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| Strawberry Delight Cake |
"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."
Ingredients :
- 1 (16.5 ounce) package strawberry cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen sweetened strawberries, thawed but not drained
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 1H9M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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