Blue Ribbon Strawberry Cake
1 (18.25-ounce) package yellow cake mix
1 quart strawberries, hulled and sliced
1/2 cup granulated sugar
1 (16-ounce) container frozen whipped dessert topping, thawed
1 (14-ounce) can sweetened condensed milk
Bake cake according to package directions. Punch holes in cake with a fork or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over warm cake. Cool completely on a wire rack.
Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread on top of strawberries. Chill for at least 2 hours before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment