Strawberry Delight Cake

This delightful strawberry poke cake made with sweetened condensed milk, strawberries, and whipped topping is oh-so-good! Make it at least 2 days in advance. It gets moister the longer it sits.

• Preparation Time: 15 mins
• Cooking Time: 24 mins
• Total Time: 39 mins
• Calories: 358 Calories

Ingredients

• ⅓ cup vegetable oil
• 1 (14 ounce) can sweetened condensed milk
• 1 cup water
• 3 large eggs
• 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (16.5 ounce) package strawberry cake mix
• 1 (16 ounce) package frozen sweetened strawberries, thawed but not drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

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.

Step 3

Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.

Step 4

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.

Step 5

Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.