Decadent Strawberry Cake

Linda Griffith


My youngest granddaughters birthday was this week and I made her this cake. Everyone thought it was the best cake they had ever tasted. I wrote everything down, which I normally don't do and forget what I did the next time I want to make it. Well, here it is and I hope it will be a favorite in your kitchen, too.

pinch tips: How to Grease a Pan





duncan hines yellow cake mix
1 (3oz) pkg
strawberry jello
3/4 c
fresh strawberries, mashed
4 large
1/2 c
butter, softened
1/4 c


1 can(s)
duncan hines prepared icing
1 c
sour cream
1 medium
container of cool whip (8 or 12 oz)
1 pkg
sweet coconut
1 small
package chocolate chips
6 large
strawberries, firm
3/4 c
chopped strawberries (firm)

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and flour 3 (8or 9") cake pans.
In a large mixing bowl, add cake mix and jello pudding Mix in softened butter, mashed berries and eggs, one at a time, beating well after each..Beat in the milk.
Divide batter evenly into the three pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes sit in pans for 3 or 4 minutes. Remove from pans and finish cooling on baking racks.
Icing: Remove icing from container into a large bowl..Add the Cool Whip and sour cream and mix well. Stir in the coconut and the chopped strawberries. Stir gently until blended.
Ice between layers and on top of cake, using all of the icing. Meanwhile, melt chocolate chips in microwave following melting instructions on back of package. Dip the whole strawberries halfway into the chocolate and arrange in center of cake. Drizzle the remain chocolate by spoon, down around on the cake. Refrigerate

About this Recipe

Course/Dish: Cakes