Strawberry Cream Cake

20m
Prep Time
0m
Cook Time
20m
Ready In


"A real yummy summer cake that's great to take to a summer potluck or summer party, it's a huge favorite at my house, if you decide on whipped cream, you will need to stabilize it so it holds up and does not weep while stored in the fridge or you will have a watery top, there are a few recipes around the web that will guide you on how to stabilize the cream. The strawberry-sugar mixture will need a few hours left out on the counter"

Original is 12 servings

Nutritional

  • Serving Size: 1 (91.6 g)
  • Calories 302.9
  • Total Fat - 14.1 g
  • Saturated Fat - 9 g
  • Cholesterol - 3.6 mg
  • Sodium - 314.2 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 30.3 g
  • Protein - 3.7 g
  • Calcium - 77.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Allow the chopped strawberry-sugar mixture to sit out on the counter 2 hours before you spread them on the cake.

Step 2

Bake cake according to box instructions in a 9 x 13-in. pan. While still hot, use a fork to poke holes all over the cake. Pour the can of sweetened condensed milk over cake evenly. You might need to use a rubber spatula or butter knife to even out milk. Let cake cool.

Step 3

Spread the sugared chopped strawberries evenly over the condensed milk.

Step 4

Spread Cool Whip or homemade whipped cream over cake. Cover and refrigerate for several hours before serving.

Step 5

Garnish with fresh sliced strawberries

Tips


No special items needed.

1 Reviews

RecipeDonna

We really liked this one! I opted to use the Cool Whip instead of the cream. The cake was delicious.

5.0

review by:
(2 Apr 2018)

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