Strawberry Refrigerator Sheet Cake Recipes

STRAWBERRY REFRIGERATOR CAKE

Strawberry Refrigerator Cake image

Delicious cool summer dessert. Just as good in the winter. Allow it to chill at least 4 hours before serving.

Provided by Deborah Westbrook

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 5h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 box strawberry cake mix
1 ⅓ cups water
3 eggs
⅓ cup vegetable oil
2 (10 ounce) packages frozen strawberries
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
Refrigerate cake for at least 4 hours before serving.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 60.7 g, Cholesterol 42.5 mg, Fat 13.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.8 g, Sodium 414.4 mg, Sugar 42.7 g

STRAWBERRY REFRIGERATOR SHEET CAKE

Strawberry Refrigerator Sheet Cake image

Make and share this Strawberry Refrigerator Sheet Cake recipe from Food.com.

Provided by tickeledpink

Categories Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 box white cake mix
1 package strawberry Jell-O gelatin dessert
3 tablespoons flour
1/2 cup water
1/2 cup oil
4 eggs
1 box frozen strawberries, thawed
1/4 cup butter, softened
3 tablespoons strawberries
2/3-3/4 box powdered sugar

Steps:

Stir all the cake ingredients together.
Add 1 large box frozen strawberries, thawed.
Keeping back 3 T strawberries for the icing.
Use a sheet cake pan, and bake at 350 for 25-30 minutes.
For the icing: Mix together all ingredients.
If too thick, add a little more juice or water.

Nutrition Facts : Calories 264.6, Fat 11.6, SaturatedFat 2.9, Cholesterol 48.4, Sodium 224.4, Carbohydrate 37.9, Fiber 0.3, Sugar 30.4, Protein 2.9

STRAWBERRY REFRIGERATOR CAKE

Strawberry Refrigerator Cake image

This easy strawberry cake recipe is perfect for any holiday gathering, party, celebration or just because.

Provided by Bren in LR

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 duncan hines supreme strawberry cake mix (baked as directed)
2 (10 ounce) boxes frozen strawberries in syrup
1 cup of cold milk
1 (3 1/2 ounce) box instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 pint fresh strawberries (tops removed and strawberries cut in half)
1/3 cup chopped pecans (totally optional, but you'll be glad you did)

Steps:

Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
When baked, remove from the oven and let it cool completely.
Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
Refrigerate for at least 4 hours, then slice and serve.

Nutrition Facts : Calories 171.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 2.9, Sodium 134.5, Carbohydrate 25.7, Fiber 1.8, Sugar 22.5, Protein 1.6

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