Duncan Hines Strawberry Supreme Cake Mix, 15.25 Ounce, 12 Per Case

• 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

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:

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Combine cake mix, water, oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth.
3. Divide batter evenly between the two pans. Bake 29 to 34 minutes until a toothpick inserted in the center comes out clean.
4. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
5. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
6. 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:

1. Preheat oven to 350°F. Grease a 13×9 inch pan.
2. 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.
3. Cool completely, then crumble cake into fine pieces in a large bowl.
4. Add frosting and mix until the mixture holds together when rolled.
5. 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.
6. Melt candy melts according to package directions. Dip each cake ball, tap off excess, and add sprinkles before the coating sets.
7. 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:

1. 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.
2. Cut cake into 1-inch cubes.
3. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
4. In a trifle dish or glass bowl, layer cake cubes, sliced strawberries, and whipped cream. Repeat layers ending with whipped cream on top.
5. Refrigerate at least 1 hour before serving to let the layers set.

Time: 15 min prep, 29 to 32 min bake, 1 hour chill.