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.
Prepare cake as directed in 13x9 pan,
aking pan.
Blend together cake mix, egg whites, 2 cups
nch baking dish.
Mix strawberry cake mix, water, eggs, and oil
grees. Spray 3 9 inch cake pans with cooking spray. Line
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
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.
Mix cake mix and dry jello together. Add oil, eggs and 1 cup pureed strawberries. Pour into greased floured 9 x 13 x 2 inch pan. Bake at 350\u00b0 for 35-45 minutes or until done. While still warm, put holes all over cake and pour remaining pureed strawberries over top. Cool. Ice with strawberry cream frosting.
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.
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.
Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.
Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
Spread whipped topping over cake and top with sliced strawberries.
Mix first 4 ingredients together (do not follow cake mix directions).
Bake at 350\u00b0 for 30 to 35 minutes.
Bake cake according to directions on box.
While hot, poke holes in cake.
Pour frozen strawberries over cake.
Mix pudding according to box, then add cream cheese.
Spread over strawberries on cake.
Top with Cool Whip.
Use a 9 x 13-inch pan.
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.
Mix all ingredients together and beat until smooth for about 2 or 2 1/2 minutes.
Bake in
three 8-inch pie pans or a 9 x 13-inch pan which is greased and floured.
Bake according to directions on box of cake mix.
Ice.
Prepare cake as directed.
Punch holes in cake.
Prepare jello as directed; pour over cake.
In a separate bowl, mix the cream cheese and Cool Whip together; spread on cake.
Place thawed strawberries on top.
Bake cake as directed on box.
When cake is done, let cool. Take strawberries and drain juice from them.
Poke holes in cake and pour juice over it.
Frost cake with frosting.
Take strawberries and put all over top of cake.
Best if refrigerated overnight.
Mix cake mix and jello.
Add Wesson oil, water and eggs, one at a time.
Mash berries.
Use 1/2 in the cake and the other half in the filling.
Pour into 3 prepared cake pans.
Bake as directed on cake mix box.