Duncan Hines Strawberry Supreme Cake Mix, 15.25 Ounce, 12 Per Case
Birthday cakes: Bake a strawberry layer cake for celebrations with bright flavor and a moist crumb.
Bake sales: Prepare cupcakes or sheet cakes that stand out on a dessert table.
Weeknight desserts: Mix and bake a quick strawberry cake with minimal prep and pantry staples.
Cake pops: Crumble baked cake with frosting, shape into balls, and coat for party favors.
Trifle layers: Cube baked cake and layer with whipped cream and fresh strawberries for an easy trifle.
Who Would Benefit
- Home bakers who want a strawberry cake without measuring dry ingredients from scratch
- Parents baking for kids’ birthday parties or school events
- Small bakeries and cafeterias needing a consistent case-stocked mix
- Event planners preparing dessert for large gatherings
- Anyone who enjoys strawberry flavored baked treats
Product Highlights
- Strawberry supreme flavor with a smooth, moist texture
- 15.25 ounce box yields one 13×9 inch cake, two 8-inch rounds, or approximately 24 cupcakes
- 12 boxes per case for stocking pantries, kitchens, or resale
- Pre-measured dry mix; just add water, oil, and eggs
- From Duncan Hines, a trusted baking brand since 1951
Yummy Recipes
Strawberry Supreme Layer Cake with Cream Cheese Frosting
Ingredients:
- 1 box Duncan Hines Strawberry Supreme Cake Mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions:
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Combine cake mix, water, oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth.
- Divide batter evenly between the two pans. Bake 29 to 34 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Spread frosting between layers, on top, and around the sides. Garnish with fresh strawberries.
Time: 15 min prep, 29 to 34 min bake, 1 hour cooling.
Strawberry Cake Pops
Ingredients:
- 1 box Duncan Hines Strawberry Supreme Cake Mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 container vanilla frosting (about 6 oz)
- 2 cups white candy melts
- 24 lollipop sticks
- Sprinkles for decoration
Instructions:
- Preheat oven to 350°F. Grease a 13×9 inch pan.
- Mix cake mix, water, oil, and eggs on medium speed for 2 minutes. Pour into pan and bake 29 to 32 minutes until a toothpick comes out clean.
- Cool completely, then crumble cake into fine pieces in a large bowl.
- Add frosting and mix until the mixture holds together when rolled.
- Roll into 1.5-inch balls and place on a parchment-lined tray. Insert a lollipop stick into each ball. Refrigerate 30 minutes until firm.
- Melt candy melts according to package directions. Dip each cake ball, tap off excess, and add sprinkles before the coating sets.
- Stand upright in a foam block or place on parchment until coating hardens.
Time: 15 min prep, 29 to 32 min bake, 30 min chill, 15 min dipping.
Strawberry Trifle
Ingredients:
- 1 box Duncan Hines Strawberry Supreme Cake Mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
Instructions:
- Preheat oven to 350°F. Bake the cake mix with water, oil, and eggs in a 13×9 inch pan for 29 to 32 minutes. Cool completely.
- Cut cake into 1-inch cubes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- In a trifle dish or glass bowl, layer cake cubes, sliced strawberries, and whipped cream. Repeat layers ending with whipped cream on top.
- Refrigerate at least 1 hour before serving to let the layers set.
Time: 15 min prep, 29 to 32 min bake, 1 hour chill.




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