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My review
Strawberry Delight Cake
633
Paula
"This strawberry cake is really sweet but oh-so-good! Make it at least 2 days in advance. It gets moister the longer it sits."
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Ingredients
1 h 9 m servings 358Original recipe yields 15 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
- Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
- Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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8/6/2017
I just made this twice in the past week! Definitely a great recipe. I did change it up the last time but not because it needed help, it is great the way it is. I had a container of sweetened ...
6/3/2017
no changes to the recipe and I will definitely make it again