This dessert topped off our delicious Sunday dinner last week of Slow Cooker Sweet and Tangy Chicken.
Yowzer! It screamed spring!
1 box white cake mix
1 1/4 cups half-and-half
1 tbsp vegetable oil
1/2 cup strawberry syrup
1 container (8oz) frozen whipped topping, thawed **I forgot to add this to shopping list so substituted with vanilla frosting**
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
2 tbsp sugar
1.) Heat oven to 350 degrees F (or 325 for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan and flour.
2.) In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3.) Bake 23 to 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
4.) Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture. Store covered cake and strawberry mixture separately in refrigerator.
~ Patty ~