Strawberry Poppyseed Cake | Creme de la Crumb
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Strawberry Poppyseed Cake

A fruity chilled dessert with poppyseed cake, cream cheese whipped topping, and strawberry sauce!
Course Dessert
Keyword cake, poppyseed, strawberry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Tiffany

Ingredients

  • 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

Instructions

  • 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.

Notes

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