Friday, May 20, 2011

Strawberry Cream Cake

This is one of my favorite cakes and it is so quick and easy! There is nothing like a cold piece of cake on a hot day. Yum!  The recipe starts off with a cake mix, so it has very few ingredients and it is quick.

The first step is to make your cake according to the directions on the box.

Pour the yummy batter into your baking dish.  For those of you that like to lick the bowl, this is some good batter!

The cake bakes in about 30 minutes and it is a pretty golden brown.  While you are waiting for the cake to cook, poke holes throughout the cake with the end of a wooden spoon.  Make sure you poke lots of holes, because that is where all of the yummy strawberry goodness will end up.

When your strawberries are thawed, just throw them in the food processor or blender and puree until smooth, juice and all.

Now it is time to pour the strawberry goodness over the cake.  After a few hours, the strawberries will get really soaked up by the cake.

This is what your cake will look like after you have topped it with the luscious whipped cream topping.

And the best part, ENJOY!


1 Duncan Hines Strawberry Supreme Cake Mix
2 10 oz. packages frozen strawberries (pureed in food processor)


1 3.4 oz. pkg. Instant Vanilla Pudding
1 C. milk
1 small container of Cool Whip

Grease a 9 x 13 baking pan.  Prepare cake following the package directions.  Bake as directed.  Cool.

Poke holes all over top of cake with the end of a wooden spoon.  Spread pureed strawberries over the top and let them soak in for a few minutes.

Combine pudding mix with milk.  Add cool whip.  Top cake.

Refrigerate for several hours before serving.


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