Strawberry Poppyseed Cake | Creme de la Crumb
Strawberry Poppyseed Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A fruity chilled dessert with poppyseed cake, cream cheese whipped topping, and strawberry sauce!

Course: Dessert
Keyword: cake, poppyseed, strawberry
Servings: 12
Author: Tiffany
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. Spread whipped topping over cake. Spread strawberry mixture over whipped cream layer. Chill at least 1-2 hours before serving.

Recipe Notes

*Recipe prep/cooking time does not include chilling time.