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!
After enjoying this delicious cake, try my Chocolate Sheet Cake with Strawberry Frosting, Lemon Poppy Seed Cake, and my Cherry Chip Cake with Chocolate Ganache Frosting.
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.
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.
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.
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Strawberry Poppyseed Cake
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 ¾ cups cold water
- 2 pounds strawberries, hulled and sliced
Instructions
- Follow instructions on the cake mix box to prepare the cake in a 9×13 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My grocery store doesn’t carry anything called “Strawberry danish dessert.” Is this a specialty item? Do you happen to have an example of what the packaging looks like please?
Hi Marnie – here’s a link so that you can see the packaging! —> Strawberry Danish Dessert
This looks AMAZING!! I am going to make it tomorrow, but do you think I would ruin it if I use a yellow cake mix instead of white?
This looks amazing! Our Easter was not traditional at all because we were out of town, so we ate Mexican food and pizza instead of ham and potatoes. Haha! I love strawberries and love that they are in season again and I wish I had a slice of this right now!