Happy Friday, friends! Ah, even though I’m a stay-at-home-mom, I just love a good ol’ Friday. That Friday feeling. Each day is a blessing, but something about that last week day just calms me down.
Before you’re off to enjoy the Memorial Day weekend, I want to share an incredibly easy cake recipe that’s perfect for your weekend BBQ plans. T (my husband) says it tastes like strawberry shortcake (it does!) and Munchie tries to skip her meal and eat 3 slices (nice try, but I don’t think so, girlie). You know I’m not against taking a shortcut now and then, so I use a handy mix for this dessert and Duncan Hines is my brand of choice. You could use your favorite homemade cake recipe, too. Whatever works!
Wanna see how easy this is? Take a look…
Bake your favorite yellow cake (following box instructions if using a mix) in a 9x 13-in. pan. When it’s fresh out of the oven, grab a fork and jab/poke that around (we’re getting fancy here, folks), making holes all over.
Pour a can of sweetened condensed milk all over the cake (I always use Eagle Brand because that’s what my mama has always used). I know. Just do it.
Let cake cool…
Once cooled, spread/pour the thawed strawberries evenly over cake. During strawberry season, go ahead and use fresh sliced strawberries mixed with a bit of a fresh strawberry purée (and by purée I mean just mash some strawberries with a bit o’ sugar).
Spread Cool Whip or homemade whipped cream over strawberry layer and cover and refrigerate for several hours before serving.
That’s it. Gobble it up and make another one for guests. 😉
Now off you go to enjoy the long weekend! Enjoy! ♥
- 1-16.5 oz. box yellow cake mix, baked in 9x13-in. pan according to box directions (I prefer and use Duncan Hines) OR bake your favorite yellow cake
- 1 can sweetened condensed milk (I prefer and use Eagle Brand)
- 1-24oz. container frozen strawberries with sugar, thawed (I use Private Selection)
- 1-8 oz. tub of Cool Whip OR equal amount homemade whipped cream (see below)
- Bake cake according to box instructions in a 9 x 13-in. pan. While still hot, use a fork to poke holes all over the cake. Pour the can of sweetened condensed milk over cake evenly. You might need to use a rubber spatula or butter knife to even out milk. Let cake cool. Pour/spread the container of strawberries evenly over the cake. Spread Cool Whip or homemade whipped cream over cake. Cover and refrigerate for several hours before serving.
Homemade Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
I like to place the bowl of my mixer in the freezer for a few minutes before making this. It’s not necessary, but helps keep the cream cold. Whip cream with mixer until soft peaks form. Add sugar, vanilla and sugar. Mix until peaks form. Do NOT over mix/beat or it will get lumpy.
Note: I use my Kitchenaid standmixer for this, however, you can use a handmixer. Just takes a bit longer and you burn a few calories.