Strawberry Cream Cake – a delicious recipe with white cake, strawberry gelatin, coconut, nuts, vegetable oil, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix, 3/4 package strawberry gelatin (the other 1/4 will be saved for later) add coconut and nuts.
2
Add oil, milk, egg yolks and 1 cup strawberries to other ingredients.
3
Mix with hand mixer for 2 minutes.
4
Beat the egg whites until frothy and fold into cake batter.
5
Pour mixture into pan (spray or grease and flour first).
6
Cook in preheated over at 350F to 30-45 minutes.
7
Let cool for 30 minutes.
8
Poke holes all over the cake with a straw.
9
Mix sweetened condensed milk and the rest of the strawberry gelatin.
10
Pour mixture over cake.
11
Refridgerate over night.
12
Smooth whipped topping over the top of the cake and then slice the rest of your strawberries and place decoratively on top of whipped topping.
803
kcal
Calories
69
g
Fat
17
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix, 3 ounces strawberry gelatin, ½ cup shredded coconut, ½ cup chopped nuts (I prefer pecans), and more.
Yes, Strawberry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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