Strawberry Poppyseed Cake

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A fruity chilled Strawberry Poppyseed Cake made from a box with cream cheese whipped topping, and strawberry sauce! 

Strawberry Poppyseed Cake | Creme de la Crumb

How was your Easter?? Filled with hammy-potato-y-deviled eggy things I hope. We spent half of the day with my family and half with my in laws so a lot of food was eaten and I may or may not be suffering from a food hangover today.

Strawberry Poppyseed Cake | Creme de la Crumb

But not so badly that I can resist talking about delicious strawberry poppyseed cakes.

A couple of weeks ago we had Sunday dinner over at my folks’ house. My mother made this strawberry poppyseed cake for dessert and everybody loved it. At least I assume they did – I didn’t exactly see their reactions because my face was buried in my own ginormous plate of the stuff and I was more than a little preoccupied with downing it as quickly as I could.

No but really. They did. And I did. Because it is SO yummy.

Strawberry Poppyseed Cake | Creme de la Crumb

So yummy that I knew the instant I took the first bite that you would love this dessert as much as I do. I planned on making it for the blog right away. Last week I made it but spaced the poppy seeds (I know, embarrassing) and it was delicious but I just couldn’t share the recipe with you without the poppy seeds. They’re important!

So the cake you’re seeing in these pictures is round 3 of this cake within 2 weeks. I’m not sorry about that – it’s SO delicious and crazy crazy EASY. I already have the entire recipe memorized. Make it! You’re gonna love it.

Strawberry Poppyseed Cake | Creme de la Crumb

Strawberry Poppyseed Cake | Creme de la Crumb

Strawberry Poppyseed Cake

A fruity chilled dessert with poppyseed cake, cream cheese whipped topping, and strawberry sauce!
0 from 0 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12


  • 1 box white cake mix
  • 2 tablespoons poppy seeds
  • 8 ounces cream cheese, softened
  • 8 ounces cool whip topping
  • 2 cups powdered sugar
  • 1 box strawberry danish dessert (found near the jello and pudding items)
  • 1 3/4 cups cold water
  • 2 pounds strawberries, hulled and sliced


  • Follow instructions on the cake mix box to prepare the cake in a 9x13 inch pan. Discard 1/2 cup of the prepared batter (you could use this to make 3-4 small cupcakes) and stir poppy seeds into the remaining batter. Bake according to box directions (take it out a few minutes early because there is slightly less batter). Allow cake to cool.
  • Whisk together cold water and strawberry danish mix. In a medium sauce pan bring mixture to a boil. Boil, whisking constantly, for one minute. Remove from heat and stir strawberries into the mixture. Allow to cool.
  • While danish mixture and cake are cooling, prepare the whipped cream layer. In a larger bowl mix cream cheese, whipped topping, and powdered sugar together until smooth and fluffy.
  • Spread whipped topping over cake. Spread strawberry mixture over whipped cream layer. Chill at least 1-2 hours before serving.


*Recipe prep/cooking time does not include chilling time.
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Wow! This looks really good. I’m going to have to buy some strawberries and make this.

This looks awesome! I was going to make it, but the recipe says “2 poppy seeds.” Can you give me the measurement? Your blog is the best. Thanks!

    Hi Angie! So sorry for the confusion – 2 poppyseeds wouldn’t go very far ha! It’s 2 tablespoons, I’ve updated the recipe to show that 🙂

      Thanks so much! Now I can make this yummy-looking awesomeness.

    When I looked at the recipe it says 2 tablespoons poppy seeds. Maybe they saw your note and edited it.

      Yeah, it was edited some time ago. Thank you. 🙂

On the Poppy seed strawberry cake recipe you have 2 poppy seeds…..was wondering how much you really meant??

    Hi Cindy – sorry for the confusion! It’s 2 Tablespoons, I’ve updated the recipe 🙂

      thanks…cant wait to try it….

I love poppyseed and lemon cake so I’m sure I would adore this!

What is the measurement of the poppy seeds? Thanks for your prompt reply.

    Sorry Joyce – it’s 2 Tablespoons, I’ve updated the recipe 🙂

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