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Friday, May 17, 2013

Strawberries and Cream Cake

This cake is a great way to finish off your Memorial Day feast next weekend. This is a variation of other poke cakes on the blog. Like the others, this cake is easy to make and tastes great. It is best to make this cake at least a day before you want to serve it. It gets better the longer it sits in the refrigerator. It takes a lot of will power not to just dive into the cake, but trust me. It is worth the wait!

Strawberries and Cream Cake
(Printable Recipe)

1 box strawberry cake mix, plus ingredients to make cake
1 jar Strawberry ice cream topping (Smucker's)
1 can sweetened condensed milk
1 cup chopped fresh strawberries
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix milk and strawberry topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle chopped strawberries over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Spread over cake. Keep refrigerated until ready to serve.

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  1. Strawberry cake is my favorite!! This looks fantastic

  2. This looks yummmmmy! but is it too sweet with the sweetened condensed milk? Could you mix the strawberry topping with just evaporated milk instead?

  3. I'm with Shell.....looks yummy, but made my teeth hurt just looking at the ingredients:))) Maybe evaporated milk would work.

  4. I always make my poke cakes with sweetened condensed milk. Let me know how evaporated milk works!

  5. All I have to say is "YUMMMM" & pass me a fork!! Will be making this soon!! Thanks, Steph!!

  6. Not sure it's going to be that sweet. But you could always use some greek yogurt in the mix to put a richness and a bit of tartness back in.


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