted 1-8″ cake it was exactly the same texture and taste and rise as with the larger sized recipes. HERE is the 8″ single layer recipe https://www.createdby-diane.com/2019/04/8-inch-round-vanilla-cake.html

I’m making my brothers-in-law wedding cake and thinking about using this recipe. Do you think this will work well as a 4-tier cake? If so, how can I adjust the measurements for two 14” rounds, two 12” rounds, two 10” rounds and two 8” rounds?

Thanks in advance!
Lindsay H.

Yes!
This is my favorite vanilla cake recipe. I’ve made it into a single layer cake and cupcakes. Here is the post on cupcakes https://www.createdby-diane.com/2015/05/vanilla-cupcakes-filled-with-pastry-cream-and-vanilla-frosting.html those are filled. Here is a small batch of cupcakes (not filled, but you can adjust the pastry cream recipe if you want) https://www.createdby-diane.com/2017/10/small-batch-vanilla-cupcakes.html and here is the single layer cake if you ever need it https://www.createdby-diane.com/2017/06/1-hour-strawberry-shortcake.html which I happen to make all the time!