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Strawberry Sundae Crunch Bar Cookies
Dessert American

Strawberry Sundae Crunch Bar Cookies

3.0

Prep
15 min
Cook
45 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
  2. 2 Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
  3. 3 Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
  4. 4 Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
  5. 5 Cut bars into 6x6 rows.

By MYTHMANIAC

Strawberry Refrigerator Cake
Dessert American

Strawberry Refrigerator Cake

4.6

Prep
20 min
Cook
30 min
Total
320 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Make cake: Prepare cake mix as directed on the package, using 1 1/3 cups water, 3 eggs, and 1/3 cup oil. Pour batter into the prepared dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Allow cake to cool on a wire rack.
  4. 4 Poke holes on top of cooled cake using a fork. Purée thawed strawberries with juice in a blender or food processor until smooth. Spoon over top of cake.
  5. 5 Make topping: Prepare pudding mix as directed on the package, using 1 cup milk. Fold whipped topping into pudding until combined, then spread over cake. Arrange strawberries on top.
  6. 6 Refrigerate cake for at least 4 hours before serving.

By Deborah Westbrook

Strawberry Biscoff Crunch Cake
Dessert American

Strawberry Biscoff Crunch Cake

5.0

Prep
40 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans.
  2. 2 Combine vanilla cake mix, 1 cup water, 3 eggs, and ½ cup oil in a bowl; beat with an electric mixer until well combined. Divide batter between 2 prepared cake pans; set aside.
  3. 3 Combine strawberry cake mix, remaining each 1 cup water, 3 eggs, and ½ cup oil in a separate bowl; beat with an electric mixer until well combined. Divide batter between remaining 2 prepared cake pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 28 minutes. Cool on a wire rack.
  5. 5 Beat confectioners' sugar and 1 ½ cups butter in a bowl until smooth; beat in heavy cream and vanilla until fluffy.
  6. 6 Crush cookies and freeze-dried strawberries in a large resealable plastic bag; add 3 tablespoons butter and shake until strawberry-Biscoff mixture is evenly combined.
  7. 7 Place 1 vanilla cake on a cake stand; top with thin layer frosting. Add 1 strawberry cake; top with thin layer frosting. Repeat with remaining cakes, alternating between vanilla and strawberry layers; frost sides of cake. Cover cake completely with strawberry-Biscoff mixture, pressing all over sides and top.

By Yoly

Super Strawberry-Banana Cookies
Dessert

Super Strawberry-Banana Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix together the cake mix, eggs, and vegetable oil.
  2. 2 Drop by teaspoonful onto foil covered cookie sheet. Cook at 350 degrees F (175 degrees C) for 7 to 8 minutes. Do not overbake. (Overbaking will cause your cookies to be hard as rocks!)
  3. 3 Once your cookies are all done, lightly dust with confectioners' sugar. Place in container with the banana (leave the peel on), and cover with the foil from the baking sheet. After a couple of hours, or overnight, the cookies will take on some of the banana flavor and taste great! I discovered this by accident when I sent the strawberry cookies and a banana together for the dessert in my husband's lunch!

By Karla Gonzalez

Neapolitan Whoopie Pies
Dessert

Neapolitan Whoopie Pies

Prep
20 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Combine cake mix, vegetable oil, and eggs in a large bowl.
  3. 3 Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
  4. 4 Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
  6. 6 Freeze for at least 1 hour before serving.

By April Weller

Strawberry Cake Mix Brownies
Dessert

Strawberry Cake Mix Brownies

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Mix cake mix, butterscotch chips, eggs, brown sugar, butter, and water together in a bowl; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until edges begin to pull away from sides of pan, 25 to 30 minutes.

By Crazy About Cooking

Strawberry Delight Cake
Dessert

Strawberry Delight Cake

4.6

Prep
15 min
Cook
24 min
Total
69 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
  4. 4 Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
  5. 5 Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.

By Paula

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
Dessert

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

4.1

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
  2. 2 To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
  3. 3 Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
  4. 4 Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
  5. 5 To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

By Toni R Greim-Findley