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Blue Ribbon Strawberry Cake Recipe

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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.

blue ribbon strawberry cake title photo

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!
 
bite of cake with cream and strawberries
 
 

BLUE RIBBON STRAWBERRY CAKE

 

Yield: 16 servings

Blue Ribbon Strawberry Cake

plate of yellow cake with strawberries and cream topping

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

  1. Bake cake in a 9x13" pan according to package directions. Punch holes in cake with a fork or skewer.
  2. 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.
  3. Beat Cool Whip, sweetened condensed milk, and lemon juice in a medium bowl. Spread on top of strawberries.
  4. Chill for at least 2 hours before serving. Garnish with extra strawberries if desired.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 289mgCarbohydrates: 61gFiber: 1gSugar: 47gProtein: 5g

Did you make this recipe?

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© Kara
Cuisine: American / Category: Dessert: Cakes and Cupcakes

 

 

cake with sweetened condensed milk topping and fresh strawberries

 

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Reader Interactions

Comments

  2. aimee @ like mother like daughter

    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

    • Cheryl

      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.

      Reply

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