Pioneer Woman Strawberry Cake Recipe

This easy Pioneer Woman Strawberry Cake is a delicious, creamy dessert that’s perfect for any occasion. With a moist cake soaked in a sweet milk mixture and topped with rich strawberry frosting, it’s simple to make using common ingredients. Add a touch of white chocolate for a sweet finishing touch!

Ingredients Needed

For the Cake:

• 1 (16-ounce) box strawberry cake mix
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/4 cup strawberry milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Strawberry Frosting:

• 1 pound cream cheese, at room temperature (16 ounces)
• 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

For Serving:

• 1 cup strawberry sauce
• 12 strawberry cream sandwich cookies
• 6 strawberries, halved
• 2 ounces white chocolate

How To Make Strawberry Cake Recipe

1. Bake the Cake: Preheat the oven and bake the strawberry cake in a 9×13-inch baking dish according to the package instructions. Once baked, let it cool completely.
2. Poke the Cake: After the cake has cooled, use a skewer to poke holes all over the top of the cake. Set it aside.
3. Prepare the Milk Mixture: In a pitcher, whisk together sweetened condensed milk, evaporated milk, strawberry milk, vanilla extract, and almond extract. Mix until smooth and well combined.
4. Soak the Cake: Slowly pour the milk mixture over the cooled cake, making sure it soaks into the holes. Chill the cake uncovered in the refrigerator for 30 minutes to let it absorb the mixture.
5. Make the Frosting: In a large bowl, combine cream cheese, butter, powdered sugar, strawberry sauce, and crushed dehydrated strawberries. Use a hand mixer on low speed to combine the ingredients, then increase the speed and whip until the frosting is smooth and creamy.
6. Frost the Cake: Spread the strawberry frosting evenly over the cake. Chill the frosted cake until ready to serve.
7. Serve the Cake: Cut the cake into 12 squares. Spoon strawberry sauce onto each plate, then place a square of cake on top. Crumble a strawberry cream sandwich cookie over each piece of cake. Dip the strawberry halves in the remaining strawberry sauce and place them on top of the cake. Shave white chocolate over each serving.

Recipe Tips

• Let the cake cool completely before poking holes:  This helps prevent the cake from falling apart when you pour the milk mixture over it.
• Chill the cake before frostin:  After soaking the cake with the milk mixture, chilling it for 30 minutes makes it easier to spread the frosting evenly.
• Use room temperature cream cheese and butter: Softening these ingredients makes the frosting smoother and easier to whip.
• Don’t skip the strawberry sauce: It adds extra flavor to the cake and a beautiful presentation when serving.
• Crush the sandwich cookies just before serving: This keeps them crunchy and adds a nice texture contrast to the soft cake.

How To Store Leftovers

• Refrigerate: Store leftovers strawberry cake in an airtight container in the refrigerator for up to 4 to 5 days.
• Freeze: Wrap leftovers strawberry cake tightly in plastic wrap and foil. Freeze for up to 2 to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition Facts

• Calories: 851 kcal
• Total Fat: 39 g
• Saturated Fat: 23 g
• Cholesterol: 153 mg
• Sodium: 391 mg
• Potassium: 160 mg
• Total Carbohydrate: 122 g
• Dietary Fiber: 1 g
• Sugars: 103 g
• Protein: 5 g

More Pioneer Woman Recipes:

• Pioneer Woman Strawberry Cobbler Squares
• Pioneer Woman Strawberry Cheesecake Brownies
• Pioneer Woman Strawberry Poke Cake
• Pioneer Woman Strawberry Tart
• Pioneer Woman Strawberry Rhubarb Freezer Jam