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Strawberry Delight Cake

Rated as 4.88 out of 5 Stars

"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 358 cals
Original recipe yields 15 servings (1 9x13-inch baking dish)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 358 calories; 16 g fat; 50.8 g carbohydrates; 4.5 g protein; 46 mg cholesterol; 247 mg sodium. Full nutrition

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Reviews

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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 ...

Really easy and really good. I did not change a thing!

Very Delicious!

no changes to the recipe and I will definitely make it again

No changes. Will definitely make it again.