Strawberry Delight Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
• Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
• Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.

Steps:

• Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

Steps:

• Mix base ingredients together. Press into 9"x13" pan. Bake at 350F 20-25 minutes. Watch carefully near the end that it doesn't overbrown. Cool completely.
• Mix cream cheese layer ingredients together till well blended. Spread over base. Chill.
• Mix strawberry layer ingredients. VERY IMPORTANT: the strawberries need to be completely thawed or it will not set up properly. Pour over cream cheese layer.
• Chill overnight. Garnish with your choice of topping. I like to cut into individual servings and pipe a dollop of whipped cream and a slice or two of fresh strawberry on each.

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Steps:

• In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator.
• Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
• Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
• Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries.
• NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients.
• Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal.
• ENJOY!

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.