Strawberry Poppyseed Cake (Printable Version)
# What You’ll Need:
→ Base
01 -
1 box white cake mix
02 -
2 tablespoons poppy seeds
→ Cream Layer
03 -
225g cream cheese, softened
04 -
225g whipped topping
05 -
2 cups powdered sugar
→ Strawberry Topping
06 -
1 box strawberry danish dessert mix
07 -
425ml cold water
08 -
900g fresh strawberries, hulled and sliced
# Steps to Follow:
01 -
Follow instructions on the cake mix box to prepare the batter for a 9x13 inch pan. Remove 120ml of prepared batter (can be used for 3-4 small cupcakes). Fold poppy seeds into the remaining batter. Bake according to package directions, reducing baking time by 2-3 minutes due to reduced batter volume. Allow cake to cool completely.
02 -
In a medium saucepan, whisk together cold water and strawberry danish mix until combined. Bring mixture to a boil over medium heat. Continue boiling for one minute, whisking constantly. Remove from heat and fold sliced strawberries into the mixture. Set aside to cool completely.
03 -
In a large mixing bowl, combine softened cream cheese, whipped topping, and powdered sugar. Beat until smooth and fluffy, ensuring no lumps remain.
04 -
Spread the cream cheese mixture evenly over the cooled cake. Gently pour the cooled strawberry mixture over the cream layer, distributing berries evenly. Refrigerate for at least 1-2 hours before serving to allow layers to set properly.
# Additional Notes:
01 -
Recipe preparation time does not include chilling time.
02 -
For best flavor and texture, allow the cake to chill overnight.
03 -
Strawberry danish dessert mix can typically be found near gelatin and pudding products in grocery stores.