This is a delicious and not-too-sweet strawberry cake covered with tart lemon icing and sprinkled with toasted slivered almonds. You can use white sugar if you prefer, but I like raw because it is more flavourful.
this cake is amazing, 5 guys demolished 1st cake in minutes - 17 Jul 2013
Easy, moist, delicious cake - perfect for afternoon tea. My husband really enjoyed this cake and ate it without frosting/icing. I preferred fresh whipped cream over the lemon frosting. Excellent recipe. - 11 Sep 2016
I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better. Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid. I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great! - 17 Feb 2004 (Review from Allrecipes USA and Canada)