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Nutrition Facts

Serving Size 1 (69g)

Recipe makes 20 servings

The following items or measurements are not included below:

1 box frozen strawberries

Calories 264
Calories from Fat 104 (39%)
Amount Per Serving %DV
Total Fat 11.6g 17%
Saturated Fat 2.9g 14%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 48mg 16%
Sodium 224mg 9%
Potassium 48mg 1%
Total Carbohydrate 37.9g 12%
Dietary Fiber 0.3g 1%
Sugars 30.4g
Protein 2.9g 5%

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Strawberry Refrigerator Sheet Cake

Recipe #62655 | 50 min | 20 min prep | add private note

By: tickeledpink
May 20, 2003

This is the next best thing to strawberry shortcake. If you like strawberries, you'll love this.

SERVES 20 (change servings and units)

Ingredients

ICING

Directions

  1. 1
    Stir all the cake ingredients together.
  2. 2
    Add 1 large box frozen strawberries, thawed.
  3. 3
    Keeping back 3 T strawberries for the icing.
  4. 4
    Use a sheet cake pan, and bake at 350 for 25-30 minutes.
  5. 5
    For the icing: Mix together all ingredients.
  6. 6
    If too thick, add a little more juice or water.

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Featured Reviews for This Recipe

From: Beeks

On Dec 9, 2003

Good flavor but I didn't like the texture it was a bit dry. Followed Karen =^..^= frosting recipe;it was also good but needs to be doubled.

0 people found this review helpful

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  • From: Channe

    On Jul 3, 2003

    I made this cake to rave reviews and it became an instant favorite. It is easy to make, very flavorful and pretty. For the calorie conscious, it is also very good with Cool Whip and sliced berries in juice instead of the icing.

    0 people found this review helpful

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    From: Karen=^..^=

    On Jul 10, 2003

    This was a delicious cake! My store only had tubs and bags of frozen strawberries so I was not sure what to get since ounces aren't specified. I ended up buying a 32 oz. canister of sweetened frozen strawberries and used half of it in the cake batter. I wanted a lighter frosting, so I made one with 8 oz. of Cool Whip, a package of sugar free, fat free white chocolate instant pudding and about 1/2 cup of the thawed strawberries. This made a fabulous, cool topping. Thanks for this recipe. I will be making this cake often for summer.

    1 person found this review helpful

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  • From: OhSuzy Q

    On May 24, 2003

    After you bake the cake...poke radom holes 3/4's depth of the cake (use the handle of an old wooden spoon)...pour strawberry Jello mixed as you do for Jello Jigglers....You MUST do this while cake & Jello mixture are warm

    1 person found this review helpful

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  • Read all 5 reviews

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