My friend Brooke from work gave me this recipe a while ago because she thought it sounded like something I’d love. I remembered this receipe last night and thought I’d post it so we could make it down at the beach using fresh strawberries from Holden Farms. I can’t wait!
Strawberry Daiquiri Cake (Brooke’s friend Natasha)
1 box cake mix (vanilla, yellow, strawberry) or enough gluten free cake mix to make a 2 layer or sheet cake
1 small box instant vanilla pudding
1 14 oz. can sweetened condensed milk (fat free if desired)
1 16 oz. container of Cool Whip (Lite if desired)
1 can frozen strawberry daiquiri mix, thawed
Fresh strawberries, sliced with sugar sprinkled on them (or can use 1 bag frozen strawberries, thawed & sliced with sugar). Leave some juice on them.
Red food coloring (optional)
Mix cake as directed on package, adding small box of instant pudding. Bake cake as directed on package in 9×13 greased baking pan. Let cool 10 minutes then turn cake out onto wire rack or wax paper and allow to completely cool.
To make frosting: Stir sweetened condensed milk & daiquiri mix together. Then fold in cool whip. A drop of red food coloring may be added if desired for color (but not too much or will make frosting too runny.) If this is done before cake is ready to put together, put this mixture back in refrigerator.
Split cake into 2 thin layers using dental floss. Put the bottom half back into pan. Use fork to punch holes in cake.
Spread enough strawberries (& juice) to cover layer of cake.
Spread layer of frosting on top of strawberries.
Put top half of cake over frosting. Use fork to punch holes in cake.
Add more strawberries (if desired) then frosting on top half of cake. Can put strawberries under frosting and/or on top of frosting for decoration.
Refrigerate. (Frosting will set up a little more once refrigerated.)