This recipe came from my mother-in-law, Elsie Williams. When I was first married, she made it a few times for occasions such as Easter. It makes two 9×13 pans, but she always made it one very large pan. She ended up giving up me one of those ‘very large’ pans, so I could make the cake that way, too. Making just one 9×13 pan is also very convenient with this recipe. It can be made with fresh or frozen strawberries or raspberries, or even mix in some blueberries. The Danish dessert is found in the Jell-O aisle.
1 white cake mix (1 box=3 c.)
ingredients for cake mix
2 tubs cool whip
2 4.75 oz. pkgs. strawberry Danish dessert (Junket brand)
1¾ c. water
1 3 oz. pkg. strawberry Jell-O
1 c. boiling water
2 10 oz. pkgs. frozen strawberries (6-8 c.)
Make cake batter according to instructions on box; divide and place in two 9×13-inch pans. Bake 15 minutes, or until done (toothpick comes out clean). Dissolve Jell-O in 1 cup of boiling water. After cake is cooled poke holes in the top with a fork; pour the liquid Jell-O over the cake and let soak through. Spread cool whip on cake; refrigerate. In the meantime prepare the Danish dessert according to the recipe on the box, using 1¾ c. water (pie glaze method). Add semi-frozen berries to Danish dessert when it is warm (not hot). Spread on top of cool whip; refrigerate for ½ hours or more.
Each cake has: ½ cake mix, ½ box Jell-O, 1 tub cool whip, 1 pkg. Danish dessert, and 1 pkg. frozen strawberries.
Strawberry/Raspberry Cream Cake
This recipe came from my mother-in-law, Elsie Williams. When I was first married, she made it a few times for occasions such as Easter. It makes two 9×13 pans, but she always made it one very large pan. She ended up giving up me one of those ‘very large’ pans, so I could make the cake that way, too. Making just one 9×13 pan is also very convenient with this recipe. It can be made with fresh or frozen strawberries or raspberries, or even mix in some blueberries. The Danish dessert is found in the Jell-O aisle.
1 white cake mix (1 box=3 c.)
ingredients for cake mix
2 tubs cool whip
2 4.75 oz. pkgs. strawberry Danish dessert (Junket brand)
1¾ c. water
1 3 oz. pkg. strawberry Jell-O
1 c. boiling water
2 10 oz. pkgs. frozen strawberries (6-8 c.)
Make cake batter according to instructions on box; divide and place in two 9×13-inch pans. Bake 15 minutes, or until done (toothpick comes out clean). Dissolve Jell-O in 1 cup of boiling water. After cake is cooled poke holes in the top with a fork; pour the liquid Jell-O over the cake and let soak through. Spread cool whip on cake; refrigerate. In the meantime prepare the Danish dessert according to the recipe on the box, using 1¾ c. water (pie glaze method). Add semi-frozen berries to Danish dessert when it is warm (not hot). Spread on top of cool whip; refrigerate for ½ hours or more.
Each cake has: ½ cake mix, ½ box Jell-O, 1 tub cool whip, 1 pkg. Danish dessert, and 1 pkg. frozen strawberries.