Fresh Strawberry Cake

"Another gem from my mom's former co-worker, the Domestic Goddess! Frozen strawberries do not work in this recipe."
 
Download
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 5mins
Ingredients:
10
Yields:
10-12 slices
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. Bake in three layers at 350 degrees for 20-25 minutes, or until done.
  • Combine powdered sugar and 16 oz sour cream. (Do not use mixer.) Fold in Cool Whip, then strawberries.
  • Use strawberry mixture as both filling and frosting.
  • Store in refrigerator.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Chef Tracidee
    I ended up turning this into a trifle. I baked it as a sheet cake and then as I put the glass pan on the stove top it shattered. I was able to save the majority of the cake but it wasn't in one piece. The other problem I had wasn't due to the recipe was that I was taking this to a party and didn't have a cake plate big enough. So the trifle bowl had to do. I did increase the amount of strawberries to nearly 8 cups.
     
  2. 2Bleu
    This is a nice boxed-cake recipe that I made as a sheet cake. To make it more strawberryish, next time I would use strawberry cake mix. Using sour cream in the cake made only a slight taste difference (barely noticable), but did make a nice flavoring in the Cool whip topping. Thanks for sharing your friends recipe. :)
     
  3. Beansy
    A wonderful, tasty cake. My family really enjoyed this one. Would not change a thing. Thank you so much!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes