Wednesday, May 15, 2013

Simple strawberry cake

I couldn’t resist another strawberry recipe this week!

I still find myself heading out to pick strawberries twice a week to satisfy my family’s craving for a favorite fruit.

Today’s recipe is another one I found on the North Carolina Strawberry Association’s website, ncstrawberry.com. I was intrigued, once again, by the "something new” factor of this very simple recipe from Rudd Farm in Greensboro.

The new step involved mixing a can of cream cheese frosting with a tub of thawed whipped topping. I couldn’t imagine what this would taste like or even look like, but I had to try it.

I mixed the two ingredients with a spoon, and they combined for a sticky topping that reminded me of marshmallow cream or even 7-minute frosting. I immediately stuck my finger in the frosting to taste it and was pleasantly surprised at how good it was. Sweet and sticky and delicious!

The frosting tops a very simple cake. The layer is made from a yellow cake mix (follow box instructions). Once the cake has cooled, poke holes in the top with a fork, then pour sweetened strawberries with the juice on top before frosting. The cake is better once it has chilled in the refrigerator.

This would be a great cake to take to a covered dish dinner or for any occasion.

Not only will I be making this cake again (at my family’s request), but I can’t wait to try this new frosting combination on a pineapple cake!

Karla's Strawberry Cake
  • 1 box yellow cake mix (and additional ingredients as required by directions)
  • 1 quart strawberries, sliced
  • 3/4 cup of sugar*
  • 1 can cream cheese frosting
  • 1 medium-size tub whipped topping
Cook cake in rectangular pan as directed on box.

When cake is done and cooled slightly, punch holes in it with a fork.

Combine strawberries and sugar and let sit until juice is formed. Pour the strawberry mixture over cake.

Mix cream cheese frosting and whipped topping. Spread on top of strawberries and cooled cake.


Rudd Strawberry Farm

* I only used about 1/3 to 1/2 cup sugar. My berries were at room temperature (picked about 30 minutes earlier) and made plenty of juice with that amount of sugar.


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