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My review
Strawberry Delight Cake
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 358 calsOriginal recipe yields 15 servings (1 9x13-inch baking dish)
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Directions
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Prep
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Cook
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Ready In
- 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.
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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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 ...