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Strawberry vanilla cake


Strawberry vanilla cake



Would you like to choose the most delicious one? This slow cooker recipe is easy to make


Two 21-ounce packages strawberry pie filling

One 16-ounce package white cake mix


½ cup salt, melted

½ cup, cut into small pieces, for garnish ( ( optional )

Finely beaten oil for garnish (optional)

Strawberry vanilla cake

Strawberry vanilla cake new york times recipes


Prepare the Casserole: First, lightly oil the inside of your casserole dish in a single layer.


Cake coating mix: Remove these, mix in the white. Mix the cake with melted butter. Stir the mixture

until the butter is completely incorporated and the cake mixture is crumbly. Assemble the cake:

Carefully pour the cake mixture over the strawberry filling in the Crock-Pot and distribute evenly to

completely cover the top.

To bake the cake: Cover the pot and bake at high temperature for 1 hour and 45 minutes. Check


whether the cake is cooked by inserting a toothpick into the middle of the cake. It should come out.

Then slowly turn it over and cook for another 15 minutes. 98 for benefits.


If strawberries are not available, feel free to try different types of fresh fruit for the cake. Blue, purple

or black are good alternatives.

To prevent excess moisture from forming in the casserole, place two paper towels between the lid and


the pot before cooking. This will help remove the crust and ensure the cake bakes properly. This

Strawberry Vanilla Cake recipe shows how easy it is to enjoy baking in the slow cooker. With less than

five ingredients and virtually no prep time, it’s a great way to enjoy the flavors of the season with

minimal effort. Enjoy the delicious taste of strawberries and the light, airy aroma of well-baked vanilla

cake right from your Crock-Pot table.

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