Description

This luscious dessert combines rich devil’s food cake with a vibrant homemade strawberry reduction for an incredibly moist, melt-in-your-mouth texture. Topped with a cloud-like strawberry cream cheese frosting, it is a sophisticated take on the classic fruit and chocolate pairing.

Ingredients

1 package Pillsbury Moist Supreme Devil’s Food Cake Mix
1 cup water
1/2 cup vegetable oil
3 large eggs
16 oz frozen sweetened strawberries, thawed
1/4 cup granulated sugar
1 tablespoon corn starch
1 tablespoon Kirsch (optional)
8 oz strawberry cream cheese spread, room temperature
8 oz whipped topping (such as Cool Whip), thawed
Fresh strawberries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven according to the cake mix package instructions and grease a 9×13 inch baking pan.
In a large bowl, combine the cake mix, water, oil, and eggs, whisking until smooth; pour into the pan and bake as directed until a skewer comes out clean.
While the cake is still warm, poke holes across the entire surface using the handle of a wooden spoon.
Strain the juice from the thawed strawberries into a measuring cup to collect 2/3 cup of liquid; set the fruit aside.
In a small saucepan over medium heat, whisk the strawberry juice, corn starch, and sugar until the mixture becomes a thick, translucent ruby glaze.
Remove the glaze from heat, stir in the Kirsch if using, and pour the warm liquid over the cake so it fills the holes.
Pulse the reserved strawberries in a blender or mash them with a fork until they reach a chunky consistency.
In a separate bowl, whip the strawberry cream cheese until smooth, then fold in the mashed strawberries.
Gently fold the whipped topping into the cream cheese mixture until combined and spread evenly over the cooled cake.
Garnish with fresh strawberry fans and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Notes

To achieve the perfect ‘soak,’ apply the strawberry reduction while the cake is still slightly warm but not hot. If the cake is too cold, the syrup will sit on top rather than being absorbed into the crumb. Always use room temperature cream cheese to ensure the topping is silky and free of lumps.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American