Description
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
- ⅓ 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
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 15 mins
Cook Time: 24 mins
Total Time: 1 hr 9 mins
Servings: 15