Cook cake in regular sized sheet cake pan.
When cake is done, punch holes in top with a fork.
(Leave cake in pan.)
Pour can of Eagle Brand milk over entire cake and let set for about 15 to 30 minutes.
Pour juice off of strawberries over cake and let set 15 to 30 minutes.
After liquids soak into cake, pour strawberries on top and spread evenly.
Then cover entirely with Cool Whip. Garnish with a few sliced strawberries.
Cover pan and refrigerate several hours before serving.
Bake cake as directed and let cool.
Mix Cool Whip and strawberries together and frost cake.
Keep refrigerated.
Mix and cook as directed on box.
Make 2 layers.
Cut cake layers into 4 layers when cool.
Bake cake by directions on box in 9 x 13-inch pan.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.
Mix strawberry cake mix according to directions.
Bake in 9 x 13-inch pan.
While hot, pour Eagle Brand milk over hot cake and strawberries.
Top with Cool Whip and garnish with fresh strawberries.
Refrigerate.
Mix all ingredients as directed on box except substitute strawberries for water.
Bake at 325\u00b0 for 30 minutes.
Frost with Icing For Yummy Strawberry Cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare cake as directed in 13x9 pan,
aking pan.
Blend together cake mix, egg whites, 2 cups
Drain 1 box of strawberries and reserve juice.
Set aside. Cook cake according to directions on box.
Let cool, then poke several holes in top of cake.
Spread strawberries evenly over cake.
In microwave, melt margarine, then beat in confectioners sugar.
Stir in enough strawberry juice to make icing easy to be dropped by spoonfuls.
Pour any remaining juice over cake, then top with icing.
Keep refrigerated.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Cut the angel food cake in half (horizontally).
Make a trench in the bottom half and scoop out cake.
Fill the trench with strawberries that have been thawed.
Take the scooped out cake pieces, the remainder of thawed strawberries and a little Cool Whip and mix together in a bowl.
Place the top half of the cake back on the cake.
Fill hole of cake with strawberry cake pieces and Cool Whip mixture.
Ice total cake with remainder of Cool Whip.
Decorate with whole strawberries.
Very easy, very good.
Slice cake to make two layers.
Mix cream cheese frosting with vanilla cool whip.
Spread bottom layer with frosting mix. Spoon some pie filling on bottom layer.
Stack top layer on, then repeat process, covering entire cake with frosting mix.
Pour remaining pie filling into center of cake.
Cut angel food cake in half. Mix Cool Whip, cream cheese, and powdered sugar. Spread on bottom half cake. Spoon 1/2 can of pie filling on top of mixture. Top with other half of cake. Spread remaining mixture on top of cake, letting it dribble down sides. Spoon remaining filling on top.
Bake cake in sheet cake pan.
Mix jello and water.
Punch holes in cake.
Pour jello over cake while hot.
Chill.
Layer with berries.
Mix pudding by directions.
Spread over berries.
Top with Cool Whip.
Preheat oven 325 degrees F (165 degrees C). Grease and flour 2-9 inch round cake pans.
In a large bowl, dissolve the gelatin in cold water. Stir in the cake mix, eggs, vegetable oil, flour, and strawberries. Beat till well mixed. Pour into prepared pans.
Bake 30 to 35 minutes in preheated oven, or do toothpick test. Cool cakes in the pans for 10 minutes before inverting.
To Make Frosting: Combine milk and pudding mix. Add lemon extract. Fold in frozen whipped topping. Frost cooled cakes. Top with fresh strawberries.
Place one bag mini marshmallows in bottom of greased pan. Sprinkle cake mix over marshmallows.
Sprinkle jello over cake mix.
Spoon partially thawed strawberries evenly over this.
Then sprinkle 1/2 to 1/3 cup water over all.
Bake at 350\u00b0 for 55 to 60 minutes.
Let set 30 minutes before serving.
Sift cake mix and jello together.
Mix oil and water.
Add 1/2 of cake mix.
Add vanilla.
Add eggs, one at a time.
Then add rest of mix.
Add over 1/2 the strawberries and bake in 2 layer pans at 350\u00b0 for 25 to 30 minutes.
Hush, drain and slice strawberries, then add sugar to sweeten. Slice cake into 3 layers.
Cover each layer with glaze and berries.
Add Cool Whip to layers and sides.
Decorate top with Cool Whip and strawberries.