Strawberries and Cream Cake

(15)
1 reviews.
  • 15 min prep time
  • 1 hr 35 min total time
  • 10 ingredients
  • 15 servings

Ingredients

1
box white cake mix
1 1/4
cups half-and-half
1
tablespoon vegetable oil
4
eggs
1/2
cup strawberry syrup
1
container (8 oz) frozen whipped topping, thawed
3
cups fresh whole strawberries, sliced
1/4
cup strawberry jam
2
tablespoons sugar
Lime peel twists

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. 2 In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
  4. 4 Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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