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Prep 15min
Total1hr35min
Servings15
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Ingredients
1
box Betty Crocker™ Super Moist™ White Cake Mix
1 1/4
cups half-and-half
1
tablespoon vegetable oil
4
eggs
1/2
cup strawberry syrup
1
container (8 oz) frozen whipped topping, thawed
3
cups fresh whole strawberries, sliced
1/4
cup strawberry jam
2
tablespoons sugar
Lime peel twists
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2
In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
4
Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.
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Take your time pouring or spooning the syrup over the cake, letting it seep down into the holes.
We poked the cake with a meat fork because the tines are longer and larger, ensuring better saturation of the syrup in the cake.
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Nutrition Facts are not available for this recipe
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