Blue Ribbon Strawberry Cake

July 9, 2009 by 7 Comments
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Blue Ribbon Strawberry Cake- Cool and refreshing, this cake is a perfect summer treat. And no one needs to know it starts with a cake mix!
Blue Ribbon Strawberry Cake- a delicious way to showcase fresh spring berries. It's sooo good!

I was at the store last night and saw that quarts of strawberries were on sale for 98¢. Woohoo! I love strawberries, so I grabbed two boxes. I came straight home and started looking for a fun dessert that I could try. I discovered this one in an old notebook. I think it originally came from a cooking segment on my local news station a few years back. It looked super easy, and I love anything with sweetened condensed milk, so I decided to give it a try.
This Strawberry Cake is unbeatable- the topping is good enough to eat by the spoonful!

Oh my. New family favorite! The sauce on top of the cake is to die for! The original recipe didn’t call for lemon juice, I added that. It takes away some of the sweetness and makes it taste a little like cheesecake. Heavenly. I used my extra strawberries to scrape the last traces out of the bowl. If I wouldn’t have had strawberries, I would have just used my finger and licked the bowl clean. It was that good. Plus the cake turns out nice and moist because of the juices from the strawberries. I love that it is served chilled, because it was so refreshing on a hot night. Love, love, love this cake!
Make this award winning Strawberry Cake and impress your friends!

Yield: 16 servings

Blue Ribbon Strawberry Cake

Yellow cake topped with fresh strawberries and a rich creamy topping.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 box yellow cake mix, plus ingredients to make it
  • 1 quart strawberries, sliced
  • 1/2 cup sugar
  • 1 16oz container Cool whip
  • 1 14oz can sweetened condensed milk
  • 2 Tbsp lemon juice

Instructions

Bake cake in a 9x13" pan according to package directions. Punch holes in cake with a fork or skewer.

Combine berries and sugar in a small bowl. Let sit for about 10 minutes till juicy. Spread evenly over warm cake. Cool completely on a wire rack.

Beat Cool Whip, sweetened condensed milk, and lemon juice in a medium bowl. Spread on top of strawberries.

Chill for at least 2 hours before serving. Garnish with extra strawberries if desired.

© Kara

 

 

Every bite of this Blue Ribbon Strawberry Cake is scrumptious!!


Filed Under: Dessert: Cakes/Cupcakes, Food, Recipes Tagged With: , , ,

Comments

  1. lori says:
    May 5, 2015 at 7:15 pm

    Is this recipe for a sheet cake or round cakes?

    Reply
  2. aimee @ like mother like daughter says:
    April 22, 2015 at 9:11 am

    This cake looks so good Kara! I just love that its strawberry season and this sauce sounds so good with sweetened condensed milk. Mmmm!

    Reply
  3. carole g. says:
    April 14, 2015 at 2:44 pm

    What do u do with the 2 tbsp of lemon?…mix it with the cake mix or what?

    Reply
    • Cheryl says:
      April 14, 2015 at 7:53 pm

      From the paragraphs before the recipe, I believe it’s in the “frosting” on top. Sounds and looks delicious! I think I will have to try it.

    • Kara says:
      April 16, 2015 at 3:41 pm

      So sorry, I forgot to mention that in the instructions. It’s fixed now! Cheryl was right, it goes in the frosting.

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