I just did a strawberry cake from scratch and I had some problems. Don't know if this was my problem but I halved the recipe. After reading the reviews, I decided to sift my flour before measuring and whipped the egg whites last and folded them in the batter. I made both a 6 inch cake and cupcakes. Both ending up shrinking so much. My cupcakes looked like mini cupcakes LOL!! The cake must have shrunk at least an inch. I dont know what went wrong!! Any suggestions...or if you have a no fail strawberry cake preferably from scratch that would be great 
http://allrecipes.com/Recipe/Strawberry-Cake-from-Scratch/Detail.aspx
I make this cake all the time and I've never had a problem. I do sift the flour prior to measuring (the recipe is written that way), but I do NOT whip the egg whites and fold them in. I mix the eggs normally. You also have to be careful with overmixing this cake. It's sensitive
Try again and don't whip the egg whites. Good luck!
I use Martha Stewart's recipe (Sprinkles Cupcakes recipe). I think the only change I made was to use cake flour instead of AP, and found it's much more cakey and less like a muffin texture. Everyone is correct that you can easily over beat it. I also have the eggs at room temp and heat the milk in the microwave until room temp. HTH
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