Life in the Dub Lane: Mama Dubs Best Summer Strawberry Cake

This recipe was shared with me by Aunt Linda. After asking her how to make it, I only half way listened to her instructions when she was sharing it with me (because I was too busy stuffing my face), I have created a version that is close enough and is still 100% amazing.

It's the easiest Strawberry Cake I have ever made and it's by far the most moist and refreshing cake of all time. After making this cake a few times it has become the "requested cake" at family gatherings.

Because this cake is served chilled, I recommend this cake for Spring and Summer, but I'm not sure how I would feel about it in the Fall or Winter. It's most definitely for the warm/hot months.

WHAT YOU NEED:

Strawberry Cake Mix (any brand should do fine).

1 Can Condensed Milk - NOT evaporated milk

1 Carton of Fresh Strawberries (I used frozen once and fresh tastes better).

16oz Cool-whip

A Small Ziploc bag

A tad of "real" sugar

HOW TO:

Of course, preheat your oven. Then follow the instructions on the Strawberry cake mix and bake your cake.
While your cake is baking, slice up your carton of strawberries in rings. (I try and use them all). After all strawberries are sliced in rings, put aside a few for the top (10 little rings should do fine).
Put the remainder of Slices Strawberries in the Ziploc bag and add your sugar. (Just enough to coat all of the strawberries well). Shake the bag and mix it up well. Place in the refrigerator and let sit while cake bakes.
When the cake has finished cooking, remove from oven. While the cake is still HOT, pour the entire can of Condensed Milk over the cake.
Let this sit until the cake has cooled.
Bring out the bag of sweetened strawberries and spread on top of the cake.
Top with Cool-Whip and decorate with remaining strawberry rings.
Place in refrigerator for a few hours to let all of the flavors mingle. It's best if made the night before and allowed to sit in the refrigerator over night.
Serve Chilled (not too cold though)!