STRAWBERRY DAIQUIRI CAKE

INGREDIENTS

1 box strawberry cake mix, any kind you prefer
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.

COOKING DIRECTIONS

Bake cake according to the box, after cake bakes, let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.

Split cake in half with dental floss. Put the bottom half back into pan and place the strawberries on top.

Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.

Put half of the strawberries on the cake and then place the top cake over the strawberries. Spread the rest of the icing on and refrigerate.

You may decorate with more strawberries.

STRAWBERRY JELLO CAKE

INGREDIENTS

1 white cake mix
1 package strawberry jello
1 package frozen strawberrys
1 container topping like Cool Whip

COOKING DIRECTIONS

Bake cake according to directions. Mix Jell-o with 1 cup warm water. Make several holes in top of cake without going through and then pour Jell-o over cake.

Microwave strawberries until thawed and pour on cake.

Add Cool Whip over all and refrigerate until chilled.

STRAWBERRY CAKE

CAKE:
INGREDIENTS

1 package white cake mix
1 package of gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs

COOKING DIRECTIONS

Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.

ICING:
INGREDIENTS

1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries

COOKING DIRECTIONS

Cream butter, powdered sugar and strawberries together. Spread on cooled cake.


Serving Size: 8