Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
1
lb strawberries, sliced
1/2
cup sugar
1
package (8 oz) cream cheese, softened
1/2
cup milk
1/2
cup graham cracker crumbs (from 3 whole crackers)
2
tablespoons butter, melted
1
container (8 oz) frozen whipped topping, thawed
12
whole fresh strawberries
Preparation
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.
