Strawberry cake is one of the most popular desserts in the restaurant at Ree’s Mercantile. This “make at home” version of the recipe uses several time-saving shortcuts: strawberry box cake, jarred strawberry sauce and strawberry cream sandwich cookies.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 12 slices |
Ingredients
- One 16-ounce box strawberry cake
- One14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1/4 cup strawberry milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pound cream cheese, at room temperature
- 2/3 cup (1 stick plus 3 tablespoons) salted butter, at room temperature
- 1 cup powdered sugar, sifted
- 3 tablespoons jarred strawberry sauce
- 2 tablespoons crushed dehydrated strawberries
- 1 cup strawberry sauce
- 12 strawberry cream sandwich cookies
- 6 strawberries, halved
- 2 ounces white chocolate
Instructions
- For the cake: Bake the cake in a 9-by-13-inch baking dish according to the package instructions. Remove from the oven and allow to cool. Poke holes all over the top of the cake with a skewer, then set aside.
- Meanwhile, to a pitcher, add the sweetened condensed milk, evaporated milk, strawberry milk, vanilla extract and almond extract. Whisk thoroughly to combine. Slowly pour the milk mixture over the cake. Chill, uncovered, for 30 minutes in the fridge. This will help when frosting the cake.
- For the strawberry frosting: Meanwhile, add the cream cheese, butter, powdered sugar, jarred strawberry sauce and dehydrated strawberries to a large bowl. With a hand mixer on low speed, start to combine the ingredients. Once everything has begun to come together, increase the speed and whip until smooth. Set aside.
- Spread the frosting over the cake. Chill until ready to serve.
- To serve: Cut the cake into 12 squares. Spoon some of the strawberry sauce on a plate. Top with a piece of cake. Crumble over one of the strawberry cream sandwich cookies. Dip a strawberry half into the remaining strawberry sauce, giving it a light coat and sheen. Place on the center of the cake. Shave over the white chocolate. Repeat with the remaining slices.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 406 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 76 mg |
| Sodium | 287 mg |
Reviews
Delicious! I took the advice of several reviewers here and reduced the amount of milk mixture by half and it turned out great. Yes, wet on the bottom but the rest of the cake was firm, not soggy. I also reduced the almond extract to 1/8 tsp. While mixing the frosting I thought it was a bit tart so I added a bit more of the strawberry sauce and crushed dehydrated strawberries to suit my taste.
Yummy but kinda milky… gonna adjust next time
This recipe is great. The cake is supposed to be wet. Mimics a thres leches cake. I let it sit in fridge about 8 hours before serving and it wasn’t hard to serve. Cake soaked up a lot of the wetness. But it was Really good.
This cake was horrible. It was just mush after pouring all the liquid into the holes and on the cake . I followed the instructions. Something is way off with this recipe. Just a waste of time and money . So disappointing.
I made this cake yesterday. I followed the instructions exactly. When it cooled, I frosted it and placed it in the refrigerator. Today, I cut the cake up to plate it and when the slices were lifted, they were soaked. The bottom portion of most of the pieces were mush. What a disappointment. I will not be making again but I have two recommendations. Use only half of the evaporated milk and eliminate the almond extract. The extract flavor was so strong that it was hard to taste strawberries.
This cake is DELICIOUS. To the person who said it’s too wet, it’s supposed to be like that. It tastes like a strawberry tree leches cake. I halved the frosting because I didn’t have enough cream cheese on hand and it still came out amazing. Will definitely make again!
Way too wet. It has potential if you use 1/2 the amount of liquid listed. The cream cheese frosting is good.
This recipe was entirely too sweet for me. I omitted the strawberry sauce and replaced the frosting for lite cool whip and used a fresh cut strawberry for decore. In addition I added mini chocolate chips and fine chopped fresh pecans. If adding the crushed cookies I would recommend lemon oreos (with out icing). I crushed the cookies in a ziplock before sprinkling. This final recipe hit the spot for me! Be aware that this type of cake has to be eaten in less than 3 days. Next time I will try freezing half of the cake and topping seperately to avoid having to throw it out. Thank You Mrs D for this recipe!