Prep 15 mins
Cook 35 mins
Strawberries plus strawberry gelatin added to the mix packs this cake with tons of strawberry flavor. The Cool-Whip and strawberry frosting just adds to the delight!! Very easy to make, and nice to take to picnics and potlucks. I have never made this as a layer cake, but I imagine that you may have to use a bit more Cool-Whip to frost the entire outside of the cake.
- Preheat oven to 350 degrees.
- Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan.
- Bake for 35 minutes, or until toothpick inserted in center comes out clean.
- Make frosting by folding strawberries into Cool-Whip.
- Spread frosting over cooled cake, and refrigerate until serving.
- **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.
This is my FAVORITE strawberry cake recipe! So moist and perfect for the warmer weather when you want something not as rich. Thought I'd lost mine and just knew I'd find it here. I always use the 9x13 pan, so I can't answer Prairie's question. I do use a different frosting though: Mix 1cup milk with 1 vanilla pudding mix til smooth then fold into 1 tub cool whip. Spread this over the cake and then garnish with Fresh sliced strawberries if desired.
I baked this cake for my son's 18th birthday, and he said it was the best cake he'd ever eaten! He's usually a plain ole "vanilla" person! It was very moist, and absolutely delicious. I think I'll try a different frosting next time though...
I am rating this cake based on flavor, which was exceptional. I baked this cake as a layer cake and the cakes fell TWICE. I made the cake once with white cake mix and the second time with a strawberry cake mix and followed the recipe to the letter. I cannot imagine what I did wrong, but it fell both times. The flavor is delicious and the cake is super moist, but maybe it is not meant to be baked as a layer cake. Has anyone else had the same problem?