• 1 box white cake mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 3/4 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


  1. Heat oven to 350 ° F (325 ° F for dark or nonstick pan). Spray bottom and sides of 13 × 9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, half-and-half, oil, and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Use 30 to 35 minutes or until the toothpick inserted in center comes out clean. Cool 20 minutes. Poke every inch cake with tines of meat fork, a table knife, or the end of a mixing spoon. Pour syrup slowly over cake, allowing screw to fill holes in cake. Cool completely, about 35 minutes longer.
  4. Whipped topping over cake spreads. 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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